I always make the pumpkin pies for Thanksgiving dinner and would like to change things up a bit. The other day I had a pumpkin pie that was bought from a local grocery store's bakery, and the filling was dark, like a gingery brown, and dense, almost mousse-like. I liked it *so much* better than the light, custardy pie that I get from making it according to the canned pumpkin recipe. The thing is, I don't know how to achieve this denser pie filling. It didn't have an eggy taste or texture so I can't imagine it's more eggs. Does anyone know, or have a recipe that delivers a dense, darker, pumpkin pie? Thanks in advance... :-) Jen
Advice: Pumpkin Pie texture
Nov 18, 2005
1 Replies
Those grocery bakery pies were probably frozen pies. I used to work in the bakery department in a grocery store and we used Mrs. Smith's pies. They weren't like the ones you got off the shelf, there was no fancy packaging, but they were made by Mrs. Smith's. The one thing we did do was bake them at a lower temperature (350F) than what was indicated in the baking instructions. It took longer for the filling to set up but it kept the crust from getting too brown.
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