Now that my favorite time of year is dead (get it? cause Halloween is over and its a holiday about dead things….) it’s time to move on to the biggest eating day of the year: Thanksgiving. While I’m not a big fan of pie, just about everyone else in my life is. From time to time, I like to treat them to a delicious dessert, and this week I decided to try my hand at a pumpkin pie made from scratch. That means no canned pumpkin, no pre-made pie crust and hopefully lots of happy friends!
I looked at the recipes we’ve posted this fall and noticed a distinct lack of pumpkin dishes. Maybe that’s because I love sweet potato everything (including a sweet potato cake coming next week), but I thought it was time to have some pumpkin in my life. People go crazy over pumpkin. I made these pumpkin cupcakes last year and they were quickly devoured by my sister, roommates, and an accidental serving to my roommate’s dog. Are dogs supposed to have pumpkin cupcakes? I guess he wasn’t about to miss out on a pumpkin cupcake, and you shouldn’t either. The cream cheese frosting tastes like a cinnamon roll and is a perfect complement to the pumpkin cupcakes.
While most of you are enjoying the wondesr of fall, those of us here in Los Angeles are stuck in an emotional rollercoaster of a heat wave. With a temperature range of balmy 85 degrees to “dear god I’m melting,” it’s a little hard to get into the fall spirit. Seriously, a Pumpkin Spiced Latte is not meant to be iced, its just depressing. But sometimes you just gotta suck up the 95 degree weather and carve some freaking pumpkins and roast those delicious seeds.