What happens if I added double the pumpkin puree in my pumpkin pie filling?
I'm a little panicked. I could obviously just wait and see but if someone sees this and can ease my mind...
I used the big 29 oz cans of Libby's 100% Pure Pumpkin instead of the 15 oz cans by mistake. I also added an extra egg as well. Other than maybe a little heavy on the ginger, cloves and nutmeg I basically followed the classic Libby pumpkin pie recipe.
I was a bit confused why I wound up with so much extra filling but I just wound up making more pies since I could. Didn't realize what had happened yet.
My recipe is basically:
- 29 oz pumpkin puree (almost 2x more)
- 12 oz evaporated milk (same as Libby's)
- 3 eggs (1.5 times more)
- 1/2 teaspoon salt
- 3/4 cup sugar plus a little vanilla extract, ground ginger, ground cloves, cinnamon, nutmeg. (roughly same as Libby's)
What can I expect from my pies? Obviously not as sweet and some of the flavors may not be as strong but will it set properly?
It took longer to firm up in the oven but not sure if the oven was having issues or not. Might be because the pie pans were overfilled? I just baked until edges were firm, knife pulled out clean and center was still jiggling.
I hastily mixed up some sugar, cinnamon, ground ginger, and ground nutmeg and spread a couple of tablespoons over the top of each pie trying to make up a little for the lower ratio of sugar and spices.
I don't mind slightly sweeter pie, in fact I usually tend to cut the amount of sugar in recipes most of the time. Can I rest easy knowing I'll have something worth serving tomorrow? Any other advice?
Pictures about "What happens if I added double the pumpkin puree in my pumpkin pie filling?"
What does pumpkin puree do in baking?
You should pretty much always have a can of pumpkin pur\xe9e on hand for cooking and baking. Not only does pumpkin pur\xe9e act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup \u2014 but it also tastes delicious in everything!What happens if you put too much pumpkin in pumpkin bread?
Adding too much pumpkin puree can cause under baking in the center of your bread, over mixing can cause deflation and these are just a few problems that this article is going to cover as much as where and how to store, decorating tips, add-ons, and more.Can you over mix pumpkin pie filling?
Overmixing can lead to cracks or air bubbles on top of the pie. Let the filling stand for 15 min. before pouring it into the crust. This allows the starch in the pumpkin to begin absorbing the liquid and will result in fewer cracks in your pie.What happens if you add too much evaporated milk to 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.How To Turn A Whole Pumpkin Into The Best Pumpkin pie
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Images: Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich, Nataliya Vaitkevich