Pimped-out pumkin pie: why you don’t mess with a classic

I thought that trying this recipe from Food Network Magazine would help me use up a tiny bottle of Amaretto di Soronno that’s been sitting in the cupboard for years.

But for the crust, I had trouble finding amaretto cookies that didn’t cost over $20. So I ended up copping out with a store-bought crust.

The almond brittle is a nice touch and was simple enough to make. It definitely adds crunch to a mushy pie. But the heart of the pie, the filling, didn’t thrill me. Maybe it was a mistake to use canned pumpkin over pumpkin pie filling. It tasted like amaretto-infused pumpkin that’s just a bit too pumpkin-y. I missed the traditional blend of pumpkin pie spices, too. (This recipe just calls for nutmeg.)

Moral of the story? Don’t make your own pumpkin pie for the holidays when you can get a great 12″ one from Costco for $6.


1 Response to “Pimped-out pumkin pie: why you don’t mess with a classic”

  1. 1 Anna
    November 15, 2010 at 8:38 pm

    I have an awesome recipe for pumpkin pie with a pecan streudal topping. Waaaaaay better than costco and super easy to make if you want to try it. I use Marie Calender’s frozen pie crust and everyone who tastes it says it is the best they’ve ever had.

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