I have always been a pumpkin pie purist: I like to eat a simple pie, old-fashioned pie all by itself. Well, after trying this recipe, I have changed my mind. Now I want pumpkin pie like this.
To start, this crust was perfect: buttery and flaky, and provided a perfect counterpoint to the sweet stuff inside.
The pie filling had a wonderful blend of spices (pumpkin spice plus a little extra nutmeg) and sugar (brown sugar and sweetened condensed milk) — enough to give it lots of wonderful flavor, but not so much that I couldn’t appreciate the other elements of the pie.
And then the toppings were a real wow. I’m not a big fan of whipped cream, but to make this “harvest spiced cream,” our chef mixed together sour cream, brown sugar, spices and whipping cream, creating a heavenly blend that was perfectly at home on top of the pie.
On top of that, she sprinkled on a few caramelized almonds, which added an amazing nutty crunch.