I still remember the time I thought I was putting sugar into my pumpkin pie filling and it was really salt…

Fortunately I was using Rose’s method of heating the pumpkin and sugar together before doing the rest of the filling. I tasted it and realized my mistake before making the pie!

I had to start over. I invented a new pie filling that day out of necessity—I didn’t have enough pumpkin puree left in the can, so I added in some apple butter. Turned out so well that I am thinking of trying a apple butter pie in the same style sometime.