by Lyndsay Sung of Coco Cake
One of the pies I made turned out so straight-outta-scrumptious-town that I had to share it with you, dear Poppytalk readers. Yes, that's the maple pumpkin pie with a salty sweet spicy gingersnap buttery cookie crust. While not entirely a crazy take on the creamy classic pie, it has real maple syrup, fresh ground black peppercorn and lots of ginger and cinnamon. Also, there are no eggs in this pie - I used sweetened condensed milk to help make it thick and rich. It seemed to work! I don't like my desserts crazy-sweet so you may feel the need to add more brown sugar or sweetened condensed milk to your filling - try it with a spoon before filling your pie crust and baking it off, k?
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I went super crazy this past weekend and made four pies for a get-together of four people - myself, my husband and two good pals. PIE O'CLOCK! We had all been dreaming and drooling about pies, and truly after days of cake-making , making pies was like a cool breeze on a hot day. I turned up the classical tunes and mellowed out, rolled out some doughs and had a lovely Fall (gut-busting... yes) dinner! You can read about Pie O'Clock Mini Party here.
One of the pies I made turned out so straight-outta-scrumptious-town that I had to share it with you, dear Poppytalk readers. Yes, that's the maple pumpkin pie with a salty sweet spicy gingersnap buttery cookie crust. While not entirely a crazy take on the creamy classic pie, it has real maple syrup, fresh ground black peppercorn and lots of ginger and cinnamon. Also, there are no eggs in this pie - I used sweetened condensed milk to help make it thick and rich. It seemed to work! I don't like my desserts crazy-sweet so you may feel the need to add more brown sugar or sweetened condensed milk to your filling - try it with a spoon before filling your pie crust and baking it off, k?
