I’d forgotten how much I loved the Smashing Pumpkins until listening to a best of the 90s podcast on All Songs Considered (or was it Soundcheck?) this past summer. Say what you want about them jumping the shark, and die-hard fans think Mellon Collie and the Infinite Sadness was an over-produced album (and there’s also the Corgan factor). I say boo to all that, and am glad to have rediscovered a bit of my youth again.
Music Pairing: Tonight, Tonight by Smashing Pumpkins
Makes one 9-inch (22-cm) pie
One single pie crust (I used half of this recipe)
3/4 cup (112 grams) granulated maple sugar
3 large eggs
1/4 teaspoon (1 gram) kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon (1 gram) ground cloves
1 teaspoon (2 grams) ground ginger
15-ounces pumpkin puree
¾ cup (187 ml) heavy cream
Whipped cream, to serve (optional)
Preheat the oven to 375F (190C).
Generously grease a 9-inch (22-cm) pie plate (regular, not deep dish). Tear bits of dough off, and press it against the sides of the pan (making sure it covers from the top to the bottom of the sides). It should be about 1/8-unch thick. Once the sides are covered with dough, press the remaining dough into the bottom of the pan. Set the pan in the fridge to stay chilled while you prepare the filling.
Add the sugar, eggs, salt, and spices to a deep bowl. Whisk until the eggs are a bit fluffy, 1 to 2 minutes. Whisk in the pumpkin puree. Whisk in the cream..
Pour the filling into the pan with the crust. Bake for 45 minutes, until the filling puffs up slightly (don’t worry, it’ll fall soon after coming out of the oven), and the center looks set. Let cool for at least 1 hour before cutting. May be refrigerated overnight, and served cold, or at room temperature the next day.