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mangiare · Commis Chef Joined: 15 Dec 2009 Posts: 22

I buy a large can of pumpkin every year and follow the recipe on the label which says it makes 2 pies. The pies come out thin....any suggestions as to how I can have a higher pumpkin pie without putting more fillin into one crust than the other? Thanks!

Gigi421 · Posted: Mon Nov 21, 2011 1:25 pm Post subject:

I made two pies the other night and used aluminum pans because I was giving them to a bake sale. I had filling left over and filled the shells up as high as I could. They looked OK when they were done. I'm wondering if I had used my glass pans would there have been anything left over?? This doesn't answer your question, but just wanted to share my recent experience.
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Martha · Posted: Mon Nov 21, 2011 6:01 pm Post subject:

Good point Karen..... It all depends on the size of your pie pan. Those aluminum ones are small, but some ceramic ones will hold the whole batch of filling! Since the ingredients aren't very expensive, I would rather make a double batch and have some left over. A skimpy pie is no fun... although you can camouflage it by filling in with whipped cream on the top. Very Happy

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mangiare · Commis Chef Joined: 15 Dec 2009 Posts: 22

Thanks, I guess I was looking for some magic ingredient to make my pie double in height!! I used a ceramic pan and filled it mostly and the pie that I am keeping will be the skinny girl pie! Next time I will make 1.5 recipe and have two fat boy pies, yum!
Happy Turkey day....off to count my blessings!

demartino · Chef de Cuisine Joined: 17 Oct 2006 Posts: 263

Making a pumpkin pie is a lot like making a cheesecake - you're basically making a modified custard as the filling. But it won't puff up like a souffle does.

Try doing these two things - make your pumpkin pie filling in a food processor - it'll whip everything together and add a little air in there that will be set during cooking. Also, I don't know how many eggs you're using, but you might want to add an extra one; or perhaps an extra egg white.

Also, I'd suggest getting a deep-dish pie pan; that will essentially make a double-height pumpkin pie. One recipe's worth will fill one deep dish pie plate, with maybe a little filling left over (which you bake in a small custard cup - that's the Chef's Taste).

Jason
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