No crack, but highly addictive, nonetheless!! This recipe came up trumps. The extra egg yolks made the pie super velvety/firm and the Chinese five spice gave the pie a little more umph, which I appreciated. I also added a splash of maple syrup which did not hurt the flavour of the pie, not-one-bit! I made this for Thanksgiving. Not being a native to the US I wasn't sure how the pie would go down, but my guests finished their plates, most claiming that "I don't normally like pumpkin pie but this is really delicious!" And I think that my midwestern man's pouty lip was a good indication of it's success when I sent our guests home with a couple of slices. My oven runs a wee bit hot and "darkened" the edge of the pie crust more than I would like but that's my deal... otherwise, Chef John, this is a pie that I will be making for LIFE!!
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No crack, but highly addictive, nonetheless!! This recipe came up trumps. The extra egg yolks...