Continuing my ongoing mission of putting heat into everything I eat, I’ve come up with a little ditty that works wonders. Passow’s Pumpkin Pie from Hell!! With the “holiday season” looming over us, I figured Thanksgiving was a good enough time as any to test this recipe out.

I still have half of a vial of Defcon Condition Zero Batch #3 left over and with that being my favorite extract sauce I decided to make it the heat source. I went out and gathered all the supplies and mixed them together using the recipe on the pumpkin can’s label. You can use any recipe you want for making this pie though. Since it makes two pies, I decided to create one with extract and one without. This results in confusion as to which one has the extract and you end up playing Russian Rullet with the pies.

After pouring the non-extract pumpkin into it’s shell I then got out the extract. I carefully poured out a little less than 1/4 a teaspoon of the sauce into the pumpkin and vigorously stirred it in. Once I felt that the whole thing had been contaminated with the evil substance, I did my finger taste test. Oh yes….this is going to be good.

Into the oven it went and an hour later out it came. It was indistinguishable from the non-extract pie, just as I had planned it. I let cool on a rack for two hours and then placed it in the refrigerator to congeal overnight. Thanksgiving dinner came and went without a hitch and then I brought the pies out. I served everyone two slices, one extract, one non-extract.

The people that got the extract pie in the first bite knew almost immediately and quickly jumped to the non-extract slice. They did however, finish the extract slice in short order with no complaints. The pie taste was spot on with a low level heat that can only be described as a “cool burn”. The extract was perfect and not overwhelming, making it great for those that have a heat tolerance of medium. Next time I’ll have to double the amount of Zero that I add….mwahahahahaha!

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