BakerAunt
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Follow-up: the pumpkin pie, made with 2% milk did hold together. The pie is good, but the filling is not as concentrated and does not have the same smoothness. So, while the recipe can work with the 2% evaporated milk, I'll make sure the next time I bake this pie that I have the full-fat evaporated milk.
On Tuesday night, I baked a pumpkin pie, using the last of the "peanut" pumpkin puree that I’d frozen in November. I realized as I was assembling my ingredients that I had only 2% evaporated milk instead of full fat. At 8:30 p.m. on Christmas Eve in a small town, I either had to use the 2% or not bake the pie (traditional for my husband at Christmas), so I used it. The pie did set up, so I hope it will be fine when we cut it for Christmas dinner dessert.
I had another issue as well that came up when I baked the pie at Thanksgiving, That was with the full-fat evaporated milk, so it would not be related to this other issue. A spot develops in the filling where it bubbles up—not the entire pie, just that one spot. At Thanksgiving it was a 1-inch slit on the left side close to the side, only in that one spot. It didn’t affect the taste, but I’m used to nice smooth tops. This time, I baked the pie one rack higher, thinking maybe the lower shelf was too hot. The pie developed a circular area, about the size of a quarter, where the filling was bubbling. Again, it was along the side. I’ll need to figure out if I’ve altered how I do the recipe, without realizing it, or if somehow this new oven encourages a “break out” with this pie.
