Suzanne R.

November 21, 2017 at 10:32am

Thanks, PJ - always good to have the reminders, no matter how many pumpkin pies one has baked! Another way to be sure to have an extra-tasty pie: make the filling 24 hours before baking and refrigerate - something I learned from a past KAF posting - this step allows the spices to develop. And use the pie crust scraps to make some cinnamon & sugar-dusted decorative "cookies" - if the pie cracks, lay those cookies over the crack just so, and guests will think the pie is perfect. Happy Thanksgiving!
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