A traditional pumpkin pie recipe with kicked up flavor. It is similar to the recipe on the Libby's Pumpkin can, with the addition of extra spices, some brown sugar, and vanilla extract to make it extra flavorful.
This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I made her recipe to be gluten-free.
It is creamy on the inside, crusty on the outside, with an intense, elegant corn flavor.
Displaying up to 20 pages of results. To see all results, sign in or register.