Chef Jim’s wife Kate test-baked four pumpkin pies for the Cork’s holiday season. Try one of the recipes (especially Kate’s favorite) for your Thanksgiving this year.
My tried-and-true holiday-time pie tradition has always been more apple than pumpkin, and I bake a much-loved apple pie for the holiday season at the restaurant. This year, however, I decided to give the fall-favorite pumpkin pie a chance. I volunteered to help bake pumpkin and pecan pies for our seasonal menu and made it my personal mission to find a pumpkin pie that everyone would crave when the air became crisp and the leaves began turning. I researched recipes and reviews online and decided to taste-test these four pies:
“Bobby Flay’s Pumpkin Pie with Cinnamon Crunch topping” won the contest. The graham cracker crust was a game-changer. The recipe also met my high standard for a filling both light and creamy, with the right amount of cinnamon, nutmeg, ginger and clove. Of course, I judged the aesthetics of each pie as well, and the extra egg yolk in Flay’s batter recipe made for a filling that did not crack upon cooling. The pie is topped off with a Cinnamon Crunch, which is reminiscent of an apple crisp coating, and a sinful Bourbon and Maple Syrup-flavored whipped cream.
In the end, Flay’s recipe won because it spiced up the usual, boring pumpkin pie, and it passed the ultimate test—I wanted another piece! This holiday season, I hope you will drop in to enjoy a slice of the pumpkin pie that has made me a believer.
Happy holiday season to everyone!
– Kate Smailer