For dessert I made the best pumpkin pie I have ever
eaten. I got the recipe from Williams-Sonoma. This recipe can be printed directly from the
Williams-Sonoma site.
For this you must purchase 2 jars of Muirhead pecan pumpkin
butter. This pie is light and just plain
delicious. I did not make the
cinnamon-caramel sauce. I had caramel sauce
left over from the delicious pumpkin pie I made in September. You can find it under Saturday Dinner with Friends if you want to compare the
recipes.
I will caution you that there are some problems with this
recipe as written.
·
They say the baking time is 1 ¼ -1 ½ hours, mine
was closer to 2.
·
Also if using decorative cut outs you have to
wait about an hour before putting them on the pie as they sink immediately if
you put them on when you fill the shell
·
Use a very deep dish 9” pie pan. Also finish filling in the oven as there is
no way you can make it from the counter to the oven with the loose and very
full shell without spilling.
No comments:
Post a Comment