src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUhF40OshoHFuNEkINxUKlaxBLZGrT67mfyepLWxuFfEvNmtBPWsYWAEJ6QXmklDtGvPcgUzv3yU2ARSQ0apt1pvl6YFNxna0c6roaqa4e0Ru8pQGbzPeYeQUKWRKI2CbHVt6pptxONw/s1600/Pumpkin+Pie+with+Gingersnap+Crust.jpg">
When I told my mom yesterday I was making pumpkin pie she was so skeptical about it. She was so shure she wasn't going to like the taste of it (specially the filling, although she likes pumpkin in other dishes). I told her she didn't have to eat, but after she tried it, she couldn't stop (she absolutely loved it).
Well, I made mine actually with butternut squash (a really orange fleshed one)and a cereal and pumpkin seed based crust (the seeds are imported cause we don't have pumpkin) because we don't have pumpkin nor ginger snap cookies here in Vzla. Excellent recipe, a definite must. And tastes even better with the salted caramel sauce.
Recipe >> Pumpkin Pie with Gingersnap Crust @ Closet Cooking
When I told my mom yesterday I was making pumpkin pie she was so skeptical about it. She was so shure she wasn't going to like the taste of it (specially the filling, although she likes pumpkin in other dishes). I told her she didn't have to eat, but after she tried it, she couldn't stop (she absolutely loved it).
Well, I made mine actually with butternut squash (a really orange fleshed one)and a cereal and pumpkin seed based crust (the seeds are imported cause we don't have pumpkin) because we don't have pumpkin nor ginger snap cookies here in Vzla. Excellent recipe, a definite must. And tastes even better with the salted caramel sauce.
Recipe >> Pumpkin Pie with Gingersnap Crust @ Closet Cooking
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