Search inside this book

No other editions

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Super-Pumpkiny Pumpkin Pie

Page 214

| Course Type: Pies and Tarts

(2 reviews)


Recipe Reviews

27th November 2020


This was terrific and so worth the extra step of cooking the pumpkin filling. This pie was just about perfect - wonderful texture, just sweet enough and perfectly spiced. Only thing I did differently here is to blind bake my crust at a little higher temp. By the way, the crust (Pate Brisee 2) is flakey and easy to handle. I made this is a shallow/regular 9 inch pan and there was about 2 cups left over which I cooked in ramekins.

(edited 1st December 2020) (0) comment (0) useful  

29th October 2011

Zosia from Toronto, ON

Delicious, ethereal, mousse-like filling with pumpkin flavour in the foreground, subtle spicing in the background. If it were up to my family, who prefer my standby recipe which has a creamy custard texture, lots of spices, and barely discernible pumpkin flavour, this pie would rate 4 stars (3 for the filling, 5 for the crust). Everyone did agree that the crispy, flaky pate brisee crust was excellent. The baking instructions ensure that a soggy crust is avoided. The recipe cooking and baking times were accurate.

(0) comment (1) useful  

Login or register to add your own review of this recipe.