Before we talk about this….
We first need to need to establish two things.
- I made mini pumpkin pies before Thanksgiving, in a cute Mini Pie Maker I got for my birthday.
- I made deviled eggs (*two ways) to take to Thanksgiving dinner as an appetizer.
Why is that important? Because to understand why I would do what I did (and whether you should do it too) you need to know that I’d had my fill of pumpkin pie and deviled eggs, and that I needed to use up extra pumpkin and eggs.
Another thing you should consider is that pumpkin pie contains eggs and sugar. So does most mayonnaise.
I’m only saying, “Don’t be scared. We’re only exchanging Thanksgiving food talk.” You want scary? THIS is scary!
I know. Deep breath. You’ll be OK.
Anyway, these are Pumpkin Pie Deviled Eggs, from D’lish Deviled Eggs by Kathy Casey. They contain pumpkin, sugar and mayonnaise:
Why did I make them? Why not? I had all the ingredients on hand. They sounded interesting.
Were they good? Pretty good.
Would I make them again? Well…
Remember when I said I’d had my fill of pie and eggs beforehand? Yeah, that’s pretty key to this response, because my answers are: Yes, if you want to serve a surprising, holiday themed appetizer (the recipe is very well written; there’s nothing I’d change or remove, but I’d probably add ground cloves for more complexity, and some kind of spice to give it “heat” — deviled eggs should have some spiciness, and these are eggs, not pie and NOT a dessert); and, No, not if you are serving them in lieu of pie or deviled eggs. These won’t satisfy those cravings, and your crowd will say things like, “They aren’t as strange as I thought they would be,” and, “I’m not really a sweet AND savory person, but these kinda work,” and “Interesting. They are growing on me. Can I please have another… cocktail?”
Three final notes:
- The deviled eggs (*two ways) I took to Thanksgiving were A. Horseradish, and B. Roasted Red Pepper Cheese (not pimento, but close).
- The eggs in the bowl (photo above) are actually soaking in a flavored simple syrup. Strange, right? No, I didn’t make a cocktail out of the leftover syrup.
- These took a while to make (simple syrup, hard boil eggs, peel eggs, cooling time. soaking time, candied nuts, filling mix, egg assembly, photos, clean up), and at some point, even the filling inside of a plastic bag started to remind me of chickens (and their eggs).
Don’t see it? How about now?
More Deviled Eggs:
Campfire Tales 