I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. When making the crust, I added ¼ teaspoon of cinnamon to the graham cracker crumbs and butter. For the filling, I used 15 oz. of my own homemade pumpkin puree. I omitted the ½ teaspoon of nutmeg and instead used 1 teaspoon of pumpkin pie spice (recipe from this site: Pumpkin Pie Spice II). After refrigerating the pie overnight, I lifted the pie out of the pan and cut it into squares. This is a different version on traditional pumpkin pie and with the tweaks I made, we enjoyed this creamy, light and fluffy treat. This was the Allrecipes Buzz Recipe Group selection for October 4, 2014 and I will definitely make it again. Thank you, luvtocook for sharing your recipe!
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I decided to bake the crust in a foil lined, 9” x 9” square pan instead of a springform pan. ...