Who has got the greatest Pumkin pie recipe???

[DisOrBust]

The only one I have ever made is the one on the can of pumpkin ! I would love to hear of a tried and true aesome pie reicipe. Anyone have anything BESIDES the can one ....


TIA!
Sue

 

[christinadei]

I use the can recipe, BUT put added touches. My mom taught me, her mom taught her, etc. Anyway, chop up pecans and put some aside for garnish. then cook butter, brown sugar and chopped pecans over low heat until it bubbles and becomes thick. It's really gooey and hard to spread, but spread it on the bottom of the pie crust befoer you add the pumpkin pie mix. It makes the crust gooey and chewy and so good. Then pour the pumpkin pie filling in and add hte reserved pecans in the center in a circle. it just makes it pretty (and it tastes good). Sorry, I have no measurements, I just eye it, as I was taught. Anyway, everyone always raves about them.

 

[Twigs]

I got this recipe from a friend when I worked and it is the only one I use now. It is made with fresh pumpkin, you can substitute canned, but I think it is much better with the fresh pumpkin. My whole famile loves this one too.

1/4 c. Log Cabin syrup (I used another brand once and it wasn't the same)
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 1/4 c. evaporated milk
1 3/4 c. cooked mashed pumpkin or 1 16 oz. canned pumpkin
1 unbaked 9" pie shell.

Mix syrup, sugar, spices, and eggs thoroughly. Then stir in pumkin and evaporated milk. Pour into pie shell. Bake 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake 25 - 30 minutes longer or until toothpick comes out clean.

 

[kelleigh1]

I'll be making my 2nd real pumpkin pie this year. I attempted one several years ago, but had no idea that there was a specific type of pumpkin for baking. So needless to say, attempt one wasn't a success. This year, I have the right pumpkin and am researching various recipes for the perfect pie.

I like to make everything from scratch, so it's important to me that the pumpkin pie be from a pumpkin - not a can.

 

[massielovesdisney]

I use the Libby receipe but omit the ginger. It's the only PP many family members will eat.

 

[nicurn]

love the libby's recipe, but have to admit the wegman's can is pretty good too. dh used it (since he is such a wegman's snob these days) it was yummy. maggie

 

[Twigs]

I ahve a

but had no idea that there was a specific type of pumpkin for baking.

I have always used the regular jack o lantern type of pumpkin. But I have read that there is one that should be used in pies. Do you know the name of it? I cannot remember and it, and don't know what to look for.

 

[Grumpy's Gal]

I ahve a

I have always used the regular jack o lantern type of pumpkin. But I have read that there is one that should be used in pies. Do you know the name of it? I cannot remember and it, and don't know what to look for.

We always called them "pie" pumpkins. They are smaller than jack-o-lantern pumpkins (Jack-o-lantern pumpkins = flesh tends to be bland, watery, and fibrous )

Pie pumpkins are Small Sugar, Winter Luxury, Cheese, Golden Cushaw. They are sweet.

I hope this helps.

 

[Twigs]

Thank You

 

[kelleigh1]

When shopping for my pumpkin a few weeks back, I was told that the ribs are closer together than on a jack-o-lantern. We know them as sugar pumpkins here and GG gave you some of the other names. They are also a brighter orange than jack-o-lanterns.

Also...from what I was told last year, sugar pumpkin season ends at the end of October so you might not find them around Thanksgiving. The best thing to do is buy early, cook the pumpkin and then freeze the meat until it's ready to use.

 

[Twigs]

sugar pumpkin season ends at the end of October so you might not find them

I am afraid of this. We usually go to the farms on the east end of L.I. but with all the rain in October didn't make it. I will see what I can find, but will note the names and be better prepared for next year.

 

[DisOrBust]

I have to admit to you all my first PP experience with a real pumpkin. Mind you I was 23 and married 5 months. I used a fresh pumpkin, took out the guts, removed the seeds and continued from there....LOL! I had NO idea you used the flesh of the pumpkin. Now I am 40 and EVERY Thanksgiving I am asked if I used guts to make the pie!!!

Since then I have stuck to the can.....I may venture further this year but I am still tramatized...lol

 

[Twigs]

Since then I have stuck to the can.....I may venture further this year but I am still tramatized...lol

This reminds me when I was newly married and made a macadamia nut creme pie. I brought it to a friend's house and it "melted". Everyone asked for a straw to drink it! They wouldn't let me forget that one for a looong time!

 

[saturday97]

My Grandma (now in her 80's) makes the best pumpkin pie thanks to Kahlua! She does the "home-made kahlua" where she cooks it with vanilla and some other stuff, then adds about a tablesoon to the can recipe.

It is THE BEST! So rich and yummy!

 

[graygables]

Mine is in Gooseberry Patch's Sweet and Simple cookbook! If I recall, I included the "real" pumpkin method. BTW, I make my filling up as the pumpkins come in and freeze it in ziploc baggies. Then it's just a simple, thaw, pour, and bake!

 

[OceanAnnie]

I found a good pumkin cheesecake pie. It uses canned pumkin, but it was good just the same.

 

[DisOrBust]

I like the Kahlua idea...one for the pie one for the baker....

 

[mrp4352]

Mrs. Smith's frozen with a big ol' helping of coolwhip on top!


(Although I may have to break down and try the apple butter pumpkin pie recipe Paula Deen made on last night's Thanksgiving special)...