Never made Pumpkin pie ever, but received rave reviews on this one. Made the following changes and pie cooked.
Use 15 ounces of pumpkin puree, substitue honey for corn syrup and sea salt (less potassium and better flavor) instead of table salt.
Use tooth pick to check pie so knife wounds are not shown in it.
Cook at 450 for 15 minutes. Reduce heat to 325 for 60-90 minutes. It took me almost 90 minutes at 325 to cook completely, so increase the 450 cooking time to 15 minutes which will help it cook properly.
Utilize home made pie crust to have best taste possible and serve with homemade whipped cream.
Was this review helpful?
0 users found this review helpful
Never made Pumpkin pie ever, but received rave reviews on this one. Made the following...