Home Cooking 8

Please Save My Pumpkin Pie

kjhart | Nov 24, 200410:32 AM

Last night I mixed up my pumpkin pie filling and placed it in the fridge (my recipe recommends letting the filling rest overnight without its eggs for the flavors to meld). I've made this recipe a million times, but I'm worried that it may fail this time because the pumpkin I used (canned organic pumpkin that I picked up at Trader Joe's) is much more liquid than my usual (whatever canned pumpkin I happen to grab at the grocery store). I'm afraid that the two eggs in the recipe will not be enough to firm up the extremely soupy filling.

Any thoughts you may have on whether the pie will work as is, or any changes I should make to avert disaster will be much appreciated.

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