Spicy Pumpkin Pie

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03:54 pm October 18th, 2011

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			Spicy Pumpkin Pie - Micole Khemarrica

khromat


	Spicy Pumpkin Pie
	When I call my pie Spicy, I mean it in the literal and not figurative sense... here's what I put into my pies: 4 different cinnamons, 2 different nutmegs, mace, allspice, ginger and cloves. The pumpkin puree is really that bright an orange, too. Whee! :D Tags: culinary Current Mood: amused

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	Comments

	From: niall_shapero	Date: October 18th, 2011 11:01 pm (UTC)		(Link)
	Cute...

Interesting...(but at least you aren't adding "ghost peppers" :-)).

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	From: tuftears	Date: October 19th, 2011 12:16 am (UTC)		(Link)

That's... a lot of spices! D:

I'll guess you don't actually empty out the bottles into the puree. :)

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	From: kagur	Date: October 19th, 2011 04:37 am (UTC)		(Link)

YUMM! That is all I have to say about that:)

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	From: chefmongoose	Date: October 19th, 2011 05:20 am (UTC)		(Link)

Yum! That looks delicious. Though four cinnamons, really? :) I'll give you _two_..

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	From: khromat	Date: October 21st, 2011 05:34 am (UTC)		(Link)
	Cassia and Cinnamon...

Cinnabon uses 5 different cinnamons, by the way....

The Tung Hing Cassia cinnamon is pretty light in flavor, the Korinje Cassia is very earthy, the Vietnamese Cassia is richer than store-bought cassia (the hard sticks they dub cinnamon).
... the Ceylon True Cinnamon, of course is a different beast altogether with complex floral notes.

The West Indies Nutmeg is a brighter flavor than the East Indies Nutmeg, which is very strong and usually needs less than a recipe asks for. Mace, of course, is only faintly like nutmeg even though they come from the same plant, and it adds a brightness in color to the chestnut-sienna-tan-burnt ochre brown spice blend.

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	From: chefmongoose	Date: October 21st, 2011 05:39 am (UTC)		(Link)
	Re: Cassia and Cinnamon...

A Cassia and a true Cinnamon surely are drastically different, I'm not super-convinced about the others but. I'll trust your pie stylings. :)

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