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I'm planning on making a pumpkin pie this week using the Stella Parks recipe in Bravetart (this one). Instead of using regular condensed milk I was planning on using coconut condensed milk, but other than that I'll be sticking to the recipe. I've only made pumpkin pie once before, but it was a vegan and gluten free recipe and I wasn't impressed. I have high hopes for this recipe though.
Anyone got any tips or advice?
Anyone got any tips or advice?