A short post to wish everyone a HAPPY HALLOWEEN!!!
For a Halloween celebration at work I made the Great Pumpkin Pie from the Pie & Pastry Bible. I am not a big pumpkin fan but I had a lot of leftover pumpkin puree from making a Pumpkin Cheesecake a few weeks ago. Not wanting the puree to go to waste, I froze them, hoping I can use them again.
The pie turned out pretty good. It uses a butter crust and not the cream cheese pie crust that I love so much. I much prefer the taste of the cream cheese crust though. What's different about this pie is that it calls for processing gingersnap and pecans and putting it at the bottom of the crust.
As for the taste, I'm eating my piece and it is not bad. I can't get more excited than that, pumpkin is just not a flavor I like :).
What a lovely pie. As always, I love the leaf cutouts! Too bad pumpkin isn't your flavor of choice. I can't get enough of that stuff :o)
ReplyDeletebeautiful pie! i love the cookie crumbs at the bottom of the crust, but have added all the spices back in and like this pie better that way.
ReplyDeleteJen - you're photography is just stunning! I'm finding you're site for the first time and it's great eye candy :)
ReplyDeleteHave you done any posts on food photography tips and what camera & equipment you use? I'd love to know you're tricks of the trade.