Does regular ole pumpkin pie not have enough crust or butter for you? Yes? Read on...
A few years ago I was headed to my friend's house for Thanksgiving dinner. As I went to grab the pumpkin pie out of the tiny little Italian oven, my hands slipped and it dropped to the oven floor. You know how pumpkin pies are supposed to be all satiny-smooth on top? Yeah. The thing was destroyed. I cried a little. (We were late, too, of course.)
I am the opposite of a creative person, especially in the kitchen. If a recipe says to include 1/8 of a teaspoon of something, I will hunt up and down until I find my 1/8 teaspoon measure. Anyway, inspiration randomly struck. I spooned the remnants of the pie into a baking dish, mixing it up more, topped it with more graham cracker crust (from a box, not the pre-formed kind), drizzled some melted butter on top, and baked it for a little longer. And--I'm not going to be humble here--it was one of the best things I've ever tasted.
(And I'm eating some right now, that I made on purpose.)
- Make the pie & bake it until it's almost done.
- Spoon it all including the crust into a baking dish and stir.
- Top it with graham cracker crumbs from a box (or, like me today, crushed-up graham crackers).
- Drizzle a little melted butter on the crumbs.
- Bake for about 20-25 minutes at 350 degrees F.