Pumpkin Pie w/o Libbys
This is part of the continuing pie experiment.
It was quite good, although Bob and I are undecided about whether it is better than canned pumpkin or just slightly different. I used 15 oz of pumpkin puree, the amount of solid pack pumpkin in a can. I'm not sure if the puree didn't have more liquid in it than canned pumpkin--it made a much more liquid filling before baking. It also made a little more filling than 15 oz of canned pumpkin. On the other hand, it baked about ten minutes faster than a pumpkin pie usually does for me. The custard was more airy and the color was paler than with canned pumpkin, which may simply be a result of the kind of pie pumpkin I used. (I don't know what variety of pie pumpkin I used because the store simply identified it as 'Pie pumpkin.' It was significantly smaller than the pumpkins used for halloween decorations.
We're going to let it sit overnight in the frige and then see what we think.