Pilgrim Pumpkin Pie
I really enjoyed this recipe. I was at first concerned about the consistency of the filling. I added an extra 1/2 cup of pumpkin into the mix. It just looked too watery. However, I did use a sugar pumpkin that I baked; not a canned puree. Because of this, I did have to bake for an additional 15 minutes. I did this in 5 minute intervals, each time checking to see if the center was still giggling from a liquid state.
Also, although it was great to have the whipped topping, I believe it took away from the flavor of the pie, and preferred to taste the pie itself, which was wonderful. Over all this is a great recipe.
2 users found this review helpful
Nov. 23, 2007