I want to bake a pumpkin pie tonight, but I hate when they get all soggy on the top. So I guess I'll make the crust today and just roll it out and fill/bake it tomorrow.
Have you had any luck making a pumpkin pie early?
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My pumpkin pies are done! I actually love them the next day. I made all my desserts today.
They don't seem to get gross or anything so maybe it's my recipe?Just put my Apple pie in the oven too!
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Mine is in the oven right now! I'm not a pumpkin pie expert by any means though, I'm just making it (and pecan) because DH requested it.
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@abbydabbydoodlebug: I agree the flavor the next day is great! I just hate the condensation that builds up on the top! Are you storing yours in the fridge?
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I'm making pumpkin cheese cake and apple pie tonight. Both do well overnight in the fridge for me.
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@Mrs. Sketchbook: my mom never refrigerates hers!
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@Mrs. Sketchbook: hmm, I guess it does get a little wet on top after being in the fridge, but I usually just let it come to room temp and gently dab it with a paper towel. There isn't usually much on top. Then I serve it with big mounds of homemade whip cream.
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@abbydabbydoodlebug: paper towel idea is great! DH's family never has pie (they are big cake fans), so I want to make sure this one looks appetizing, otherwise I will be taking the whole thing home afterward. My family loves pie and if the whole thing were a watery mess, they would not care one iota! Lol!
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@cmomma17: I'm too scaredy! I know it is silly, but since they have egg in them? And yet, in Europe, they don't even refrigerate eggs...old habits die hard!
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I would avoid the fridge so it doesn't get condensation and crack. The egg is cooked so need to refrigerate if just out overnight.
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I put a caramel pecan topping on mine, so I've never noticed any condensation
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Interesting, eggs? My recipe doesn't have eggs! Maybe I could just leave it out then...?
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@abbydabbydoodlebug: ooh please share! The eggs create the condensation and cracking so an egg free recipe would solve all problems!
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@Mrs. Sketchbook: Lol I suppose I could share. It's a family recipe, so shhh... Don't tell my mom!
2 cup pumpkin puree
1 cup light brown sugar
2 T cornstarch -mix brown sugar and cornstarch
1/2 tsp cinnamon
1tsp ginger (or less)
1/4 tsp each of salt, ground nutmeg, ground clove
1/2 cup pure maple syrup
2 T molasses
2-3 cup milk (I used 2.5 cups today)Mix all ingredients together, scraping the bowl occasionally. Bake 400 for 5 min, then lower to 350 for 50 min. Makes 2, 9 inch pies.
It will look really liquid-y but don't worry! It thickens as it cooks. Definitely a tried and true family recipe. I think it came from my great-great grandmother.
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DH and I baked ours last night. he'd never seen one be made without using canned pumpkin, and i'd never made one before in my life! it was interesting
They don't seem to get gross or anything so maybe it's my recipe?
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