I have a confession to make that will not make me popular at this time of year. I don’t love pumpkin pie.
During my childhood I was highly enthusiastic about this classic concoction of pureed squash and spices baked into a pastry crust. But in recent years, I approach the Halloween, Thanksgiving and Christmas holidays with a sense of dread. “Oh no, it’s pumpkin dessert season again,” I think as I spy the first crop of pumpkin rolls, frosted pumpkin cookies and bite-size orange tartlets in the bakery aisle of my local grocery store.