My daughter and I made a trek to a farm last week to get apples, and a pie pumpkin made its way home with us as well (also: 1/2 bushel of butternut & acorn squashes, and a gallon of apple cider). The pumpkin, being a PIE pumpkin, was much desired. And I knew I'd just better make that pie, and quickly, or I'd be hearing about it till I did!
I used Libby's recipe, works like a charm every time.
I had some extra pie crust, so I gave it to my daughter and she formed it into a little tart pan. Then the mini pie baked along with the pie, for about 20 minutes. My daughter was super delighted to eat it after lunch!
Oh? Here's a little tidbit about my family: pumpkin pie without whipped cream isn't as good as pumpkin pie with whipped cream. We didn't have whipped cream so there was some disappointment over that. But the pie was good! Next time we have pumpkin pie I'll make sure to have whipping cream on hand.
1 comment:
That's cute! Love pumpkin in any form other than pumpkin pie. Go figure!
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