I was intending on following a certain recipe but then some of my eggs were frozen and I didn’t have one of the other ingredients. It turned out just like I wanted it to be! I like pumpkin pie but only if it has whipping cream because it is such a heavy dessert.
1 can pumpkin, 1 can evaporated milk, 1 cup sugar, 5 eggs, and 1.5 TBS of corn starch.
When using corn starch or other thickeners like that all you have to do is put the amount of desired corn starch and some water together and mix it until it becomes runny with no lumps. Then add that to what you are making. If you add it right in the lumps will never dissolve. The water temp that you use can be any temperature. Then just stir it in to gravy or any type of desserts to thicken them.
So mix all of this together with electric beaters in any order. put some oil in a glass pie dish and only fill it halfway up with the pumpkin mixture. At first the oven temp can be 400 degrees then after 15 min turn it to 325 degrees. When it looks puffy and dry on top then it’s done.
I actually filled this one up too full but I think it still is baked all the way through. For this one I added a small layer of homemade crust on the bottom but you don’t have too! It works either way.
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