Thanksgiving is coming, and that means pumpkin pie for dessert. Here’s a recipe that gives you a preview of the big day, but without all the effort involved in a traditional pumpkin pie. Continue Reading...
I love pumpkin pie. My mother’s recipe is the best (haven’t you heard that before?!). I love to make it partly because it has a scene-stealer ingredient—brown butter (which I’ll talk about another time).
But I’m always torn when I plan to make a pumpkin pie. Do I stick with that favorite—or do I try a new recipe? Pumpkin seems to be a happy partner with all kinds of special ingredients. And for some reason, I’m attracted to those recipes, always trying to imagine their outcome.
We have friends coming for dessert this next week, and I’m considering a recipe I found that tops the pumpkin pie with pecans. But then I found this recipe:
Maple Pumpkin Pie with Gingersnap Cookie Crust
Which to try?! Okay, both.