What an awesome topic! Yes, I enjoy pumpkin pie, but really only when it is cold, for breakfast, when no one is looking. I double down on the spices, use Libby's canned goo, but make my own crust with cut out leaves for some pie flare. I'm intrigued by the key lime pie idea just to mix things up though. And have found the James Beard preserved ginger/brandy riff - thanks for the tips.
Ha! I saw the title for this recipe and thought it was a coffee AND pumpkin muffin...which could be yummy.
Given the coincidence of Thanksgiving and Hannukah this year, I might try this using Manischevitz wine (which is made from concord grapes) in place of the grape puree!
Delicious. A 1/2 recipe is about right to fill a mason jar, FYI.
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