This recipe made a very smooth, creamy custard filling for my holiday pie. The spices weren't quite strong enough for me but that was easy to fix; I tasted the filling before adding the eggs and increased the spices, adding nutmeg and cloves, until the flavor was perfect. I liked the advice about chilling the crust, which kept the crust from burning while the filling set, and drying the pumpkin over heat kept the filling from being too wet. The final result got high praise from some VERY picky pumpkin pie eaters! This will definitely be my only pumpkin pie recipe from now on.
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This recipe made a very smooth, creamy custard filling for my holiday pie. The spices weren't...