For a first time using fresh pumpkin, this turned out very well. I did double the spices and even added a teaspoon of all spice, but I still think it needs more spice. I was concerned because it was very runny, almost like liquid, so I added a teaspoon of corn starch like others recommended. Texture was perfect.
I also used a large pumpkin, not one of the little cooking ones and turned out fine (though I have a lot of pumpkin leftover.) I boiled it on the stove, maybe next time I'll try in the oven to see if it helps with the runny-ness. Also, good to note that I should have peeled it before cutting into chunks because peeling the little chunks after boiling was kind of a pain.
I didn't use the crust recipe here, I used a different one, but any general crust recipe should work the same, just personal preference. :)
*Update May 2015-I made this recipe again, but I didn't have any evaporated milk, I just had sweetened condensed milk, so I was brave and tried it and just cut out the brown sugar completely. It was still very good, no need for the sugar.
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For a first time using fresh pumpkin, this turned out very well. I did double the spices and...