Memorable creamy pumpkin pie from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

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Accompaniments: Sour cream topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on August 11, 2019

    My American daughter-in-law said it was impossible to make a great pumpkin pie in Australia. Well she had to eat her words .. and the pie. As we can't easily get canned pumpkin puree down under I did a blend of this and another pumpkin pie recipe (https://www.gourmettraveller.com.au/recipes/chefs-recipes/pumpkin-pie-8120). I subbed 450g roasted butternut pumpkin and a can of Nestle's caramel top & fill for the puree & condensed milk; halved Shirley's sugar quantity. Otherwise her recipe, deleting the warming and standing of the puree. I just blitzed all filling ingredients in the food processor. For finishing touch I topped with plain sour cream adding some crushed pepita brittle and brittle shards from AGT recipe.. absolutely delish. Serves 16! And that's with daughter-in-law & kids coming back for seconds. Grandkid said best pumpkin pie since he revisited his homeland 8 years ago!

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