Pumpkin Pie Me

As much as I look forward to my watermelon in the summer months, my mouth waters in anticipation of the first pumpkin pie of the fall season.

I wish I could put my finger on what it is exactly about pumpkin pie that tickles my fancy and my taste buds.

Perhaps its origins are in my Central Montana upbringing. Growing up, I came across the pie with a dollop of whipped cream on top at church potlucks and pretty much any other local social gathering we attended.

My mom used to make pumpkin pie squares when I was growing up. Kept in the fridge and served with ice cream, it's a very good chance that these led to my fascination with the fall favorite.

There's just something about the spices and consistency of pumpkin pie filling that draws me from 20 feet away. It doesn't matter if it's the freezer-to-oven variety or fresh-baked, I'll be the first one in line, fork at the ready.

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I've tried other pies. For a time, I wouldn't pass up a slice of apple or peach pie, and I've been known to dig into a nice pecan masterpiece as well. But my devotion is true - I'm a punkin' kind of guy.

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And maybe it's just me, but I'm noticing that there is a plethora of pumpkin products out there in consumer land these days. Jack In The Box serves up a pumpkin pie shake (thumbs up from this critic) and there's even a Pumpkin Pie Pop Tart (Ehh, not at good as advertised - tastes like a pie that was left on the counter for a month or so, but I really don't have anything to compare that to. A real pie lasts only a few days at my house).

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When I slide into my seat at the kitchen counter with a piece, my faithful sidekick Joey shuffles over, ready to receive a morsel or two. He's a fan as well, but actually, he's just a fan of food in general. Joey, the foodie poochie, we call him. So really, his vote doesn't count.

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Cake is great, but Jack-O-Lantern stuffing in a tin is where it's at for me. And even though many link it to the holidays, pumpkin pie is a fall-through-winter dessert at the Hitchcock homestead. And unlike most other pies, the recipe doesn't have to be exact to make my tail wag. You could probably double the amount of any ingredient and I'd barely notice.

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And when Christmas Night rolls around, you can bet I'm looking out for my bearded pal in the red flannel - he'll be getting a nice-sized slice with a dollop of Cool Whip Light on his plate beside the tree. Because I know one thing: I am sure he is sick of sugar cookies by the time he gets to North Idaho.

So as not to look too much like Santa, copy editor Jerry Hitchcock tries to limit his wedges of pumpkin goodness. He can be reached at 664-8176, Ext. 2017, or via email at jhitchcock@cdapress.com.