Since I'm the recipe pioneer, I made a half recipe, using two whole eggs and an egg yolk; I'm not sure if that affected the texture and taste, but it probably did make it heavier and flatter. The custard was less than 3/4" tall after baking, which messed up the crust-to-filling ratio. I considered using store-bought almond milk (Almond Breeze), but after looking at its ingredients list, I decided to make the unsweetened almond milk as instructed. However, I'm not sure that the process yielded enough almond milk for the recipe (I remember needing to "fill in" with regular milk). Even though my friend gave it two stars (historically he doesn't like pumpkin pie so I think his taste plays into this), I was leaning toward four stars since I'm a custard/medieval-lover... Hmmm.
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Since I'm the recipe pioneer, I made a half recipe, using two whole eggs and an egg yolk; I'm...