A sweet yet spicy weekend.
They beckoned me from across the room, full, rounded, glowing faintly under the dim light from above. Intrigued, I looked more closely, drawn to the subtle curve of tender flesh and the tiny veins just barely visible beneath the surface. They were, without doubt, the best pair I'd seen in years and after a quick consultation with my significant other, we decided that they must be our toys for the weekend. But what to do with them? The possibilities seemed endless, but as I cradled them lovingly in my hands (with my boyfriend looking on in jealous anticipation) I decided on a simple, flawless, classic... pumpkin pie.
The beginning:
After things heated up and got spicy:
The climax:
As you can see, somebody jumped the gun before the camera was ready *whistles*.
The crust was a basic butter, flour, salt, and water concoction rolled to just under 1/4 inch thick (with a can of cooking spray in lieu of a rolling pin) and flipped into the pan with the help of plastic wrap/cling film. I used 1 1/3 cup organic all purpose flour and a stick of organic sweet cream butter. The organic flour was slightly finer and drier than regular AP flour so I had to use almost 8 Tbsp. water though the recipe called for only 3 (with a warning that more might be necessary). 1/2 tsp. salt was plenty to counter the sweetness of the butter and give the crust just a bit of a tang.
The filling consisted of 2 2/3 cup of pumpkin mash, 2 tsp. cinnamon, 2 tsp. pumpkin pie spice (I like it with a bit of a kick), 2 cups white sugar (my boyfriend likes it sweet), 1 small can of condensed milk and 2 large eggs. Once it was smooth, which took a while since I was mashing and mixing by hand, it went into the oven at 450 F (230 C) for 15 minutes. Then the heat came down to 325 F (160 C) for 45 minutes until the crust turned golden and a fork into the center came out clean.
The crust came out a little more crisp than it usually does, though I think that was because I used a disposeable aluminum pan instead of my regular glass one. The house still smells like pumpkin pie spices, and I still have filling left over so I can recreate this orgasmic delight later. In the mean time, I think I'll have another slice.
The beginning:
After things heated up and got spicy:
The climax:
As you can see, somebody jumped the gun before the camera was ready *whistles*.
The crust was a basic butter, flour, salt, and water concoction rolled to just under 1/4 inch thick (with a can of cooking spray in lieu of a rolling pin) and flipped into the pan with the help of plastic wrap/cling film. I used 1 1/3 cup organic all purpose flour and a stick of organic sweet cream butter. The organic flour was slightly finer and drier than regular AP flour so I had to use almost 8 Tbsp. water though the recipe called for only 3 (with a warning that more might be necessary). 1/2 tsp. salt was plenty to counter the sweetness of the butter and give the crust just a bit of a tang.
The filling consisted of 2 2/3 cup of pumpkin mash, 2 tsp. cinnamon, 2 tsp. pumpkin pie spice (I like it with a bit of a kick), 2 cups white sugar (my boyfriend likes it sweet), 1 small can of condensed milk and 2 large eggs. Once it was smooth, which took a while since I was mashing and mixing by hand, it went into the oven at 450 F (230 C) for 15 minutes. Then the heat came down to 325 F (160 C) for 45 minutes until the crust turned golden and a fork into the center came out clean.
The crust came out a little more crisp than it usually does, though I think that was because I used a disposeable aluminum pan instead of my regular glass one. The house still smells like pumpkin pie spices, and I still have filling left over so I can recreate this orgasmic delight later. In the mean time, I think I'll have another slice.