Pumpkin Pie

Pumpkin Pie

$6.90

Thanksgiving is probably the holiday we miss the most from living abroad - after all it was the closest thing we had to our Chinese New Year. We'd spend the day helping out in the kitchen, then feast like competitive eaters, not forgetting the ultra competitive games where glory was the only prize. While we still think CNY is better (because you get $$$) what Thanksgiving had over CNY was the pumpkin pie. That crumbly crust, rich pumpkin filling, and candied pecans...how do you beat that?

How? Make it into a breakfast.

Quantity:

Pumpkin: Our local pumpkins are a mix between the kabocha and the sugar pumpkin: sweet yet fluffy when roasted, the perfect blend of taste and texture

Butternut squash: Rich in vitamin A, C and iron, it is makes a great compliment to pumpkins by boosting the sweet notes while reducing the stringiness often found in pumpkins

Pecans: Pecans are rich in vitamin B1, copper and zinc, not to mention they taste like browned butter - yum!

Key Ingredients

Pumpkin: Our local pumpkins are a mix between the kabocha and the sugar pumpkin: sweet yet fluffy when roasted, the perfect blend of taste and texture

Butternut squash: Rich in vitamin A, C and iron, it is makes a great compliment to pumpkins by boosting the sweet notes while reducing the stringiness often found in pumpkins

Pecans: Pecans are rich in vitamin B1, copper and zinc, not to mention they taste like browned butter - yum!