Forgetting the eggs altogether left me with a soupy pie.
I found out that the egg is really what binds the filling together and keeps it in place.
This batter held onto the consistency of the canned pumpkin for the most part and filled eight pie tins.
When my oven timer went off, my knife inserted in the center of the pies came out dripping with filling. I took two of the mini pies out and let the rest cook for another five minutes.
The first two were nearly impossible to cut in half and remove from the tins. It was like trying to cut through a bowl of melted ice cream. The pies that had cooked for an additional five minutes were easier to separate but still oozed with filling. Both had a thick layer of bright-orange skin on top.
The absence of egg didnt seem to affect the pies flavor at all; they were both still delicious and on-point in terms of spices. Instead, it just made for a runny texture that was more like pumpkin pie soup. Advertisement
On the flip side, leaving out most of the sugar creates a beautiful flavor profile.
Using one-third of the amount of called-for sugar resulted in a more pumpkin-forward flavor. Though it didnt have much sugar in the batter, the pie still tasted somewhat sweet.
This batter was also much more viscous than the batch with too much sugar and I only got eight pie tins filled from it.
The thin top layer of this pie wasnt shiny and was more wrinkled than smooth. It was also more toasted in color than the rest of the filling. Advertisement
How to Make Perfect Pumpkin Pie | Get Cookin’ | Allrecipes.com
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