This recipe makes a fabulous pie. I have made more than a few pumpkin pies but never one that tastes this good. The only thing I changed was using brown sugar instead of white. The taste and texture of this pie almost made me swoon and I can't stop picking at it. Shoot, it hardly needs whip cream it is so good.
I would like to offer a word of baking advice: it's a CUSTARD and as such the best test for doneness is, after an hour in the oven, I jiggle it. Just like I would a cheesecake or creme brulee. It should be set around the outside and have a little jiggle in the middle. If you bake it until it doesn't move, the pumpkin pie tastes dry and gets those really ugly cracks in the top. It should be smooth, creamy and silky.
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This recipe makes a fabulous pie. I have made more than a few pumpkin pies but never one that...