Too much heavy cream in my pumpkin pie?

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.

pie cream pumpkin

Best Answer

To understand the Food.com recipe you referenced, I compared it to the Libby's recipe which sets the benchmark for pumpkin pies.

              Food.com     Libby's

Raw measurements

Pumpkin       6 c          2 c
Sugar         2 c          0.75 c
Eggs          8            2
Dairy         4.5 c        1.5 c

Pseudo-bakers percentages (eggs as ratio of cups pumpkin to eggs)

Pumpkin       100%         100%
Sugar         33%          38%
Eggs          1 : 1.33     1 : 1
Dairy         75%          75%

As you can see, other than creating a huge volume of filling per shell, the Food.com recipe you used is quite similar. The main difference is that it adds a lot more egg, so should set up more firmly.

It does seem to produce far, far too much filling for the number of shells specified, even if they are deep-dish.

I would suggest baking the extra filling in ramekins or baking dishes as pumpkin custard for any surplus after you have filled your shells.

Don't add more ingredients to the filling, though; they are approximately balanced already. Remember, pumpkin pie is a custard, and the filling will be quite liquid before it is baked.

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What if I put too much evaporated milk in pumpkin pie?

Pies with too much evaporated milk formed blisters on top. Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Can you use heavy cream in pumpkin pie?

Heavy cream.Heavy cream makes pumpkin pie luxurious and silky smooth. It's thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1/4 cups of heavy cream (or more) was simply too much.

Why is my pumpkin pie mushy?

Though you might logically think that this weepiness is a sign that your pie needs more time in the oven, it's actually an indicator that you've overbaked it. Specifically, the overcooked eggs in the custard filling are to blame.

Why is my pumpkin pie so watery?

Custard pie filling, including pumpkin pie filling, should be watery when it goes into the oven, but it will thicken and solidify as it cooks. If the temperature is too high or the pie is cooked too long, the custard and curdle and break, creating a watery pie.

6 PUMPKIN PIE Mistakes You Should Avoid

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Karolina Grabowska, Karolina Grabowska, Monstera, Monstera