Wednesday, November 21, 2007

A New Twist on Pumpkin Pie

I frequently try to consider ways to tweak existing recipes, even those with which I have had good results. I guess it's just my desire to break out of the mold and try something a little different. For this reason, I was pleased to stumble upon this web page, on which a cook shares how she broke out of the standard recipe for pumpkin pie.

She used pumpkin cut from an actual sugar pumpkin (as opposed to "solid pack pumpkin" from a can). And then she searched for a substitute for the can of evaporated milk that is a regular item on the ingredient list. More on how it turned out right here.

1 comment:

C(h)ristine said...

glad you enjoyed the new twist on the libby's recipe! i couldn't help but think there HAD to be a way to make the whole thing truly from scratch.