OH NO the pie recipe calls for a "pastry" shell, I got a graham cracker crust shell for pumpkin pie, will it!


Question: still work????


Answers: still work????

Yes, it works, I've done it before and it tasted very good.....it is not overly sweet.....I think next time I try to make a pumpkin pie.....I will once again use a graham cracker crust... it has more flavor than a pie shell pie, at least it does to me.
Try it, I think you'll like it as much as I did.
Yum! Yum !

It will be an interesting taste but it will still work

Yeah, it shoudl be fine. I'll bet it'll taste good!

It won't be a flaky crust and it might be sweeter, but I wouldn't worry about it.

It won't work at all.

Yes,it will work.

because it is a store bought (factory pressure pressed) - it should work fine. If it was home made you might have had some issues with the liquid filling absorbing into the crust - i use a graham cracker criust for my pumpkin cheesecakes - and it works fine

if you are worried about the liquid seeping through, you can brush egg wash all over the crust ( inside) then bake for 5 mins so it will seal the crust.

It should be okay,but maybe you can find a recipe for a pumkin cheese pie with cream cheese.That might offset the graham cracker crust and make it more like a pumpkin cheesecake pie.I`ve had pumpkin cheesecake by the way and it is wonderful!Good luck!!

Sounds good.,,you just might be on to a new trend

You didn't mention if you had already made the pie mixture, so I'm posting this no-crust pie recipe for you.

IMPOSSIBLY EASY NO-CRUST PUMPKIN PIE

1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. Original Bisquick? mix
1/2 c. sugar
1 c. evaporated milk
1 tbsp. butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 tsp. vanilla
2 eggs
Whipped topping, if desired

Heat oven to 350 F. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.





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