seems like its always something when it comes to me and pumpkin pie....
ok so i decided to make pumpkin pie today...i dont have time to hack up pumpkins so i opened a can of mix and prepared the filling accordingly.
then i realized that the pie tins i bought are deep dish. i filled one pan and only had half of what i needed to fill the other pan.
so what does an inventive cook do
she opens the fridge and works with whatever is there. i had something in mind along the lines of pumpkin cheesecake, but of course we didnt have any creamcheese
however, we did have sour cream, so i whipped it with sugar, and extra egg and extra pumpkin spice and mixed it with the leftover pie filling. i put it in the oven at 350, set the timer for an hr, and hoped for the best!
half way thru the cooking time, i checked the pie and found that the filling was rising at an alarming rate, so i turned the temperature down to 250 degrees and let it finishing baking for the whole hr. the result = a delicious lighter, creamier, and surprisingly firm form of pumpkin pie!
(i added the extra egg becuz i feared it would not set-up)
all in all, i think this years pumpkin pie experience was better than last years, when i discovered the can of condensed milk sitting on the counter ten minutes AFTER i put the pies in the oven
ya, ooops!
i whipped the pans out, poured half can of milk into each pie and mixed it up without disturbing the crust, LOL.
this is a recipie in progress, but anyone let me know if you experiment with my newfound, "lighter, creamier, pumpkin pie"
