Years ago, in Chicago, I used to order a dense pumpkin pie from a small gourmet shop (not at all 'custardy' or Brulee-like); I've lost the information and the shop has since closed, but would like to recreate the recipe as close as possible to what I remember... the pie was 'thicker' than traditional custard pies, but not at all a cheesecake. It was baked in a spring-form pan, so the sides were tall... not angled sides as would be produced in a traditional pie dish. The crust was light and flaky (not a Graham or Ginger Snap crust). Can anyone help? I'm hoping to bake a 'test pie' before Thanksgiving. Thank you.
2006-11-12
16:07:07
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1 answers
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asked by
Jonathon W
1
in
Cooking & Recipes