I used mini graham cracker shells. First time I did 350 for 20-25 min nd seasoned wth fall spices (cinnamon, nutmeg, ginger, cloves) to taste. I baked a fresh pumpkin and mixed with an immersion blender. Since baking the pumpkin Carmelites it I omitted the brown sugar on the second run. Turned out great! I even forgot about the flour the second run and no problems for any gluten people.. Actually more custard like without the flour. Point being, great versatile pumpkin custard base that gives you that creamy sweet pumpkin filling. Easy to make it with your own flare... I top it with a little brown sugar burbon whip cream (1/2c whipping cream, 2 tbsp brown sugar 1-2 tsp honey whiskey and a dash of cinnamon)
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I used mini graham cracker shells. First time I did 350 for 20-25 min nd seasoned wth fall...