This weekend it began to feel like Fall in Florida. Up until now, it was still a consistent high 80’s – 90’s. But Friday morning started off chilly and it has been long-sleeves weather ever since. It is definitely a nice change! And what better way to make it feel extra Fall-ish than to make a Pumpkin Pie. Debbie of Everyday Blessings of the Five Dee’s couldn’t have timed her selection of Sweet Melissa’s Ginger Custard Pumpkin Pie recipe any better! Thanks for picking it, Debbie!
I made the full amount of Ginger Custard Pumpkin filling, but cheated a bit and used a store-bought Graham Cracker Crust (gasp!). There was a bit of left over filling after the Graham Cracker crust was filled up, so I poured the remaining filling into two ramekins. This was perfect because we got to sample the filling before bringing the pie to dinner tonight! The filling was absolutely delicious. Much moister and creamier than other Pumpkin pies I’ve had in the past. And what a nice touch with the Ginger flavor! I can’t wait to try it with the Graham crust and some whipped cream!
I plan on serving the pie with some homemade Whipped Cream – either Caramel Whipped Cream or Cinnamon Whipped Cream… not sure yet. What do you think?
Ps – I haven’t posted in a little while because I just got married! Some more pictures to come soon. 🙂
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