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A traditional pumpkin pie filling in an extra-flavorful crust.
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Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
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Get Whoopie Pumpkin Pies Recipe from Food Network
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Get Slow Cooker Beef Paprikash Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.