A nutty topping for this traditional pie. Serve with whipped cream.
Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.
Read MoreMad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.
I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff in the can. Awesome. The whole family enjoyed this and I will make it again.
This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, instead of using dark corn syrup (I had none) and white sugar, I used light corn syrup and brown sugar. It came out beautifully. Everyone enjoyed the pie.
Super easy using an electric hand mixer to blend the ingredients using a 15 oz can of pumpkin. Instead of dark syrup I used maple syrup, then sprinkled just half cup chopped pecans and baked 45 min in a convection oven. Pie looked and tasted great! Thanks for the recipe!
this has been our favorite christmas pie now for a few years, I always liked pecan pie but found it too sweet so this is the perfect way to tone it down just the right amount
