Pumpkin Pie

Page 77

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

Tags: zu Pi

Recipe Review

This is very simple and results in an absolutely delicious, perfectly smooth pumpkin filling. I used the heavy cream/milk variation and warmed the cream in the microwave. I followed the recipe but for the pepper which I skipped (I don't object to the flavor--I just didn't want the black flecks of pepper in the custard). I used the cream cheese pastry from the Pie and Pastry Bible and filled one 7" tart shell and four 3" tarts.

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