This pumpkin pie recipe was pretty good, but I don’t see myself making it my go-to. The filling’s a little jelly-like and it just doesn’t have that traditional pumpkin pie taste that I was looking for. But it’s an interesting recipe, given the addition of canned yams, etc. I’m just going to link rather than reprint, as I followed the recipe exactly* and it’s long. Pictured at right (as you can see, pretty crust is not my strong point).
*Ok, I accidentally put too much salt in the crust. Meaning my crust was salty. Sue me.