During our Thanksgiving Tweetup last week, I was surprised by this tweet from FC_Denise: “loathe pumpkin pie.” What? Really? First I’m the only pumpkin pie fan in my family, and now I’m one of the only ones at work. Might explain why we were all over Tasha DeSerio’s Sweet Potato Pie recipe in this year’s Thanksgiving issue.
Several supporters tweeted similar sentiments (a few were fans of Pumpkin Pie Cheesecake, however) and I found myself imagining a Thanksgiving without pumpkin pie. It seems so wrong. But, there was one fan, breadandputter, who won’t be serving pecan pie any time soon (take that, pecans!) and declared herself a member of “Team Pumpkin!” I’m on that team.
Pretty much all year long I look forward to October and the start of pumpkin pie season. Besides pie, I’m open to trying all sorts of pumpkin pie foodstuffs: pumpkin pie ice cream, pumpkin pie coffee, pumpkin pie cake. If it’s got pumpkin pie in it, I’ll make it and I’ll eat it. The more, the better.
So I was pretty pleased last week when I saw my favorite Canadian food blogger’s recipe for Pumpkin Pie French Toast on Closet Cooking (I can relate to the name). Add Kevin’s Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting, and you’ve got a couple of desserty brunch dishes that could convert anyone over to Team Pumpkin.