I made a pumpkin pie earlier this semester, but honestly, when you’re using a premade crust, buying canned pumpkin, and dumping common spices into it, it’s not really a feat.
I made “double-layered pumpkin cheesecake” last night, but how much harder is that? (It isn’t at all.) I don’t even like the layer of plain cream cheese, so what I would have preferred would be a pumpkin cheesecake, or maybe just pumpkin pie.
I used my homemade vanilla extract last night and wow, did I … not taste a difference from store-bought stuff. Is it because I have an unrefined palette? Or is that the point? Would it have mattered if I had used vodka instead of rum? Should I have a taste of the extract to test it? I have no idea. But before it was clear and now it isn’t.