This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I converted her recipe to gluten-free.
It is creamy on the inside, but with a crispy crust, and an intense corn flavor.
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.
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