WineLovers Discussion Group

I'm not a big fan of pumpkin pie myself. I would rather seek out cherry, blueberry or lemon.

Jeff

I like it from time to time, but cherry is my first pick if it's available.

Love 'em; making two for TG.

Pumpkin pie is OK, but I have not had one that was excellent. I love a pumpkin roll with cream cheese filling. Last year I made a Pumpkin, Goat Cheese Cheesecake, and while all thought it was excellent, they also thought it very rich. My family is not big on sweets or desserts but love ice cream. So this year, I am serving pumpkin ice cream with Pepperridge Farm Gingerman cookies, (which the grandkids love!) easy for me and something I know they will all enjoy.

Friends home in St. Helena every year my wife makes apple & pumpkin pies. I make vanilla cognac ice cream which is the extent of my repertoire of desserts. Hey! it must be pretty good it's the price of my admission. I like pumpkin pie but my favorite is French apple ala mode.

Good stuff, but whether I eat it or not will depend on what else is available for dessert. Can only take so many calories, even at Thanksgiving.

I've never had pumpkin pie.

Love it, but very Holiday specific, so I only eat it twice a year.

Mmmmm Pumpkin pie! Of course Blueberry is my favorite if we're asking........

Oh my goodness, yes, yes, yes. My favorite breakfast for several days after Thanksgiving. In fact, we drove to Las Vegas yesterday for a little get-away and I was almost sad to leave the last piece there for the dog-sitter. Hope she enjoys it as much as I would.

Matilda L wrote:I've never had pumpkin pie.

A tragedy! One of my favorites.

This was the signature dessert from a local steak house, that, unfortunately, was torn down to become the parking lot for a Wegmans. Really good!
John’s Flaming Hearth Pumpkin Ice Cream Pie

PIE:
1 baked deep 9-inch pie shell
1 quart vanilla ice cream
1 cup cooked pumpkin
¾ cup granulated sugar
Dash salt
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon
1 cup heavy cream

Spread ice cream in pie shell. Place in freezer until firm. Blend pumpkin, sugar, salt and spice. Whip cream until stiff and fold into pumpkin mixture.
Spoon pumpkin mixture over ice cream and replace in freezer until ready to use. When serving, cover with additional whipped cream if desired.

HARD SAUCE:
1/2 c. brown sugar
1/4 c. water
1/4 c. dark Karo syrup
1/2 tsp. vanilla

Bring sugar, water, and Karo syrup to a boil.
Simmer until slightly thickened.
Cool slightly and stir in vanilla.

SERVING:
Remove frozen pie from freezer approx. 15 minutes before serving. This will make it easier to cut and serve.
Have Hard Sauce warm and drizzle generously over slices.
ENJOY!!!

Never had one that I liked.