this is a pie that's meant to be thick and creamy. i've made this pie many different ways but i find that the pie comes out thicker and firmer when i use freshly baked pumpkin because the texture of the pumpkin is drier. it also taste so much better than when i use canned pumpkin. but using canned pumpkin or not, i omit the milk because the pie doesn't set. the bake time is definitely longer than the time posted in this recipe, i can't remember how long because i usually just check the firmness of the custard, maybe about an hour. this is the only pumpkin pie recipe i use and my family loves it
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this is a pie that's meant to be thick and creamy. i've made this pie many different ways but...