5 STARS FOR EASE OF PREPARATION It was made and out my door by 12:30 all while I was watching 5 kids under 5, making 3 loaves of bread and cleaning the house. Seriously it was that easy.
The critics gave the pie a 4.5 stars for taste. They said that they preferred regular pumpkin pie but it still tasted great. ALSO the Pecans were also preferred far and away above the walnuts. As for the ginger snaps they said you couldn’t really tell any difference. I personally thought that it tasted just as nasty as every other pumpkin pie I’ve ever eaten :). But I REALLY liked the crunchy pecan topping and would use it again on something else. The only thing I didn’t like about this recipe was the random amount of pumpkin. I wish it would have been an entire can but it’s such a little thing that it wouldn’t stop me from making it again especially if I needed a quick pumpkin pie.
When you are done mixing all the fruit in the orange juice and spices and then putting the fruit filling in the crust there is a lot of juice let over. So I was thinking that if you didn’t have apricot jam on hand you could just thicken the leftover liquid by heating it up in a sauce pan and then drizzle that over the top.
I would make this again. I made a tiny little one for our family and my kids gobbled it up in a second it was a big hit. My kids said that they would give it 5 stars for taste and I give it a 4.5 stars for ease of preparation. I’ll post any other feedback I get as so as I get it.
So this recipe calls for cardamom. I didn’t have any so I called around to my friends to see if any of them had any they didn’t so I went to the store to get some because I want to try the original recipes as they are written. I after much searching found the cardamom and it was $13.69 for a tiny little bit of it so I have to say that I wasn’t 100% true to this recipe it is missing the 1/4 tsp of cardamon… sorry