This one took about 4 hours. The crust dough was a lot easier to handle than in the other pie recipes in this cookbook, for some reason. As you can see, I burnt it a little, but it still tasted just fine.
In the recipe it says to use “sugar pumpkins,” I assume this is the same as sugar pie pumpkins, which I easily found in the store with it being fall. The only ingredient I had trouble finding was the toasted pecans, so I just toasted some myself.
Like some of the other pie recipes, this required a “blind bake” so make sure to have some dried beans or rice handy.
It came out absolutely delicious!
by terykishot