Pumpkin Pie Experiment

I like pumkin pie. I know several Filipinos who don’t since we consider pumpkin or squash to be a vegetable and not at all something you would serve for dessert. But I like it.

This is my first try at baking this pie using a canned pumpkin mix. It has all the spices already mixed in and all you have to do is add 2 eggs and 5 oz. of evaporated milk. Simple.   It turned out perfect in texture,  like custard that melts in your mouth. Someone once told me a perfect pumpkin pie won’t have? cracks on top and I’ve never been able to do that. All I did this time was follow the instructions on the can. Check this one out, it was perfect.


Comparing it with the canned pumpkin and this pumpkin pie mix, I like the flavor of the canned pumpkin better.? The pumpkin mix needed more spices?so I’ll only need to adjust that in the future.? I do love the texture of this though, it had just the right amount of liquid in the mix.

For the pie crust, I used my old reliable recipe, which you’ll find here.

2 Replies to “Pumpkin Pie Experiment”

  1. hi carol…i used Libby’s. if you’re going to try the recipe at the back of the can, i suggest you add more cinnamon – if you like it spicier that is. thanks for visiting my blog!

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