Pumpkin Cranberry Gugelhupf

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The first time I met up close and personal with pumpkin pie was unfortunately when I got served a big, quivering, orange slice of store bought (and not the right store, let me tell you) goodness…I was told it was an acquired taste and right away I had no idea why anybody would like to acquire a taste for what was sitting on my plate. A pity, really, since it took a long time for my taste buds to get over that memory – think of all the excellent pumpkin pies I was missing in the meantime…until then, I swear I have never been eating around a food item, but that pumpkin pie did it for me. Shame on me, then, that I didn’t try to figure out what pumpkin could really do for you in a pie – or in other applications. When – or probably more like where – I grew up, pumpkin was pretty much the stepchild of the veggie family; it came pickled, sweet and sour. Period. Now I suspect that nobody really knew what to eat it with or on, unlike cucumber pickles, where everyones’ knee-jerk answer seems to be “burgers”, I haven’t been able to find out what all these glasses of preserved pumpkin slices and dices that sit on german store shelves are designed to go with….the Danes, on the other hand eat anything pickled to everything, it seems, cold cuts or warm meat, makes no difference – to me it made a lot more sense, if those pickled pumpkins were to be found in danish supermarkets instead…

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