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Pumpkin Pie

post #1 of 3
11/22/06 at 10:54am
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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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post #2 of 3
11/22/06 at 1:54pm
Just about to take a pumpkin cheesecake out of the oven, from a recipe in a 1982 Sunset magazine cookbook. Smells great.

Two cream cheeses, one cup canned pumpkin, and usual spices, all poured on top of a baked crust of butter and ground-up ginger snaps. It will be topped with a sweetend-sour cream frosting. I'm hoping it will be the star of the family get-together at my cousin's tomorrow.

Happy Thanksgiving, :roll:

Mike
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post #3 of 3
11/22/06 at 2:03pm
As you can learn from my "Chocolate Truffle Pie" thread in this forum, if you go from a 9" to an 11" you need to increase the ingredients by 25%- or decrease if you're going the other way. I'll bet your chocolate cookie crumb crust will be yummy.

My mom always baked the leftover pie filling in a little ramekin- no bain marie or anything, just the heavy ceramic ramekin on the oven rack. We kids fought over those. You could try the mini-pies in the muffin tins; why not? I'd guess something like 15 minutes would do the trick, but keep an eye on them.
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