|
Perfect Pumpkin Pie
I cooked up a few pie pumpkins last week and was wanting to test a recipe before Thanksgiving so I decided to give this one a try. I used a homemade graham cracker crust and the fresh pumpkin puree and it turned out quite yummy. I didn't want to burn the crust so I only heated to 400 to start and it came out just fine and the filling was set after the additional 35 minutes at 350. The pie was rather heavy on the ginger and I'll probably cut that in about half the next time I make this. Otherwise, a great recipe and I'll definitely make it again.
2 users found this review helpful
|
Reviewed On:
Nov. 22, 2009
|