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 pies. I only have 1 more cup of pumpkin puree - should I add it to the remaining mix? Should I add anything else? I also have another pumpkin that I could roast tomorrow and add if I have to. What should I do to save the rest of the mix?
- 2 your favorite pie crust
- 6 cups pumpkin puree, from a real pumpkin (see below)
- 2 cups sugar
- 3 teaspoons cinnamon
- 2 teaspoons clove
- 2 teaspoons allspice
- 1 teaspoon ground ginger
- 1 teaspoon mace or 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 teaspoon salt (optional)
- 8 large eggs
- 4 1/2 cups heavy cream or 4 1/2 cups evaporated milk
Roast the pumpkin and puree its flesh. Whip pumpkin with all other ingredients for about 3 minutes. Pour mixture into pie crust and bake at 425 ° F for 15 minutes. Turn oven 350 & and bake for 40 to 60 minutes until knife or toothpick comes out clean. Store in refrigerator.