I was recently gifted with the pie and pastry bible. So good! I made my first apple pie, and it was wonderful. Now I am charged with making spectacular pumpkin pies for Thanksgiving. I usually do the pies, and use the recipe on the can of pumpkin, or some slight variation. This year I want to make Great Pumpkin Pie, but there is a hitch. I have a freezer full of homegrown walnuts that I would love to use instead of the pecans in the crust.
Normally I like to make a recipe “as written” before fiddling with it, but I just don’t like pecans! I also don’t have any and buying a bag just for this pie, when I know I will never use the rest, just seems wasteful. My concern is the difference in taste and acidity between walnuts and pecans. Will this be too significant a change? I don’t want to ruin my first attempt at this pie. My other option is to leave out the nut component altogether, and just use extra ginger snaps.
Please let me know your expert thoughts. Thanks, everyone!!