Steve

October 11, 2023 at 11:01pm

As intriguing as this seems and I think for loaf cakes and muffins this is a great idea. If this is done in pumpkin pies I believe it could be disastrous as we are always trying to keep them as moist as possible to prevent cracking.
I am going to do some tests with 100% pumpkin
Thanks

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.