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crustless pumpkin pie

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11-06-2008, 03:42 PM

GKitty

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Join Date: Oct 2008

First Name: Crystal

Location: Olathe, KS

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Re: crustless pumpkin pie

Quote:

Originally Posted by Ken

Do you know if it works fine with the yolks add?

Most recipes that call specifically for whites do so because of the chemical makeup of the whites. Without the heavy stuff in the yolk, the whites can give rise to foods. It's why they're used in chiffon cakes and souffles.

So I would think no, but one of my favorite things about cooking is experimentation.

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