Stay in Touch
Get sneak previews of special offers & upcoming events delivered to your inbox.
Sign in
‎12-01-2019 06:05 PM - edited ‎12-01-2019 06:06 PM
I, too, use the Libby's recipe, but I add a nut topping, which bakes for 10 minutes.
I've also used that topping on Wegmans, or other store-bought pumpkin pies. 😃
‎12-09-2019 10:26 PM
@rrpell wrote:Cook’s Illustrated. The candied yams and fresh ginger make all the difference. Recipe suggests sticking a thermometer into the middle of the pie to check for doneness and removing at 175 degrees. I always do this and they come out perfect.
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 cup drained candied yams from 15-ounce can
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon table salt
What Temperature do we bake this pie ? Thank you Sounds Amazing
Get sneak previews of special offers & upcoming events delivered to your inbox.
*You're signing up to receive QVC promotional email.
Find recent orders, do a return or exchange, create a Wish List & more.
Privacy StatementGeneral Terms of Use
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995-2024 QVC, Inc. All rights reserved.  | QVC, Q and the Q logo are registered service marks of ER Marks, Inc. 888-345-5788