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...
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...
