Having run out of apples in my fridge, I've finally made the transition from apple pie to pumpkin pie. I will openly admit that I've never liked pumpkin-flavored things--I distinctly remember tasting pumpkin pie once when I was a kid and absolutely hating it. To this day there is something about the mushy texture that throws me off.
Nevertheless, none of this stops me from baking up a storm, and over the last year or so I've found and perfected a great pumpkin pie recipe. Every fall I will bake it two or three times just to give it away to friends and family. :) Now, the recipe I use takes a lot longer to make than any other one I've tried in the past, but my mom swears it's the best pumpkin pie she's ever had. I think the secret is pre-cooking the pumpkin filling until it's reduced and the flavor is ultra-concentrated. This isn't really something you can whip together in an hour, but judging from the compliments I get, it's totally worth the time it takes. If you want to go the extra mile, then this is a definite crowd pleaser!
So without further ado, here's my first--but not last--pumpkin pie of the season! This one is headed straight to my mom since she has been bugging me about making pumpkin pie since last fall!