When I bought this perfect white pumpkin with this lovely long stem, I had big dreams to carve it into a jack-o-lantern. But somehow, whenever I start to carve pumpkins, I lose interest, along with all desire to be creative. It’s sticky, the knives are difficult to wield, and I can never make them as beautiful as what I see in a Martha Stewart magazine.
After this one had narrowly escaped the carving knife, and was sitting on my counter for a couple of weeks, I decided it was time to do something with it. It seemed like a good idea to make it into a pie. Though the pumpkin puree itself was light—it looked exactly like applesauce—the color of the pie did not turn out as white as I had envisioned, once baked. It did look paler than a traditional pumpkin pie, though. And, since the white pumpkin is milder in flavor, I used slightly different spices than usual, and used cream as opposed to evaporated milk to make this pie a little more sophisticated.
