Monday, September 23, 2013
Pie pumpkins recently started making their seasonal appearance at the farmer's market, I had some cream to use up, and my kids took a nap, so I made this pie. It is creamy and caloric, perfect for a nursing mommy. I used my fancy red pie dish for this, which I think I will continue to do. I want to say it's 10.5", and the pumpkin filling all fits in it. Usually when I make this pie in another 10" dish, I have some filling leftover. The larger pie does take a few extra minutes to bake though. I had this one in for 50 min at 350F. For the recipe, refer to this post.
Current Pie Tally: 122