This is the best pumpkin pie I have ever made! The only adjustment I made was that I didn't have ginger, so instead of 3 separate spices, I used 1/2 tsp. of pumpkin pie spice and 1/2 tsp. cinnamon. To prevent my crust from burning, I put the foil on before sticking it in the oven and removed it about 15 minutes before it was done to give it a golden crust. After the first time, I figured out it was easier to put foil on when it was cool instead of the last half hour of baking when it was already hot. The only mistake I made on this recipe was cutting it in half to make only one pie! There is only 3 people in my house and it only lasted about 12 hours. I am baking my second one right now.
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This is the best pumpkin pie I have ever made! The only adjustment I made was that I didn't...