Great Pumpkin Pie

Page 198

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

This is an excellent pumpkin pie from the crust to the filling. The gingersnap/pecan crumble is wonderful and adds a nice contrast to the silky filling. On a positive, Rose recommends the use of canned pumpkin due to its consistent puree -- so no cooking of pumpkin. Instead of using the food processor to puree the filling, I've used an immersion blender with good results and fewer dishes.

The checkerboard crust design is cute and a neat one to use on a pie such as this.

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