Recipe by Theresa Wallace
"A very different pie than the traditional pumpkin pie."
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pastry for a 9 inch single crust pie
3 2/3 cups
sweetened condensed milk
packed brown sugar
The topping on this pie is fantastic. The pumpkin filling NEEDS pumpkin pie spice. I made it according to the recipe without any changes, and the pumpkin filling was SO BLAND it was awful. A couple of teaspoons of pumpkin pie spice would make this one terrific pumpkin pie!
I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie.
This pie has great potential. The streusel topping was tasty, but the filling needed to be sweeter to actually taste like pie. Perhaps adding some white sugar to the filling along with some pumpkin pie spice. I'm willing to try this recipe again....
Very nice, lighter than a traditional pumpkin pie. However, I did add a good deal of pumpkin pie spice to the filling as it would have been very bland without it.
This is a great upgrade to the traditional pumpkin pie, and my family puts in requests for pies to take home during thie holidays. We all love it!
The filling on this is really bland with no spices and it is a very soft filling. Not custard like at all. The topping was very good when first baked but the filling was sloppy - chilled over night and the filling set up better but then the topping wasn't crunchy any more.
This is a jazzed-up version of pumpkin pie. You'll never make plain pumpkin pie again. Delicious!
Pumpkin pie needs spice!! If I make this pie again I'll add add nutmeg, clove and ginger! The topping is good.
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 208
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