The Happy Woman Store

I love all of the sparkling wines by L. Mawby, but Sex is my favorite. (Plus, it’s just fun to say things like “Sex is my favorite”) Not too sweet, plenty bubbly, and a lovely pink color, it’s my number one choice for celebratory occasions. And, it’s fermented and bottled in beautiful Leelanau County, too!

If you’re anything like my husband, you’ll eat Pumpkin Pie any ole time of the year, but you only seem to get it during the holidays (hmmm… I AM talking about pumpkin pie, right?) Anyway, I made this pie over Thanksgiving, and he inhaled every last bite and begged & pleaded for more. It’s not a really easy recipe, but the filling has sour cream in it, and several years ago, I made a personal pledge to make any recipe I found that contained sour cream and I was not disappointed by this one. The crust is sweet, it tastes kind of like a shortbread cookie, and the apricot jam, while slightly yucky sounding, gives the pie a subtle tang.

I got the recipe from epicurious.com and here it is:

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1 stick of chilled butter, cut into pieces
3 tablespoons whipping cream

Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten
1/4 cup apricot preserves

For Crust: Preheat oven to 350 degrees. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under (so you have an underhang?) Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325 degrees.

For Filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour create and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold.

After you’ve finished your leopard print eyes, if you’re still feeling the need to let your inner predator express herself,
we have the perfect accessories for the occasion. Take a look at some of these gifts that include an element of fierce.

you have a ball.