Wednesday, November 7, 2012
This Pumpkin Chiffon Pie Recipe from TheKitchn is just so damn complicated. Light and puffy pumpkin filling in a Nilla wafer crust. The vanilla punch from the Nilla wafers is nice, but next time I'd probably use a graham cracker crust, less sweet. Oh. And the pre-mixture of gelatin and liquor kept solidifying. It's best to keep it in a plastic bag submerged in warm water until you need it.
I don't really think I'll be making this again, unless I'm in the mood for something overly-complicated.