Pumpkin pie has always been one of my favorite desserts and I've never quite understood why it's only acceptable to eat it around this time of year. It's the dish I look forward to most at Thanksgiving and since we're hosting for the first time, I made it my mission to perfect my pumpkin pie. My mom's version is incredible and so I tapped her for her technique, which I soon found to be pretty labor intensive, since it combines three separate recipes. After much trial and error (seriously, I've been making pumpkin pies about once a week for the past month and a half), I landed on the ideal recipe. The crust is buttery and flaky, but still crisp (a rarity with custard fillings) and the filling, since it's been heated, tastes a lot more flavorful and fresh. With a dollop of whipped cream, it's about as good as it gets - and quite possibly even as special as my mom's.
Miniature Heart Pies
Perhaps it's just me, but I've always found that things taste infinitely better when they're served in small, manageable portions (other examples include mini M&Ms and cupcakes). Martha Stewart knows how to turn ordinary seasonal desserts into delicate masterpieces (like ...read more