I cooked my first pumpkin pie last night. The recipe called for 15 oz of pumpkin puree & a 9-inch pie tart pan. I had an 11-inch tart pan and a 29 oz can of puree. Instead of doubling recipe I did one and a half of ingredients. (called for 1 cup of heavy cream, so I used 1.5 cups, plus another 1/2 of all other ingredients; I also made a chocolate cookie crumb crust instead of the graham cracker crust). Will the pie be too heavy now? I also have a little extra filling. Thought of making some more graham cracker crust and baking in a muffin pan. Any suggestions?
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11/22/06 at 10:54am