I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...
Which is the best way to cook a sugar pumpkin for pumpkin puree? I've read that you can either steam or bake it, but which way yields the best taste and texture for a pie or other pumpkin treats?
Possible Duplicate: How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to ...
In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to ...
My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, ...
When I'm making a pumpkin pie, does it matter what sort of pumpkin I use? Are the specific varieties that are more suited to pies or can I just use any pumpkin?