Excellent recipe. I have some veteran pumpkin pie fans in our family, and they've all told me this is the best they've ever had...high praise!
Aside from adding a bit of allspice, the only other change I made was how I prepare the pumpkin. Rather than boil (where the pumpkin loses a lot of flavor, in my opinion), I roast it. Cut the pumpkin in half, discard seeds and innards, and place face down/skin up on a cookie sheet. Bake at 350 for about an hour, or until skin starts to blister and you see caramelization and liquid bubbling on the cookie sheet. Take it out of the oven and let cool for 20 minutes or so, then simply peel the skin off, toss the pulp (and the caramelized stuff) into a bowl and mash with a potato masher. The roasting process converts much of the starches into sugar (making the pulp sweeter), while also providing some nice nutty/roasty character to the pumpkin.
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Excellent recipe. I have some veteran pumpkin pie fans in our family, and they've all told me...