I doubled this recipe because my pie pan looked bigger than 9 inches, and it was the perfect amount of filling. I switch from white sugar brown sugar instead, added a full tablespoon of vanilla extract, a tablespoon of pumpkin pie spice in place of the other spices, and I omitted the butter. After the potatoes cooked I mix them with the eggs, milk, and other ingredients to finish them off in the blender so the texture had a perfectly smooth consistency instead of trying to use my mixing machine and risk having filling fly everywhere and not getting all the chunks from the potatoes out. The taste was fantastic. I bake it for about 50 minutes on 350°, and the filling set perfectly.
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I doubled this recipe because my pie pan looked bigger than 9 inches, and it was the perfect...