Pumpkin Pie

[ChipnDaleRule]

Advise needed for a Brit please. I’m doing a Thanksgiving meal and want to finish with Pumpkin Pie, not a complicated recipe but something authentic. Any recommendations?

 

[Travel60]

Buy a can of pureed pumpkin (not pumpkin pie). Will have a good recipe on the label. Probably eggs, sugar, maybe cinnamon, nutmeg. Bake in pie shell

 

[Christine]

Here's the common "Libby's Pumpkin Pie Recipe" many people use in the U.S. You don't need to use the brands specified, just keep to the measurements. Basically it's a custard so you should be somewhat precise.

The only changes I ever make is to add more spice. I like my pumpkin pie "hearty" or "spicy" as if you don't have enough, it can be bland and I think the standard recipe is a bit bland for me

https://www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/

 

[lovesmurfs]

If you want non-canned, it's still pretty easy. You want sugar or pie pumpkins (they're small -- about 6 inches high). Cut them in half, scoop out the seeds, and put cut side down on a pan. Roast them in the oven (I always do 2 of them, but you really only need one) at 350 for 45-50 minutes until squishy. Scoop out the pumpkin and food process or blend -- follow the pie recipe above.

The pie is usually a bit lighter than the canned pumpkin.

 

[Imzadi]

Remember to have real whipped cream for a topping. In the U.K. it's called double cream.

 

[barkley]

The only changes I ever make is to add more spice.

I was raised on pumpkin pie that always had double the called for spices on the libby's can (with the exception of the sugar/salt)-any other pumpkin pie tastes 'flat' to me.

 

[Christine]

I was raised on pumpkin pie that always had double the called for spices on the libby's can (with the exception of the sugar/salt)-any other pumpkin pie tastes 'flat' to me.

Agree! Back when I used to buy the old Mrs. Smith's frozen pumpkin pies, they had "regular" and "hearty" which was double the spice I think and it was fantastic. Of course, that's the one they stopped making. I was probably the only one buying it.

 

[jdb in AZ]

Son-in-law loves pumpkin pie and when he married DD he wanted pumpkin pie like his mom makes, using fresh pumpkin. DD made it with canned pumpkin to save time and bother, and son-in-law liked it better. ha!

True confession -- I'm not a fan of pumpkin and make a Dutch apple pie (ala Marie Callender) instead.

 

[TiggerTrigger]

I usually make mine with a can of pumpkin puree, a can of sweetened condensed milk, 2 large to extra large eggs, a couple pinches of salt, pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves), and a splash of pure vanilla extract.

Crust of choice. Sometimes I go crustless and it’s more like a pumpkin custard. I have done everything from a traditional buttery flaky crust, to graham or shortbread. I am not a huge whipped cream person but if you want it…whip together heavy whipping cream, sugar (powdered or granulated) and vanilla extract.

 

[_19disnA]

Not sure if they sell canned pumpkin puree in UK, but common grocery store item in US. Tried using fresh pumpkins a few years ago and a LOT more work for a result that wasn't any better.......LOL. The taste of pumpkin pie is mostly from the added spices. Recipe in prior post is what we use. 2 teaspoons of pumpkin pie spice (if they sell that locally) or 1t cinnamon with a combination of the other items to equal the other teaspoon.

They sell frozen premade crusts here so that is much easier than bothering making your own. Be sure to buy the 'deep dish' crust when making pumpkin pie. Bake at 350F for about an hour. Let cool then refrigerate since it is a baked custard.

(The advantage to buying 'pumpkin pie filling' is it already has the spices added so you don't need to buy a lot of other seldom used spices if you don't often bake.)