Here is the recipe for a "from scratch" pie I am using... 1. Bake a mini-basketball size pumpkin in oven until done. -OK, did that 2. Then add 1 can of evaporated milk (not sweetened condensed), 3/4 cup sugar, 2 eggs, 1/2 tsp. salt, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves and little grating of nutmeg. Mix well. If you dont have all of those spices on hand you can substitute with 1 1/2 tsp pumpkin pie spice.- OK, did that. My problem is that it appears WAY TOO RUNNY! I grabbed a can of manufactured pumpkin in a can and read its ingredients and it uses condensed milk... So, how can I thicken it up?? Should I use a little flour, corn starch? It's really runny and not at all like the consistency of a pie (pre-cooked) from pumpkin in a can. Help!??! It smells soooo yummy-- I hate to have it wasted!! And I can't imagine how it's possibly going to cook to a pumpkin pie consistency...
Make sure that when you use fresh pumpkin and not canned that you put the recipe through a blender or food processor to make it nice and smooth and it will thicken up in the oven, it cooks like a custard. It will be done when you can put a knife in and it comes out clean.
A recent thread by Miss Prissy, baker extraordinaire... https://www.backyardchickens.com/forum/viewtopic.php?id=257128 Gool luck! I adore pumpkin pie.
Quote:Her pie recipe is the recipe I am using!! LOL! I made my pie crust, blended the ingredients per chickenvirgin and I now have 24 minutes left in the oven, and it's thickening up quite well, looks real good, and smells wonderful!! I can't wait!! Thanks so much!!!
