Pumpkin pie
Formula
- 1 par-baked shell
- 425 g pumpkin
- 3 eggs
- 300 g evaporated milk
- 150 g brown sugar
- spices
- salt
Method
- Start. Whisk filling until smooth and pour into warm par-baked shell.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Bake 15 minutes hot, then 35–45 minutes lower.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
- Finish. Remove when the outer 2 inches are set and center wobbles; cool 3 hours.Watch for: Start checking a few minutes early and let appearance, texture, and temperature confirm that it is done.
The concept
Protect components selectively rather than baking everything identically.