Okay, this is going to sound REALLY lame, and I apologise in advance, but to all of you that make pumpkin pies - do you use real pumpkin as in scooped out from the large orange gourd or tinned??
When I was living in Canada, I must admit to using E D Smith's tinned pumpkin pie filling, which was really tasty (hey, at least I tried; I could've bought one!). Now I'm in Scotland, cannot find tinned pumpkin anywhere so if I want pumpkin pie for Thanksgiving (and for me, that's Oct 8th) I'm going to have to do it from scratch.
Anybody got any tried and tested methods......please???!!!umpkin:
The kids say it isn't Thanksgiving without a pumpkin pie, a chess pie and a pecan pie so every year these three pies have to be made for our dinner as well as some other desserts.
I was just looking at a pumpkin pie recipe with a gingersnap cookie crust, it looks good. I think I may try one that way since I usually make 2 and if I like it, next time I may make both that way
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