Great recipe! I used the full can of evaporated milk, and the consistency was silky and firm, not too puddingy. I also lowered the oven to just above 330F (165C) to prevent the pie cracking, although it was still cooked after 50mins. I think it would've become more 'cakey' if I had cooked longer/at higher temperature.
Because you can't buy canned pumpkin in my neck of the woods, I used the real thing, and being a naturally sweet pumpkin, I cut the sugar down to 2/3 cup - it was just bordering on being too sweet, so bear it in mind if you're using a real pumpkin! Wonderful pie, with a very subtle 'crust'... After all, the best thing about a pumpkin pie is the filling! :)
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Great recipe! I used the full can of evaporated milk, and the consistency was silky and firm,...