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Frost on the Pumpkin

Reviewed: Nov. 26, 2004
I really liked the light quality of the pie but found the final result a little too gooey and unformed. It's possible that I didn't do one of the steps right, for instance beat the yolks long enough or cook long enough until thickened. I think next time I will skip folding the egg whites into the pumpkin mixture in order to make the texture a little more solid and easy to cut. I also used a graham cracker crust which went well with the other flavors. Overall a great recipe.
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