October 09, 2016
This recipe, from 2013, is one of my first attempts at modifying an existing recipe to include honey instead of sugar. I found it on the printed pages of the Ottawa Citizen, but turns out it originates from Bon Appetit magazine. I made a few other modifications – we usually use squash for our pumpkin pie – yes, squash makes the best pumpkin pie! I also didn't use crystallized ginger as in the original recipe, but maybe I'll try that next time.
Makes: Two 9-inch (23-cm) pies (about 8 servings)
Serve with dollops of whipped cream to taste. You can make this recipe with or without the topping. I've done it both ways and everyone loves it as the final touch to a Thanksgiving dinner!
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