Brûléed classic pumpkin pie
Pies
By “classic pumpkin pie, ” I mean pumpkin pie spiked with rum, obviously. You know me. This whole week I’ve spent under the covers with the sickness. Amelia thinks sneezes are the most terrifying thing in the world. Whenever I dramatically sneeze, she flinches, bracing for the worst. She’s a weirdo. Luckily (for me and her), the sickness has almost run its course. One of the many downsides of being sick is the loss of taste. I literally can taste nothing. Everything tastes flat, bland, the same. Except this pie. I tasted every little sweet and spicy note and looooved it. At its base, it’s a classic, awesome pumpkin pie. Not too eggy. I have serious issues with super eggy pumpkin pie. It’s sweet but obviously not too sweet. And the spices! Hello. Perfect amount, I think. And the rum is not obvious. You won’t eat this and go, “whoa, rum pumpkin pie” (not that that would be bad), but it lingers. It compliments the spices. This is a perfect pie for the people who are obsessed with the classics. Next week I’ll be going to San Francisco to be spending it with Josh’s grandparents. We are cooking a very …
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