Goodness, this was a big hit! I've made these four times so far. Made several of these pies for a friends fall wedding, not a single slice left, and was asked repeatedly for the recipe! I've been using this recipe for years it is by far my favorite pumpkin pie recipe. I use the little 4" mini graham cracker pie crusts and it makes this even better! Paired with the spiced whipped cream, my guests can't get enough! Especially useful for serving at a party, as each guest gets one mini pie. Next time I would make with pie crust to meet my husband's taste for extra fat! Why is he so lean?Īdded a tablespoon or a good shot of bourbon and the pie stood out among the best. It was very well received at a community dinner I donated it to for Thanksgiving dinner. Made my own pumpkin pie spice mix with plenty of nutmeg and fresh ginger. Used Greek yoghurt instead of sour cream & graham cracker crust to cut calories/fat. I even made several for my best friends wedding (she did various pies instead of cake), and my pumpkin pies are still talked about! Will never use any recipe! I use recipe as is.no changes no substitutions!įollowed this recipe with the following changes: Substituted a home made version of sweetened condensed milk found in an online search instead of driving 20 miles to get the can. Also delicious with ginger whipped cream (Gourmet Magazine November 1992).īy far the best pumpkin pie recipe I've ever found! I've made it every Thanksgiving for the past several years. Very tasty, simple pumpkin pie, but if you have it without the spiced whipped cream (which you might do with leftovers as you might not feel like whipping cream every time you're craving a slice), it's very boring. I did a tonka spiced cream and it worked well Made two pies, both were gone within minutes, with comments like "the best pie I've ever had", etc. Not only was it easy, it was amazingly tasty. I live in the UK and after I was chosen to bring pumpkin pie to a pitch-in lunch at work (no one had ever had the mythical desert!), I needed and easy recipe. This pumpkin pie recipe tasted just meh, nothing spectacular, no doubt, if the recipe is written so poorly, it wouldn't make sense that it's an outstanding recipe. In addition, the "Reduce oven temperature to 350" should be the first sentence in a new paragraph. Part of the ground cinnamon and ginger are for the whipping cream, therefore, the portion for it in the pie ingredients should be stated, and the portion for the whipping cream should be stated underneath the whipping cream. It's equally as good the next day, cold out of the fridge. I have converted never-pumpkin pie peeps at every dinner I've served this. I put the full amount of the spices into the pie - I can make whip cream on my own! :) I have used this recipe every year for the holidays for the past 6yrs.
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