Custard and mousse add new spins to pumpkin pie

By Betty Shimabukuro

POSTED: 01:30 a.m. HST, Nov 14, 2012

~~<p>Baking mistakes can yield happy results. The problem is re-creating the mistake, especially if you weren’t there.</p>
<p>This is Donna Yamamoto’s dilemma. She prefers a pumpkin pie that is “not thick, heavy or too spicy … more like custard and creamy.” Her mother-in-law actually came up with the right formula by accident, when she made a mistake with the basic Libby’s Famous Pumpkin Pie recipe (the one that comes on the label of Libby’s canned pumpkin).</p>
~~

Baking mistakes can yield happy results. The problem is re-creating the mistake, especially if you weren’t there.

This is Donna Yamamoto’s dilemma. She prefers a pumpkin pie that is “not thick, heavy or too spicy … more like custard and creamy.” Her mother-in-law actually came up with the right formula by accident, when she made a mistake with the basic Libby’s Famous Pumpkin Pie recipe (the one that comes on the label of Libby’s canned pumpkin). Login for more...