Guest Post by Tina Hsu
Not one for baking or eating pumpkin pie, Tina created this recipe for her husband. After carefully researching existing recipes, including the one printed right on the pumpkin can, she came up with an easy-to-make version that combines a graham cracker crust, a nicely balanced bite from traditional fall spices and a sugary crunch from candied nuts. This very special recipe was a Washington Post winner in a 2008 pie contest! Read the full article here.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 10 minute(s)
Number of servings (yield): 8
Thanks, Alicia! Oh, and you are so much healthier than I am — when I make this pie, the entire top is covered in pecans and smothered with the brown sugar-butter mixture (which is why I have to put the pan under it, because carmelized sugar inevitably dribbles off the pie). Your picture shows a lot more restraint.
Your weekly newsletter is just so wonderful that I look forward to receiving it, and this is a first for me since I cannot say that about any other newsletter or weekly email I get or have gotten in the past. The pictures are mouthwateringly beautiful, and your writing is just so down to earth that I immediately liked you! I am really glad that someone shared this with me and I have been sharing it with my friends and family. Thank you for sharing yourself and your recipes with us.
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