This is a rather plain view of the pie. It looks so much better when it's cut into slices. You'd be able to see the layer of crushed walnuts between the crust and the filling that gives the pie a lot more texture and flavor. AND as a bonus, this pie is incredibly resistant to being dropped upside-down! (Not that I would know personally, of course...)
From Edacious Eatings |
Roy and I made the pie using a 9-inch pie pan, and we ended up having a lot of batter left over, so we ended up making pumpkin muffins by adding about 1/2 cup of flour and tiny pinches of baking soda and powder to the batter, and baking at 350ÂșC.
From Edacious Eatings |
And the best thing about those muffins was that we could eat those right away!