Many years ago, my Aunt Jane, then a teenager, was tasked with preparing the grand finale of the family Thanksgiving meal: the pumpkin pie. She followed the classic Libby’s pumpkin pie recipe, the one from the side of the can, but made a small mistake, accidentally substituting sweetened condensed milk for the evaporated milk called for in the recipe.
Well the pie turned out so creamy and indulgent that the mistake stuck, and since then, Thanksgiving dinner is not complete without her pumpkin pie, still made the “wrong way,” each and every year.
Ingredients
- Gingersnap Crust
- 12 oz (approx. 45-50) gingersnap cookies¹
- 2 Tbsp light brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ...........
- ...................
recipe here : Fork Knife Swoon
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