Take two on https://www.seriouseats.com/bravetart-butternut-pumpkin-pie-recipe … (once again testing filling only, by baking in ramekins). Made the changes as per previous discussion here: - added mace, rum, orange zest - reduced sugar Also I used homemade dulce de leche (approximately as per http://mexicanmademeatless.com/mexican-cajeta-aka-dulce-de-leche/ ) in place of sw. cond. milk. The final ingredients were as follows: 400 g butternut squash puree 400 g dulce de leche 10 g vanilla 30 g rum 1/2 tsp ginger 1/2 tsp allspice 1/4 tsp nutmeg 1/4 tsp mace 1/8 tsp cloves 1/8 tsp salt 1 orange zest 2 tbsp butter 3 eggs Results… improved for sure but underwhelming. The flavoring additions were all good, esp. the orange zest (thanks saturn2 for that suggestion), but I think the sugar amount reduction turned out to be too much and needs re-increasing (more dulce de leche / sw. cond. milk). Texture was not amazing. Maybe it’s just that, mostly lacking the ability to detect subtle flavors, I just can’t appreciate pumpkin (or “pumpkin”) pie at all? I don’t know. I think if the texture were more custard-like, I’d like it better. I will not be trying this again for a while, though.
