Kashi asked:
I have a recipe for a creamy pumpkin pie that just goes in a pre made graham cracker crust. I want to have it larger, and not in pie form and it just gets all messy and stuff. I was thinking of doubling the recipe and just putting in a graham cracker crust myself in a 9×13 pan. I’d then cut it into bars instead of pie slices. Do you think this will work okay?
Note: This isn’t a baked pie (although if I made the crust myself, I would bake that to set it. This is just pumpkin mixed with vanilla pudding mix topped with whipped topping. Super easy! Just not the shape that I want it.
Larry
I have a recipe for a creamy pumpkin pie that just goes in a pre made graham cracker crust. I want to have it larger, and not in pie form and it just gets all messy and stuff. I was thinking of doubling the recipe and just putting in a graham cracker crust myself in a 9×13 pan. I’d then cut it into bars instead of pie slices. Do you think this will work okay?
Note: This isn’t a baked pie (although if I made the crust myself, I would bake that to set it. This is just pumpkin mixed with vanilla pudding mix topped with whipped topping. Super easy! Just not the shape that I want it.
Larry
Tags: 9x13 Pan, Baked Pie, Vanilla Pudding Mix
Roland
yea thats fine make a bigger pie it may just take alittle longer to cook thru but keep eye on it but thats perfectly fine just add alittle more ingredients
Juan
try this one
Cynthia
Minnie
A few things to consider… When you double the recipe that can impact dramatically how long you bake something for. Also now that you have changed pans How deep will the pie be as compared to if you had just made it in the original pie pan?
The thicker/deeper it is the more time it will need to cook/set. Vice versa if its actually more shallow now then the pie will cook faster so keep your eye on the time and adjust. I’d check the pie a good 10-12 minutes BEFORE its recommended cooking time and judge it from that point. and check back every 5-8 minutes after to prevent it form overcooking/burning.
Alvin
I have been baking for many years and your idea will work out fine …simply use a butter knife and insert it in a couple of different places to check for doneness If the knike comes out clean .your filling is cooked! also spray your baking pan bottom and sides before hand with cooking spray for ease in lifting out nicely cut bars!