One of my proudest moments in the past 2 months was getting my mom hooked on pumpkin…foods. No nudging was needed, when she caved to the temptation of those pumpkin spice cakes at Trader Joe’s (yes, they are amazing). After that, the list went on – pumpkin muffin, pumpkin spice latte, pumpkin bread…do they sell pumpkin puree in HK? ah, I hope they do.
I cannot pinpoint when it started; when I would say “pumpkin [something]” and my friends would roll their eyes and mumble “of course”. Well, here it is again my dear friends! But let me tell you, its not a normal pumpkin pie, it is made with a gingersnap cookie crust, a significant life upgrade from the packaged frozen crust I sometimes use.
This recipe was taken from Fork Knife Swoon, a new food blog I found that has recipes simple enough for amateur cooks to follow. At least it seems more manageable to me. If you’ve experienced cooking paralysis from reading fancy food blogs with a list of ingredients you couldn’t pronounce and seven too many steps you know you couldn’t follow, I think Fork Knife Swoon might be a good bet. I’ll have to let you know.
I have also decided to make pumpkin pie my perfected dessert. I am impressed at how other bloggers have the patience to experiment with different ingredients/cooking times/mixing methods and make the same dish a dozen times before posting. I want to try to do that, so lets start with the pumpkin pie. This might even become my new years resolution for 2016 (note to self)!
Hope everyone had a restful Thanksgiving break. Christmas in a few weeks – let the countdown begin again!
Recipe again is here: Fork Knife Swoon – Gingersnap Pumpkin Pie