Baking with Julia
It has just started getting cooler here again, after a brief warm spell. This weekend will be perfect for pumpkin pie. Mmmm.
my first taster said ‘this is better than regular pumpkin pie!’
Good point Katya…my first taster said, “I don’t even like pumpkin pie and I like this.”
How can you not like pumpkin pie!!!! The shame…
Aren’t we glad the dreaded pumpkin shortage is over?
Beth: in my (admittedly limited) experience, pumpkin pie always smells incredibly delicious–and tastes like nothing at all.
I LOVE pumpkin pie, but find it tastes more of the spices than the pumpkin itself. This time I’m going to go light on spice and see what happens.
The pumpkin shortage is alive and well at my local grocery store where they are keeping the canned pumpkin at customer service, and it’s rationed out 2 cans per customer!
I think this sounds so yummy! I hope I can make it..we have our state soccer tournament going on.
I hope this makes me into a pumpkin pie lover.
I don’t like pumpkin pie – it’s the TEXTURE that I don’t like. Flavorwise, I love it, so usually I opt for pumpkin loaf or muffins or cookies.
This will probably make some people very happy @ my workplace though, where I Will likely end up bringing it :)
Okay, texture I totally get. I gag over tapioca pudding. And that bubble tea stuff? UGH, forget it!
I agree on both accounts. But, I do love pumpkin pie.
Making it now. Made a gingersnap crust with gluten free gingersnaps. Wanted to give it a shot. Caramel made. Waiting on the crust to come from the oven. Someone remind me to take a picture!!!!
A gingersnap crust sounds great! I will have to try that sometime. Take a photo!
I was thinking the same thing… I have some gingersnaps just staring me down in the cupboard!
I’m not really a pumpkin fan, but I’m quite excited to make this! I think the caramel will be good.
I think my husband will kill me if I make an entire pie. I don’t have mini pie pans, but I do have mini tart pans. Do you think I could make 2 mini tarts if I halve the recipe? My neighbor might have 4″ mini pie pans and if she does, I should be able to do 2 with half the recipe, so I figure it would transfer to the mini tart pans. Right?! Thanks!
Kristen, I am with you and will make 1/2 recipe using my 6″ x 1 1/2″ deep pan. It should work. It sounds yummy with the caramel.
Well it’s in the oven now. I got two 4″ mini tarts and a tiny little ramekin cup thing out of the dough and filling. I did the two tarts and there wasn’t enough for a third, just enough for the little cup.
How was the ramekin? I’m thinking of going crustless on this one–already had a feed of pumpkin pie and pumpkin ice cream at Thanksgiving.
blah. Just when I think I can get back on the TWD wagon–I really don’t like pumpkin pie. I wonder if sweet potatoes will work?
Sweet potato is a fabulous substitute.
I don’t love pumpkin pie so I’m going to try to do this substitution, thank you!
I love pumpkin pie. My favorite recipe, that I’ve used for years, is full of spices and is dark and tangy. I’ve never found a recipe as good as that one, although I try new ones occasionally. Store-bought ones pale in comparison, both in taste and appearance. My daughter doesn’t like pumpkin pies, but it’s the texture of the squash, not the taste. We’ll see how this one fares.
ooh, I’m with you on the deliciousness of deep and dark spicy pumpkin pies (and I hope you have posted your favorite?) We liked this pie a lot but it doesn’t beat our favorite. Some of my tasters who don’t usually like pumpkin pie loved this one and requested the recipe for Thanksgiving!
The crust is almost done with her first oven-trip. She looks beautiful as is, I’m worried that she will burn once the filling is added.
Has anyone had to cover their crusts on this recipe?
I did have to cover the crust, but I have to say that I’ve converted to the pumpkin pie fan club! This is truly a spectacular recipe. And I finally resisted the urge to over-pulse and over-roll the pie crust dough-the results are so flaky that even the brush of a feather would make her crumble! :~)
mine’s in the oven- i didn’t feel like making pie crust, so i put the filling in ramekins with the streusel on top. can’t wait to taste!
The filling is so good that you really don’t need crust!
My husband hates pumpkin pie, but I love it. I’ll probably make little tarts…some for me…some for friends.
This is the first pumpkin pie I have ever made where the crust actually stayed crisp and flaky! I was so impressed with the flavor and texture too! Yum!
My crust was a little too flaky and broke in places. The pumpkin filling is delicious and all in all, this is a very good pie. I debated it because hubby does not want pies. I can’t eat it alone and I don’t give pie away, like I do cookies and cake.
I will have to make apple tarts or apple crumble, next week,
I was debating this one, I know I’ll be making at least one pumpkin pie for thanksgiving and I really don’t need one right now, but pumpkin pie with whipped cream is one of my hubby’s favorites. So I went mini – very mini – and reminded him there will be plenty of pie in a few weeks.
Well, the flavor is great, but I had a few issues. My caramel separated and got a little lumpy. It tasted fine, so I used it anyways. Once it was mixed into the filling, you couldn’t tell there was an issue.
However, I don’t think I cooked the caramel long enough, since you can’t really taste it in the pie. It tastes different than a regular PP, maybe just a little…IDK…deeper/darker flavor?
I made the caramel cook until it was a medium almost dark amber.
I’ve just started mine (hope i have enought time to bake it before the kids get out of school). This sounds like it’s going to be a rich pumpkin pie. I love pumpkin pie!
Part of me wonders if you could do this in a layered pie? Like layer caramel on the bottom and spoon pumpkin over the top? Do you think it would hold the layers through baking?
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