Wednesday, November 23

Pumpkin Pie with a ginger biscuit crust



18 comments:

  1. Looks delicious Sue. I bought a packet of gingernuts yesterday to make a tart crust with. Down to my last squash now though.

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    1. All the recipes say to add sugar to the crumb crust, CJ which is something the I have never done when making a cheesecake so I left it out. I see no point of adding unnecessary sugar. Do you add it?

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  2. Looks ever so good, but are you sure it isn't a scone? {as in 's gone ~~~ groan, Queen of Bad Puns strikes again}

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    1. Pumpkin scones now there's an idea, Deborah :-)

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  3. Ha-I loved the bottom photo----and I'm glad you remembered a before!

    And thank you again for your help with my camera question.
    Have a wonderful week

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    1. The before was just out of the oven and it needed to cool, hence the photo, Sue

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    1. Maybe if I make another, Adam but you will need to be quick:-)

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  5. So good that you blinked and it was gone!

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    1. We were restrained, Caro and didn't finish it in one go.

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  6. Oh I say......nothing left for me?xxxx

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    1. Sorry Dina Martyn was hungry :-)

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  7. The pie look so tasty! Recipe? ;)

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    1. It wasn't really a set recipe, Malar. The biscuit crust is just finely crumbed ginger biscuits mixed with melted butter. The crumb mixture was pressed into a baking tin to make a tart case shape and then placed in the freezer for at least 15 minutes ours was in until the filling cooled. The filling was taken from this recipe . Then once the filling was cold the case was filled and was placed in the oven for to bake for 30 minutes. Hope you can follow this.

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  8. YUM! Pumpkin pie is a favourite at Thanksgiving and Christmas...only 4 more weeks :)

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    1. I must be one of only three people I know that diesn;t look forward to Christmas. :-(

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