something to pump up the flavor

For the last 8 or 9 years I have preferred a pumpkin pie that has pecans and brown sugar incorporated into the filling or on the top.  I think it's because I love pumpkin pie but needed something to pump up the flavor just a bit more.  Those days are over.

That is because I have found a pumpkin pie with enough impact to stand on its own.  With enough concentrated rich pumpkin flavor, the right amount of sweetness, and a texture that is smooth but not custardy.   It is the perfect pumpkin pie for me. 

In case you want to try it, I am enclosing the filling part of the recipe below.  The only thing different about the crust is you bake it before you put the warm filling in.  Pumpkin pie with a non-soggy bottom.  What could be better?  Nothing.  That's what. 

Thank you to the baking scientists at Cooks Illustrated. 

Comments

[Joan Clarke]

Sounds like Pie Heaven, that's what. Thanks for the recipe.

[Janet Ghio]

Looks yummy! It must be the cold vodka that does it!!

[Leslie J. Moran]

Anything with Vodka in the crust has GOT to be fabulous!

[Violet Cadburry]

Now I get it, it's two shots of Vodka, not tequila, and it goes into the pastry not down the hatch....