I followed other reviews and cooked the pumpkin, salt and spices on low heat for a few minutes before adding the eggs and condensed milk. Instead of ginger and nutmeg, I used 2 tsp pumpkin pie spice, and I increased the cinnamon to 2 tsp. Prebaked my crust for 5 minutes, added filling and baked at 350 for 35 minutes. Once the edges were set and the middle jiggled slightly, I turned the oven off and let the pie cool with the door held open slightly with a wooden spoon. This prevents the top from cracking and gives the filling a silky texture. Served with homemade pumpkin spice whipped cream. Perfect!
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I followed other reviews and cooked the pumpkin, salt and spices on low heat for a few minutes...