Muddy’s Blog

punkin' pie

"Hello autumn!"? says my heart says every time I eat a bite of pumpkin pie.

 Here's some Muddy's punkin' pie Q&A:

 Q. Why do we call it "punkin"?

A. Because my Nana (paternal grandmother) always called me "pumpkin", but in her sweet accent it sounded like "punkin". Also, we like to pretend we're a little edgy every now and then.

 Q. What spices do we use?

A. Cinnamon, nutmeg, and a wee bit of ginger!

 Q. How should I serve my punkin' pie?

A. For Thanksgiving, I'll be serving my family some punkin' pie with a little homemade tipsy whipped cream (recipe below). It's also great with vanilla bean ice cream or salted caramel gelato! 

 Tipsy Whipped Cream

 1 cup heavy whipping cream

2 Tablespoons sugar

1/2 teaspoon vanilla

1 teaspoon bourbon

 Combine all ingredients in very clean glass, pyrex, or metal bowl with NO GREASE OR OIL ON IT and beat with a hand mixer (or if you really want to get a work out, do it with a whisk) for several minutes until stiff peaks form.

Make sure that there is no grease or oil on any of the utensils; it'll deflate the whipped cream and ruin EVERYTHING.

 Tip: put some vinegar on a paper towel and use the towel to wipe down your bowl and utensils prior to making the whipped cream! Voila!


Enjoy the punkin' pie, y'all!