I was expecting this to be more of a chiffon-type texture b/c of the word "Creamy" in the title, but it seemed more like standard pumpkin pie. I didn't have the time to roast my own pumpkins, but this turned out well with canned. People are writing about making two pies out of it-- the 4 cups of pumpkin (or 2 cans) will fill one DEEP DISH pie crust, or presumably two regular (shallow) pie crusts. Good classic pumpkin pie!
UPDATE: I used a fresh pumpkin this time (a "pie pumpkin" from the grocery store). I cut it in half, and roasted it cut-side down on a baking sheet for about 30 min at 400. The skin peeled right off! It made about 3 c. pumpkin, so I used 1 c. canned. It was better than canned pie! I had to mash the pumpkin with a spatula through a colander, though, to get out any stringy lumps, but it was worth the effort.
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I was expecting this to be more of a chiffon-type texture b/c of the word "Creamy" in the...