Made this for Thanksgiving - the most unique, tasty pumpkin pie variation I've ever done. So complex in flavor but simple to make. I subscribed based on this one - thank you!!!
I made this for Thanksgiving and it was delicious. The pumpkin layer was super runny though. I ended up baking it for about an hour and it was just barely set. I wonder if reducing the milk would help.
Thats strange! It's never happened to me or anyone else I've heard of. It should totally set up. The only thing that could throw it off would be using a deeper smaller pan or if the filling was made ahead and chilled, rather than being at room temperature. Did you use canned pumpkin? It's just one cup, not the whole can.
I want to make this in standard size cupcake tins for a party of about 35 people. How long do you think I would need to cook the mini tartes?
Is the pom juice a sweetened one or purely pomegranate?
what size can of pumpkin should be used?
The recipe calls for a cup of canned pumpkin, so you can use any size can you'd like. Just use a cup of it :)
Made this for Thanksgiving - the most unique, tasty pumpkin pie variation I've ever done. So complex in flavor but simple to make. I subscribed based on this one - thank you!!!
I made this for Thanksgiving and it was delicious. The pumpkin layer was super runny though. I ended up baking it for about an hour and it was just barely set. I wonder if reducing the milk would help.
Thats strange! It's never happened to me or anyone else I've heard of. It should totally set up. The only thing that could throw it off would be using a deeper smaller pan or if the filling was made ahead and chilled, rather than being at room temperature. Did you use canned pumpkin? It's just one cup, not the whole can.