Question about using a whole can of pumpkin in a pie recipe

I dumped a full 15-ounce can of pumpkin puree into my pie filling last Thanksgiving, thinking more was better, and ended up with a dense, greenish-brown brick that my brother said looked like it belonged in a swamp, so has anyone else ever completely misjudged an ingredient amount like that?

3 comments

3 Comments

laura_allen27d ago

My pumpkin pie could've doubled as a doorstop.

jamesm3827d ago

Oh man, that reminds me of the year my aunt used salt instead of sugar. We all took one bite and just looked at each other... it was a long holiday.

garcia.tyler26d ago

But salt pie sounds better than @laura_allen's doorstop!