Amazing! I would give this 10 STARS if I could! This is by far the best, creamiest, tastiest pumpkin pie I have ever eaten. First of all I have an abundance of butternut squash from my garden, so after I baked it and prcessed in my food processor, I used that instead of the sugar pumpkin. I also eliminated the 3/4 cup of brown sugar and increased the maple syrup to 3/4 cup. I can't imagine why you would need so much sugar in this recipe?? (We don't eat refined sugar anyway.) The only other change I made was to reduce the ginger and the nutmeg to 1/2 tsp. I was afraid that it might be to much as written. As others noted it was very runny when I put it into the oven, but it solidified beautifully in the oven. All in all the end result was FANTASTIC!
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Amazing! I would give this 10 STARS if I could! This is by far the best, creamiest, tastiest...