Pumpkin Pie Redemption

A few weeks back, after my blogpost about pie, I had a hankering for Pumpkin Pie.  So, one day Jeremy and I made one together.  We made a crumb crust out of ginger snaps (pulverising cookies in the food processor was AWESOME!).  Jeremy also had a lot of fun helping me measure out the spices and mix the filling in a bowl, although there was much nose-wrinkling over the smell of raw pumpkin puree.  We filled our sweet pie crust and put it in the oven.  This is one of those recipes that calls for a high temperature for the first 10 minutes or so and then you turn it down to something a bit more reasonable.  The timer went of for the temp change and Jeremy came running in to help with that.  Then we were both off to other things.  I was in the family room.  I kept smelling the pie and at one point it smelled a little burny, so I went and looked at it.  It looked ok, although the crust was getting a little dark.  I chalked it up to the glass pan and thought maybe I shouldn't have used that....  By the time the buzzer went off, the poor little pie was reminiscent of an old black cast-iron frying pan.  When I turned off the oven I discovered that the temperature was on 450!  although I was certain I turned it down at the appointed time.  It's possible that someone bumped the dial (it spins very easily) and it's also possible that someone "helped" again after I left the room.  Either way, I should have given my nose more credit and rescued the pie much earlier.

Dessert that night was pumpkin pie filling scooped from the cast-iron carcass and doused with whipped cream.  And No, I did not take pictures of it.
The rest got dumped the following trash day.  It was very disheartening.
For Thanksgiving, I repeated the entire process--minus the temperature control debacle--and enjoyed sweet, spiced redemption.  Mmmmmm...