I did a test run, because no one wants to eat bad pie. Especially not on Thanksgiving.
Backtrack just a tiny bit to July of this year, when I discovered I was getting older. It’s not like it’s not an annual event. Yet, for some reason stringing them all together as the years go faster and faster was ne’er fore minded or after minded. Pretty much, not minded at all.
So, when a new specialist physician gave me orders that I couldn’t imagine they would be willing to follow themselves, I couldn’t imagine I’d be following them, either.
I’ve never attempted to keep two story lines going at once, before. Just know – there’s a new blog just around the corner, I am affectionately calling, “Keto-tonic.”
So, that’s how I ended up uncertain. My first attempt was a little knabble-fied, as usual. I miss-moshed a raved crust with a gloried filling from two different sources. Yes, I knew I was flirting with danger, but the description “Pumpkin Pie Cheesecake” assured me, it would taste just fine.
I also, might have tried to use the ingredients for one filling and the instructions/cooking directions for another. And maybe, I assumed I knew what I was doing when I mixed all the filling ingredients together instead of layering them as one version explained.
You know, it came out ok. Not at first bite, nor the second. By the third tentative taste, I felt I’d come close to a restricted diet dessert I would be willing to share without embarrassment. Just to be certain, I enlisted samplers. They didn’t not eat it, so that was encouraging. They also, didn’t leave any to slide into the garbage bin, which was also uplifting. We all agreed, it could use more spice. They helped me figure out that it’s better to be upfront about the non-traditional crust.
I was still a little uncertain whether this culinary creation would be acceptable for Thanksgiving. After a day of debate, I decided to go ahead and make another one, following the instructions at least a little more closely. The second round began tonight and is still the oven….
Instead of an unfirm cheese-cakey-pumpkin mash-up filling, I layered as I was supposed to originally. 2/3 of the cheese base mixture went straight into the pre-cooked almond-flour crust. The remaining 1/3 combined with the pumpkin carefully set atop. The purple pie plate kinda hindered my determining if I’ve achieved any real separation. As to whether this time I’ve achieved the correct custard consistency… the proof will be in the pudding, as they say.
The thing is, if you’ve got no expectations, it’s really good.
If you explain that the almond crust isn’t flaky and adds its own flavor flare:
If you don’t explain it’s supposed to be precisely layered just in case it comes out marbled:
If you don’t offer it up specifically as Pumpkin Cheesecake Pie: you’ll be better off.
I think. I hope. I’m not certain.
(I’m bringing my full-sugar, un-monkeyed with, homemade cranberry sauce, as back up.
And I’m certainly thankful I’ll be sharing both with family.)
Quote for the Week:
Enjoy This Week’s Discovery Links:
Cranberry Sauce: How I do it
Pumpkin Cheesecake: How I didn’t do it
Keto Pumpkin Cheesecake Filling: How I kinda did it
Almond Flour Crust: How I kinda did it (2)