I made this today and it is SO good. I did make changes based on others reviews. I know people don't like when someone changes things, but that's one reason I make sure to read the reviews! Sometimes the changes/advice make all the difference. 1) I heated up my pumpkin, and spices (I used 1 teasp of cinnamon and 1 teasp of pumpkin pie spice)and sugar on the stove (Let cool before adding eggs & milk). I used 1/4 cup of brown sugar and the rest of it regular sugar, but I doubt it makes any difference. 2) I brushed egg white on the bottom of my crust to keep it from getting soggy (I used a pillsbury dough crust that you just unroll) 3) I did NOT use the whole can of evap. milk. I only used 1 cup of evap. milk and it was perfect. I also added a capful of vanilla. After I reduced the temp to 350 I only had to cook it for 50 min. I turned off the oven and left the pie in the oven.
TIP: I thought I would put my foil around crust before I put the pie in the oven, I would rather put the foil on a cool pie plate than a hot one. But this is not a good idea. My foil just pushed down the pretty crust pattern I formed. It's worth it to let the crust bake and firm up before you put on the foil. My whole house smelled so wonderful while this was baking. I topped it with cinnamon whipped cream. I don't even like pumpkin pie, but this is just so so so good. Serve warm. Enjoy! Oh, I think chopped pecans would be good in this, maybe lay them on the crust before pouring in the filling.?
Was this review helpful?
0 users found this review helpful
I made this today and it is SO good. I did make changes based on others reviews. I know people...