What can you do to make pumpkin pie recipe thicker?!
Answers: I baked a pumpkin pie using the recipe on the box, but it was too runny! It did not solidify in the time that the recipe said that it would. I would rather a thicker recipe.
When I am using the canned pumpkin puree, I generally have to add less milk -- The recipe calls for a can (12oz) of evaporated milk. I usually only use 2/3 of the milk. Otherwise it is WAY too runny.
Do the recipe from the can pumpkin, you will have better success.
Just don't put as much evaporated milk in it that the recipe calls for. That should help. Good luck
I had the same problem only I did not take my recipe from a box, it was my grandmother's recipe. I have no idea what I did wrong....but it took longer to bake that pie than it originally called for...
It might be the type of pumpkin you are using, if it was a little runny might have made the problem worse when you added everything else in there.....but canned pumpkin is really thick though.....you could try to add more pumpkin or less milk...
I would say flour but that might mess it up though..
You might need to experiment a little with the quantities, but I would add a little cornstarch mixed with just enough water to make it runny, then mix that into the pumkin pie mixture.
I wouldn't suggest anymore than about a tablespoon of cornstarch or you could be making pumpkin brick pie.
Happy cooking!
Cook it longer or reduce the milk slighly (a couple of tablespoons or so)
Bert
I find that the ones on the box (especially the ones with condensed milk) tend to do that. Here is a recipe I use and my family generally loves it....it's got more flavor than a regular pumpkin pie.
1 can (15 oz) pumpkin
1 tbsp cornstarch
1/2 tsp ginger
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups milk
3/4 cup sugar
1/8 cup molasses
2 beaten eggs
1 1/2 tbsp melted butter
2 pie crusts (for me it usually makes one deep and one regular pie)
Sift sugar, cornstarch, salt, and spices together. Mix with pumpkin. Add eggs, butter, molasses and milk. Pour into 2 pie crusts. Bake at 450 for 15 minutes. Reduce heat to 350 and bake for another 45 min - 1 hour. Test for doneness by inserting a toothpick in the middle and see if it comes out clean.
Good luck. :)
1 can 29oz solid pumpkin
2 cans evaporated milk
4 eggs, slightly beaten-if small use 5
1 1/2 sugar- use half white and half brown
3/4 tsp salt
2 tsp cinnamon
1 tsp ginger
2-3 shakes of ground nutmeg
1/2 tsp ground cloves
2 tsp vanilla
2 9" deep dish pie crusts
preheat oven to 425 and a cookie sheet.
Blend ingredients with a mixer.
I wrap the edges of pie crust with strips of foil so that they won't burn before putting the filling in.
Pour your mix in, don't fill all the way. then put them on the cookie sheet that is in the oven. Push the rack in, then using a small measuring cup, finishing filling the pie crusts with the pumpkin pie filling. Bake at 425 for 15min, then reduce to 350. Bake for 40-50 min, check with a knife to make sure it has set.
Don't forget to take off the foil from the edges of the crust so that they can cook the last 20-30 mins.
You will have left over pie filling, I put it in a glass dish and cook it in the microwave untill it is all set. My kids love it.
Good luck.
All you need to do is mix some sifted flour into the pumpkin pie custard...the same way you would thicken a sauce. I say, no more than a tablespoon. If you have pastry flour just sitting around, that's great. Otherwise sifted regular cake flour will do just fine.
Now, i'm a huge soy flour user, and personally, i think this works the absolute best because it thickens and gels...but, that's just my little quirk. I don't recommend it to just anyone because you have to be okey with the taste.
Are you using canned pumpkin? Canned pumpkin is generally much thicker than steaming and mashing fresh pumpkin and you have to use less milk in proportion. Also using canned milk rather than regular milk makes it thicker. I use canned brand-name pumpkin because it is more reliable and the recipe on the can is well tested so it is a reliable recipe to follow. I also limit the amount of canned milk to 1 cup.per pie in the recipe rather than a whole can.
A hint for flaky crust on the bottom when you bake pumpkin pies: Bake the UNFILLED and pricked pie shell for five minutes prior to filling and baking your pies