Made this for the first time around Thanksgiving and making it again for Christmas. I made a few changes-- I had a real pumpkin at Thanksgiving, which I pureed in my Vitamix. I substituted that for a can. I also did not have the Chinese 5-spice so I added a tiny bit more ginger, nutmeg, and cinnamon. I have to say the magic might be in the real pumpkin (which was not a special baking pumpkin, just the one I'd gotten from the grocery store before Halloween), but whatever it was, best pie ever. Now reusing the same pumpkin puree, which I had put in the freezer, to make it again. I also appreciated the tips about mixing in the accompanying video as I'm a novice home baker who typically just throws it all together, but I love to learn about the real chemistry of baking. Thank you for this recipe, Chef John!
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Made this for the first time around Thanksgiving and making it again for Christmas. I made a...