I resisted baking pumpkin pies for many years because I found them too rich, too squashy or simply not worthy of plate licking. During our years in Canada, where a plethora of pumpkin varieties abounds in the fall, I decided to modify and build upon a basic 4-ingredient pie recipe (found on the back of a can of pureed pumpkin) and combined the result with an interesting crust for the popular winner here.
As the end result has proved excessively good, those keen to know more may contact me through this blog.
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