Hi!
Every October, like clockwork, I get these mad cravings for pumpkin pie. I can’t explain it, I have no warm, fuzzy childhood memories of rich, silky pumpkin pies…I didn’t even taste a pumpkin pie until well into adulthood when I had one at an (American) pie shop in Copenhagen. But I was hooked. The texture, the warm spices, the subtly earthy sweetness and flaky crust. Pumpkin pie became an instant autumnal obsession.
I’m not exactly sure how the idea for these pumpkin pie-ish canelés came about. I think it was something about the rich, custardy interior of the canelé that felt a little pumpkin pie-like. And then I sort of had to try and see if I could make a canelé that tasted like pumpkin pie.
Now there is only so much pumpkin purée you can add to the batter without the canelés becoming too dense when baked, so obviously the pumpkin flavour is a little more subtle than in a classic crust and custard pie. Ceci n’est pas un pumpkin pie after all. This Frankenstein’s creature of a pastry is its own thing, lovable and utterly delicious, comfortingly familiar with the warm spices and nutty pumpkin sweetness.
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