The mincemeat making happened yesterday with Cindy, Ann, and Shelly. When I tasted our mincemeat before heading to bed last night, I said, “this may be the best we’ve ever done.” I could have been swayed a little by Gillian’s exuberant remarks after she tasted it when she came over for dinner last night. The mincemeat is done, so this story is about the Pumpkin Pumpkin pie.
In the early days of wellspring, we had a very talented woman, Anne Clarke, who had worked for a restaurant group in Center City Philadelphia. I asked Anne if she had any ideas for turning an ordinary pumpkin pie into something extraordinary and delicious. She developed the pumpkin-pumpkin pie, which is a basic pumpkin pie with a pumpkin mousse layer on the top.
Pumpkin Pumpkin Pie became legendary in the Wellspring circles. We sold as many as we could make in the days before Thanksgiving. We printed the recipe on our grocery sacks for anyone to make at home.
Here are 3 things I like about the Pumpkin Pumpkin pie:
1) It looks festive and smashingly impressive
2) It eliminates any chance for a dry pumpkin pie
3) It eliminates the need to stop and whip cream before serving the pie
Ann makes this pie every year. Even though I cheer for the mincemeat to gain popularity, this pumpkin-pumpkin is everyone’s favorite.
Here’s the recipe:
Here’s the recipe: