Hey humans! So you know how last year, I made a pumpkin pie with a no-bake filling in a cookie crust? Well, I tweaked the recipe a bit, added more sugar (because it wasn’t sweet enough), reduced the cloves (because it was too clove-y), and overall tweaked the recipes. And I also discovered that they do sell butter-flavored shortening in tub form, although you might have to check larger safeways, possibly maybe even Whole Foods. And butter-flavored shortening prolly made a big difference this time.
And I like what I got (and so did my Thanksgiving cohorts), so I figured I’d share the recipe with you this time.
