Comments on: Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

By: Barbara @ VinoLuciStyle

Barbara @ VinoLuciStyle — Sun, 21 Nov 2010 00:27:08 +0000

Considering the pies I seem to gravitate to, I know I would love this. Add some liquor and I think it just ups the flavor profile substantially. I’ve tried bourbon but not brandy in pumpkin pies but I’m game for something new!

By: abby dodge

abby dodge — Tue, 29 Dec 2009 18:36:21 +0000

With thanks to your posting and review, I made this pie for Christmas eve dinner.. Delicious! For more staying power with the whipped cream, I subbed mascarpone for half of the heavy cream. Thanks for a terrific post and a fab site!
ps..don’t tell my pals at FC that this was my first go-around with this recipe

By: Stephanie

Stephanie — Sun, 22 Nov 2009 23:53:18 +0000

You might have convinced me to try this recipe. If you aren’t a pumpkin pie fan and you liked this, then maybe there is hope for me after all

By: Gale Reeves

Gale Reeves — Sat, 21 Nov 2009 02:21:33 +0000

I really enjoy your review of magazine recipes. And pumpkin pie is one of my all time favorites. Thanks for the time you commit to write this blog.

By: Cynthia

Cynthia — Fri, 20 Nov 2009 22:03:27 +0000

I just found you on Tastespotting. What a great blog concept! I get tons of magazines and sometimes make the cover recipes, but not all the time. Will be checking in from time to time. thanks for sharing!