Pumpkin pie

[cjsmith]

I'm experimenting with sugar levels. The recipe I have used for decades is a bit oversweet, so as a first step, just now I made one pie with half the sugar my recipe calls for. I didn't add or subtract anything else. I wanted to see what this would do.

I will never add the "normal" amount of sugar again! WOOHOO!

The sugar decrease changes the texture a little, but not so much that I care. Next time around I also think I'll crank up the cinnamon, ginger, and clove, to give the tongue a little extra treat to play with in the absence of facepounding sweetness. But just as it is I find it scrumptious.

Now that I've seen how "half" comes out, I need to think on what to tweak to get a good no-sugar pie. That seems to me to be the most flexible option. People wanting a low sugar intake can have such a pie as is, people going for a high sugar intake can sprinkle powdered sugar on top or load up on the sweetened whipped cream, and those who are flexible can go either way as the mood strikes them.

I have enough supplies for one more this afternoon. I'm musing on what to tweak for the texture. I know if I do nothing, it won't congeal as much as it needs to. Hmmm...

Comments

[firecat]

The Joy of Cooking recipe calls for either nutmeg or allspice.

I've also been known to add orange juice, orange zest, or almond extract (almond extract would certainly add sweetness).

[cjsmith.livejournal.com]

I think I'll be adding nutmeg from now on. Pie number two had nutmeg and one other ingredient I am too embarrassed to name because it wasn't a good idea -- but the nutmeg is tasty.

Allspice, eh? I hadn't thought of that, but it does make some sense.

Today I am discovering it is bad for my tummy to have had nothing to eat yesterday but pumpkin pie. Oopsie. :-) Today I will have food. :-)