Making a dairy-free pumpkin pie, best to do same day or make tonight?
Just a basic recipe: sugar, spices, pumpkin, canola oil, eggs, and almond milk in a graham cracker crust. There will only be two people eating it, so I want it to last as long as possible, but want an easier to do list tomorrow, does it matter when I bake it? Thank you and have a happy Thanksgiving!
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That said, I've never made one using a graham cracker crust. If the crust is not baked a bit beforehand, to harden it up a bit to prevent sogginess, I might just mix the custard for the pie and pour it in and bake it tomorrow. This is especially true because you're using almond milk and not cream - which could result in not quite as firm a custard (but again, I haven't tried the recipe, so I don't know for sure.)
Let us know what you do, and how it turns out. Have a nice Thanksgiving! ;o)