Quote:
Originally Posted by FarrahWaters
Yes! That's what I say too.
Wow, you and Marsupial are just a couple of pate brisee snobs. Is that what living in France will do to you?
For those that don't like pumpkin pie with crust, you could try this. http://www.rachaelrayshow.com/food/r...mpkin-pudding/ I had to make a last minute dessert to bring to choir on Sunday. I know, it has pudding mix in it, but it turned out pretty good. Everyone said they'd rather eat it than pumpkin pie. It had a lot of cloves in it, so decrease that if you don't like it too spicy. |
I also don't understand why no love for the pate brisee (and I wish I knew how to make accent marks). Last year, my shell was full before I had poured all the pumpkin filling into the crust, so I just poured the excess into a ramekin and baked it like the custard that it is. It was delicious straight-up like that. So you could just bake it without the crust at all--but that doesn't seem right to me.
I also will make a savory pie--leek and gruyere quiche.