If you’re one of those people who only eats pumpkin pie on Thanksgiving, then this post may upset you. I have three words of condolence: get over it! Sorry to be brash, but for me, pumpkin season is from October (possibly September as well) until the end of December. Moreover, there are many folks who enjoy pumpkin pie on both Thanksgiving and Christmas. Pumpkin-palooza is far from over. If I had it my way, we’d be eating pumpkin all year-long! For now, 3-4 months a year will have to do.
Pumpkin pie is good. Is it amazing? Eh, not in my book at least. I love a good slice on Thanksgiving, but it’s not my favorite pumpkin product. And I know there are a lot of folks who don’t like pumpkin pie at all. The texture can be a bit off-putting for some. The possibility that holiday dinner guests may have a distaste for pumpkin leads many people to make multiple pies to please multiple palates. But what if there was a light, fluffy, creamy pumpkin pie to please even the pickiest pumpkin pie haters?
Good news, my little cookies: there is.
Allow me to introduce you to Pumpkin Cream Pie with a Ginger Cookie Crust.
