Pumpkin pie question

[Philagoofy]

For those of you who have made a pumpkin pie using a real pumpkin and another time using the canned pumpkin filling. Is there much difference in taste?

I'm thinking of making a pumpkin pie for Thanksgiving. I've never made one before and really don't want the extra work that using a real one would probably be. I make my own crust, but is the canned filling almost as good?


Thanks

 

[Ranatra]

Everyone will have their own opinion on this. I've been making my pumpkin pies out of fresh pumpkin for the last 25 years. I don't like canned pumpkin, period. My MIL used to make hers out of squash and it was excellent!

I always cut and cook the pumpkin the day before I'm going to make the pies. ( I also put it thru my food processor to get it very smooth and creamy.)

It all depends on what you like!

 

[pumba]

go for the canned pumpkin......I love it and it is so good and easy.....my kind of pie.....the taste is about the same to me......

 

[The Mystery Machine]

Canned filling is fine....I have never had a pie made with "homemade pumpkin puree".

I have already made 2 pies and ate them.

I buy the frozen pie crusts, mix up the pumpkin per directions on the can, and walla...pie.
Easiest thing to make.

 

[sha_lyn]

It maskes a huge difference IMHO. In fact most canned pumpkin isn't even pumpkin, it's hubbard squash. To me canned pumpkin is very bland and taste nothing like real pumpkin.

 

[Chuck S]

Personally, I don't care for the canned...but for an easier, less messy substitute for fresh pumpkin try sweet potatoes, just peel 'em, cut them up, boil, drain and mash. Follow the same recipe you do for pumpkin.

 

[Carole]

I always make sweet potato pie instead of pumpkin. They are much easier to prepare. I strain the sweet potato mixture before I put it in the pie - this makes the pie have a great texture.

 

[rie'smom]

I've done fresh and canned and I prefer canned. Of course,my cooking has never been compared to either Betty Crocker or Martha Stewart.

 

[Mermaid02]

Libby's brand is 100% pumpkin. It says INGREDIENTS: PUMPKIN

Go for the canned.... then tell everyone it's fresh

 

[Honu]

Whatever you decide to use, PLEASE don't use the canned evaporated milk that so many recipes call for.

Half & Half is the way to go. Use the same measurement as the tin-o-milk.

 

[chell]

Libby's is the way to go for me. I prefer the canned pumpkin over fresh. I think it is what you get used to.

 

[Wishing on a star]

I used to make pies from fresh pumpkin...
But now I am just as likely to use canned.

First, it is really HARD to find a true pie pumpkin around here.
FORGET the bright orange Jack-O-Lantern pumpkins.
They are like gourds.
I suspect that this is why some people would actually say they like canned over fresh. ( Can't imagine any other reason!
A true pie pumpkin is much more fleshy and sweet.

Second, I use Libby's pumpkin as well. And I really do think that they have much much improved their canning process. Seems like to me that their pumpkin has a much 'fresher' taste now. Not as much difference between the fresh and canned any more.

Lastly, I DO use the condensed milk. I tried a great recipe with the cream, and I didn't like it!! The half-and-half was still much to thin in texture and in taste to make a nice solid and creamy tasting pie.

Here is what to do.
Use the Libby's pumpkin, and use the recipe on the back with THESE improvements.

1. Add more sugar... I add at least 3/4 cup of brown sugar. sometimes some extra white sugar.

2. Double, yes I said DOUBLE the amount of spice.

I think my pies come out great this way.
They seem to be a real hit at the holidays!

 

[snowwite]

For those of you who have made a pumpkin pie using a real pumpkin and another time using the canned pumpkin filling. Is there much difference in taste?

I'm thinking of making a pumpkin pie for Thanksgiving. I've never made one before and really don't want the extra work that using a real one would probably be. I make my own crust, but is the canned filling almost as good?


Thanks

Since I dont own a food processor my "real" pumpkin was nasty lumpy and my canned one was awesome. I use 100% real pumpkin (or squash)from a can. I made last yr w/crushed ginger snap crust last year and it was very good.

 

[Chuck S]

I made last yr w/crushed ginger snap crust last year and it was very good.

That sounds good!! I assume you could use a graham cracker crust recipe, but substiute ginger snaps?

 

[The Mystery Machine]

Whatever you decide to use, PLEASE don't use the canned evaporated milk that so many recipes call for.

Half & Half is the way to go. Use the same measurement as the tin-o-milk.

Really.....Why is that? I have always used the Evap. Milk....I may have to try it for fun.

 

[kelleigh1]

At this point in the year, you'll probably have a hard time finding the right pumpkins for pies. A regular pumpkin isn't really meant to be used in pies and can be very stringy. (I speak from experience.) Sugar pumpkins or baking pumpkins are only in season into October.

 

[disnut1149]

Hi
We like the Libby's pumpkin in the can. I just follow the recipe, but add extra spices. Also, I buy the premade dough in the red box, (I think it's Pillsbury).
It's easy to do and everyone seems to like it.

 

[disykat]

I guess I've never found the right kind of pumpkin - I didn't even know there WERE certain ones to use for pies. I've tried using real and it was gross - the texture was all wrong. I like canned!

 

[sha_lyn]

Since I dont own a food processor my "real" pumpkin was nasty lumpy and my canned one was awesome. I use 100% real pumpkin (or squash)from a can. I made last yr w/crushed ginger snap crust last year and it was very good.

my family prefers the texture of fresh pumpkin. DH OTOH wants his smooth.I mke 2 different types of pumpkin pies for Thanksgiving. I'm not looking for the recipes right now. Here's my guess at the measurements
1st is like my grandmothers
Fresh pumpkin (3 cups?)
sugar (equal parts white and brown (1/2 cups of each?)
1tsp vanilla

Pour into 2 regular pie crust or 1 deep dish pie crust and bake @ 350 for about 25 min.


the other is a pumpkin custard for DH

2cups pumpkin
1can sweetened condensed milk
3 eggs
1tsp each nutmeg and cinnimon
1/2 tsp ground ginger

pur into 2 regular pie crust and bake @350 for 35-40 min

edited to add: I always blend the custard one in the blender or food processor if using fresh pumpkin, since that is how DH likes it.

 

[suzannen]

A few years back, Gourmet magazine did a very detailed pumpkin pie cooking and tasting segment. After that, they always recommended the winner - Libby's canned pumpkin. As others have said, the real type of pumpkin you were supposed to use was hard to find that time of year and the results tended to be stringy. So, if it's good enough for Gourmet magazine, it's good enough for me!