It’s fall! Time for PUMPKIN EVERYTHING!

My grandmother (not Memere Poussard of caramel fame), but my maternal grandmother, Memere Grenier was big on pies.  Salmon pie, pecan pie, pumpkin pie…. I have to tell you – I am not a pie fan. at. all.  I never once touched them, not even pumpkin pie.  Nothing about it sounded remote appealing – plus – it’s in a pie!  But then I started making curried pumpkin soup, followed by the pumpkin-everything craze, and I realized I had missed out on the whole pumpkin thing most of my life.  And Memere’s pies.  What CAN’T you do with pumpkin?!

So last year, I decided to come up with a pumpkin spiced caramel to keep up with the Joneses, and it came out amazing.  It’s still Memere’s traditional recipe, slightly modified to accommodate organic pumpkin, with added pumpkin spices, then topped with pepitas and a little sea salt  – and I have to say, it’s dee-lish.  I have no idea how it compares to Memere’s pumpkin pie, now I wish I had tried them because she’s not around to make me one, but I hope she’d like them.  I know everyone who’s tried them LOVES them, and I hope you will too!  I named them after my mom Jackie as they originally come out around October, and we thought we’d have fun with the name.

Give JACKIE-O-LANTERN a try!  They’re out for a limited time, until Christmas.

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