Will be our go-to recipe from now on!Ĭreamy and yummy! Wonderful flavor. Roll out your dough on the thicker side and pre-bake thoroughly to provide enough textural contrast. Unbelievably creamy, the filling bakes up more like a mousse than a custard. Also beware that the spices can sink to the bottom if you don't pour the filling in right away so give it an extra swirl or scrape before pouring. It does take much much longer in the oven than the recipe says. (Although I use my own pie crust recipe.) The spices and texture (once completely cooled or chilled) is perfect. I've now made this three times in the last two months for holiday parties because it's so easy and it's the best pumpkin pie I've had. My friend made a pumpkin pie off the recipe from the back of the canned pumpkin and it had more flavor than this. I put in more cinnamon and cloves than it called for but still found it bland. Sometimes pumpkin pies recipes require sweet and condensed milk making the pie sickenly sweet. Perfect pumpkin pie! Will keep this recipe I make pies all the time, and this is for sure one of the best pumpkin recipes. This is a delicious pie! I love the real cream. I made a gingersnap crust, which gave it a little more depth.Ībsolutely awesome. Light custard, not too sweet and delicious! ![]() ![]() Used 1/2 cup dark brown sugar and 1/4 light brown and this gave the custard more depth and caramel taste. I used my own dough (gluten free), used my own pumpkin spice mix, which includes nutmeg. Got rave reviews! I did make changes based on other reviews. Sometimes I like this pie to have more flavour, but this one worked for my occasion. (Do not freeze as this will make the crust separate from the filling.)įind my complete fall-themed dinner party plan including decor ideas and a 4-course menu here.Subtle and elegant.
0 Comments
Leave a Reply. |