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