Here's how to make pumpkin pie spice at home.
⅛ teaspoon ground cayenneDon’t let this pie’s classic good looks fool you. Its flavor is dialed up, thanks to a Genius step: caramelizing the pumpkin puree.“Because the pie crust is on the top rather than the bottom,” author Erin McDowell writes, “there’s no fear of soggy bottoms, and no need to par-bake.” Yahoo!Aka, pumpkin pie, without a crust. If the thought of making flaky pastry gives you goosebumps, this one’s for you—just don’t skimp on the whipped cream on top.
The secret to the top of your pumpkin pie never, ever cracking, even if leave it in the oven too long? Mix some flour into the filling.A cold, creamy take on pumpkin pie. This version has a gingery graham cracker crust, filled with spiced pumpkin pastry cream, and topped with a tangy sour-cream whipped cream.I’ll be the one to say it: Pumpkin pie spice’s name is holding it back. This blend is good for a heck of a lot more than pumpkin pie, so don’t let that jar go to waste.
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