Friday, January 25, 2013

Black Bottom Pumpkin Pie

This recipe is from the November 1012 issue of Southern Living. It's a good pie for Thanksiving. It doesn't take up any oven room on the day of and has to be made 10 to 24 hours in advance. The crust is crushed cinnamon graham crackers, pecans, crushed gingersnaps and butter, then coated with melted milk chocolate, then sprinkled with crushed Heath bars. Really good and a dessert in itself. The filling is pumpkin pudding, which is kind of bland and I think I'd add some pumpkin spices to it next time.

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