I used a real (baking? sugar? pie?) pumpkin - baked & scooped it first, then pureed it in the food processor - but other than that, I followed the recipe as written. (Except, oh, I realized I didn't have evaporated milk so I used regular milk). It turned out really tasty, but a little different from regular pumpkin pie. The difference is the crust -- it was more like eating a thin layer (half-inch) of pumpkin pie filling atop a standard oatmeal cookie. Not bad, but different. My husband called it a "pumpkin cobbler." Of note, the filling was really liquidy when I poured it into the crust - much more liquidy than when I make a pie using canned pumpkin. It was basically the consistency of milk. I was really worried about it setting right, but it did fine (I added about 10 minutes to the cook time). I baked it in a 13''x9'' pan and felt the crust depth was fine as written. (My filling seemed to soak into the crust a bit -- which is probably what made it cobbler-like -- there was almost a middle layer of pumpkin-infused oatmealy yumminess.) I will make this recipe again because it satisfies my pumpkin-pie craving and is way easier than making a crust (healthier, too).
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