Pumpkin pie time of year

This week, my autumnal food cravings have finally kicked in.

Oregon suffered recently from a prolonged Indian summer, switching abruptly in mid-October.

My dessert of choice for almost a year has been chocolate ganache cake.

But with a freezer full of berries and Thanksgiving around the corner, its pie time!

I have tried various complex  pie crust recipes in the past, and haven’t found  one that works the best for me.

So I thought I would use a dough recipe from the Barefoot Contessa, Ina Garten. Her flaky rugelach dough turned out to my liking.

I wanted  to use that dough as a pie crust and see how it turned out.

The pumpkin pie recipe I will use is from a friend who got it from a can of condensed milk. Sometimes those are the best recipes.

Pumpkin pie has not been something I was exposed to as a kid. I only had a mouthful in my childhood and didn’t like the taste or texture.

Until college. Then it became a dessert or breakfast food with my roommate.


The rugelach dough worked well as a pie dough. Here is the recipe:


I followed the directions until it says to preheat the oven.

Next time I will have to watch to not to burn the crust of the pie and cover it with aluminum foil more.


Stephanie Landis

I am a native Oregonian, but traveling has been my way of life since I was young. I was raised in Europe and traveled around Asia and Africa. I've studied two languages and plan to add more. Along with travel, enjoying a passion for food, art and culture is apart of my daily life. My hobbies other than writing are cooking, reading, watching films and attending cultural events.

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