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Reviewed Pumpkin Pie
Sep 24, 2011 on FoodNetwork.com
“This recipe is wonderful, so wonderful that I make it only once a year. I did change a few things in this recipe.
First, I use fresh pumpkin instead of canned pumpkin, I mean come on a can? Seriously? I slice the pumpkin up like you would a honey dew or a musk melon than put it in the oven at 350 degrees in a watery bath....”