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Perfect Pumpkin Pie
My first time ever making a pumpkin pie & it turned out perfect! I did make a few changes. I added 1/2 cup packed light brown sugar & used 2 tsp Cinnamon, 1 tsp Nutmeg, 1/2 tsp Ginger & 1/2 tsp Salt. (more than recipe called for). Pre-baked the store bought crust (edges covered) for 5 minutes & then poured in filling & baked (with edges still covered) for 40 minutes until knife came out clean. Set on counter to cool/set for 2 hours & then refrigerated. Took out of fridge the next day (since I made this a day ahead) 1.5 - 2 hours before serving so it wasn't so cold. Served with fresh made whipped cream!
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Reviewed On:
Nov. 25, 2012
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