Pumpkin pie with pumpkin seed brittle and whipped cream in a graham cracker crust at Bang Bang Pie Shop (WBEZ/Louisa Chu)
"There are three things you must never discuss with people: religion, politics, and the Great Pumpkin."
— Linus van Pelt, It's the Great Pumpkin, Charlie Brown
Poor Linus. What would he do this election year? Me, I must discuss the great pumpkin pie I tasted last Friday at Bang Bang Pie Shop. It was the new pie shop's first ever pumpkin pie, on the first day of its release. Head pie maker/co-owner Megan Miller uses real pie pumpkins to make an old fashioned filling for her signature graham cracker crust, which nearly candies and caramelizes around the custard. The dish is topped with real whipped cream and her pumpkin seed brittle, which elevates this home-style slice to elegant plated dessert. And yes, Miller makes the delicate honeycomb brittle with seeds from the pumpkins.
Pie pumpkin at Bang Bang (WBEZ/Louisa Chu)
Whole pumpkin pie at Bang Bang (WBEZ/Louisa Chu)
In case you missed my mention
, the Great Highwood Pumpkin Festival
kicks off Thursday, culminating in an attempt to break the world record for most lit jack-o-lanterns with 32,000 pumpkins. It bears repeating because it's one of our most spectacular — yet surprisingly unknown — local fests.
Dave and Megan Miller at Bang Bang (WBEZ/Louisa Chu)
Evidently many headline writers couldn't resist; every
says this year we're having a smashing pumpkin season, not in spite the drought, but because of it: Pumpkins like hot dry weather.
Perhaps the Great Pumpkin heard our prayers after all.
Pumpkin pie with whipped cream only at Bang Bang (WBEZ/Louisa Chu)