It’s that time of year again, the time when everywhere you turn you’ll run into a pumpkin recipe. They’ll all hit you right in the face and if you’re anything like me, you’ll be glad they did and welcome them with open arms. When I was a little kid, a nice cold slice of pumpkin pie with a ridiculous amount of whipped cream on top, was the only thing I looked forward to around this time of year. As soon as October hit, even before Halloween, we’d start eating pumpkin pie like it was going out of style in my house. My sisters and I were particular about how we ate it too, and my mamma would make sure she got it right each and every time, because she’s the best mother in the world. My oldest sister likes it just by itself, with no whipped cream or ice cream or anything. My middle sister likes it with a little bit of whipped cream, a sprinkling of cinnamon and only eats the filling because she dislikes crust. This is the same sister who dislikes Mac and Cheese, mind you. And I, I ate it anyway and anyhow. The more whipped cream and crust the better. I’d finish my piece and then eat the crust my sister left behind and grab my oldest sister’s share of whipped cream. It was, and still is, the best balance of sibling eating habits there ever was. Mainly because I always came out winning.
My collaboration this month for GO BOLD WITH BUTTER happens to be this giant Pumpkin Chocolate Slab Pie complete with cinnamon whipped cream and shaved chocolate on top. The great thing about slab pies in general is that you can feed a crowd with them. Or if you’re like me then you can have the entire sheet all to yourself because as you know, nothing beats having a giant pumpkin pie all to yourself. So much pie so little time to eat it all. I suggest you make it soon so that you can eat pumpkin pie sooner. Now that’s how you work a week, let me tell you.
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