I’m a day early but here’s my contribution for November Bake Off: Great Pumpkin Pie from PPB. The crust is the butter pie crust, with a layer of gingersnaps and pecans on top. I followed the recipe exactly, no modifications.
I brought this pie to work as I don’t like pumpkin that much. But I had a lot of leftover pumpkin puree from making the pumpkin cheesecake from RHC and don’t want them to go to waste, so I froze them and use it now. I think if you like pumpkin you’ll like this pie .
I made 20% more dough and cut out the leftover with maple leaf cookie cutters. The idea was to attach the cookies to the crust on the side. But absentmindedly I ended up baking them separately. No problem though as I just place them on the pies around the side!