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Showing 1-3 of 3
on November 26, 2011
I made this crust with pumpkin pie for Thanksgiving dinner. My family raved about it! I altered the recipe slightly in the following ways: I used didn't toast the pecans to save time. I used 10 Biscoff cookies instead of graham crackers, which ends up being 2/3 cup of crumbs. I used salted butter because I didn't have any unsalted butter on hand. I omitted the nutmeg since the Biscoff cookies have enough flavor to them. And I used just 2 tablespoons of butter.
Here's my method: I added whole pecans and whole Biscoff cookies to my Vita-Mix, then added the spices. This saved so much time! Then I transferred the mixture to a bowl and incorporated the butter and vanilla. Once in the oven the crust browned very quickly so using untoasted pecans seemed to work out. When I actually baked my pumpkin pie, the crust almost burned! I had to cover the whole pie with aluminum foil to protect it. Next time, I plan to bake the crust for a little less time prevent this from happening again.
Fortunately, my pie ended up being just a tad too brown, but not at all burned. It was a wonderful twist on regular pumpkin pie. The crust is very rich and I may add even less butter next time. Thank you for the recipe SaraBeth!
on December 29, 2009
on November 28, 2009
Delicious variation on a graham cracker crust! I used Splenda Brown Sugar Blend for the brown sugar and granulated sugar. Filled the crust with Libby's Sensibly Delicious Pumpkin Pie. The spices were just right.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (258 g)
Servings Per Recipe: 1