We finally got around to using the pie pumpkin that was kicking around the fridge for about a month. We don't have a go-to pumpkin pie recipe, so tried a new one this time.
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http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-with-Brown-Sugar-Walnut-Topping-355849
The use of brown sugar and walnuts did lead to a pumpkin pie with a distinct flavor, but we found it a bit too sweet, particularly in the topping. Next time, we should use less sugar in both the filling and topping.
Remade on:
12-27-12using only 3/4 cup sugar for the entire pie
Remade on:
12-27-12using only 3/4 cup sugar for the entire pie
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