Wow, when something like this pops up on my daily feed, I just have to share, this mile high pumpkinsnap pie looks delightful, I can’t wait to give it a try!
Confident, mature, beautiful and flashy. This pie has definitely got some attitude. And some altitude too.
Earlier I shared a recipe for Rustic Apple-Pumpkin pie which I really, really loved. That pie is comforting and a little more humble and unassuming. Not like this one. This pie is J-Lo all the way.
Rich, dense, not-too-sugared-up custard is a rare treat. Have I told you how much I love home-made puddings and custards? Tuck it into a pie between a crispy, spicy, gingersnap crust and a fluffy crown of meringue and it’s a showstopping dessert.
This recipe is inspired by the Mile-High Pumpkin Pie recipe from Jeff Crump and Bettina Schormann’s lovely Earth to Table cookbook. Their version is for a no-bake style of pie using gelatin.
Their reason for choosing the no-bake gelatin route is that they don’t like the way baked custard pie fillings tend to cook down…
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