Comments on: An Alternative Pumpkin Pie

By: Amy

Amy — Mon, 08 Dec 2008 09:05:21 +0000

The best way to eliminate drips it to wrap the bottom of your pan in heavy duty foil.

By: Jason

Jason — Wed, 12 Nov 2008 02:54:00 +0000

Sounds fabulous and a good change of pace.

By: Naomi Devlin

Naomi Devlin — Sat, 08 Nov 2008 22:30:12 +0000

Hey,

Glad you liked the pie. You’re right about the nuts, there’s a fine fine between pleasantly textural and big old lumps of nut, which you have to tread with care.

x x x

By: A ‘Depression Cake’ for Our Recession Aches | Eating Out Loud

A ‘Depression Cake’ for Our Recession Aches | Eating Out Loud — Fri, 31 Oct 2008 02:16:38 +0000

[...] nutmeg, dates, walnuts and other brown things :-) I’ve been on a brown food kick lately as my Pumpkin Pie and Gingersnaps [...]

By: RecipeGirl

RecipeGirl — Wed, 29 Oct 2008 19:38:32 +0000

Mmmm. Nice idea. It certainly looks yummy. I’m beginning to think about what sort of pumpkin pie dessert I’ll do this year for the big day!

By: Aylin

Aylin — Wed, 29 Oct 2008 13:35:44 +0000

Can I have a slice, too?

By: Susan from Food Blogga

Susan from Food Blogga — Wed, 29 Oct 2008 12:41:30 +0000

Oh, I’d take a slice of your alternative pumpkin pie any day. Course I’d be content with the roasted seeds too. :)

By: Q

Tue, 28 Oct 2008 12:43:37 +0000

mmmmmmmm – I may try this as we went with Joelle to her first Pumpkin Patch this past weekend, and of course, we bought a pumpkin! I checked out the recipe and I found I already have most ingredients, except for the nuts! I was eagerly awaiting your next post, and so glad I checked again today! Thanks!

By: Gera

Gera — Tue, 28 Oct 2008 02:51:17 +0000

Hi Allen,

This is an enchanting recipe and no matter the season of the year. You’re in Fall, here in Spring (and very cold indeed) so for me, looks great to try it now!…the roasted pumpkin seeds on top will be a pleasure for the eyes!

By: Manggy

Manggy — Tue, 28 Oct 2008 01:32:29 +0000

Ah, how nice of your brother to invite you to dinner– I’m not sure if my brother would ever do that, even if we have a good relationship, ha ha. What did you use to grind the nuts? I find that one go-through with a coarse sieve and re-grinding the remaining lumps is the easiest way to get it totally fine (without turning it into a nut butter). I love how you’ve kept it simple and healthy. It may not be as rich but it does look delicious. I will be tuning in next time to see what you did to the skin and the stem ;)

My springform is a British brand (Prestige) and I haven’t had a leak so far. It’s a bitch to clean all those little crevices, though!