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Is it ever too early for pie? Yes, it's barely October but some Valley stores already have Christmas decorations up, which means like it or not, the holiday season is here. We happen to love the period between October and January and will take any excuse under the sun to make seasonal pie. That's why we dug up this wingding recipe from good ol' Paula Deen.
If we were really hardcore, we'd give you a lovely write-up about the glories of using real pumpkins instead of canned, but that's not how we roll. Deen's recipe is relatively traditional. It's rich, as is her style, with butter and half-and-half and a package of cream cheese.
Deen's recipe leaves you more than enough filling for one pie. You could probably even stretch and make two with it. With our leftovers, we filled a few ramekins and baked them separately. The other thing to bear in mind is that Deen calls for the pie to cook for 50 minutes. We baked our pie for an hour and five minutes and could still have left the pie in the oven longer.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.
