The official Pumpkin pie thread!

I have a tin of Libby's pumpkin   - I know it has a recipe on the tin, I was wondering if anyone could share with me a foolproof recipe for pumpkin pie, would prefer to use one that has been tired and tested.  I do not cook very often, so I'd like to impress the family ! Hubby is the cook but not the baker - that's me 

I have been using the recipe on the can for years and I think it is fantastic and very easy! One piece of advice though, do not taste your pumpkin pie straight out of the oven while still warm or hot, I made that mistake the first time i made a pie and was utterly disgusted and disappointed that my pie tasted so terrible...needs to settle and cool off! Good luck baking!!

Trust the can!  Libby's is the best, and thier recipe is spot-on.  Don't forget the cool-whip (or heavy cream as a substitue)

I've always used the recipe on the can and it's never let me down.

I use the Williams-Sonoma pumpkin stuff w/recipe.  I used to have a copy, but lost it, so must wait for my supply to arrive from the States.  Mmmm, pumpkin pie w/whipped creme on top.  Yummy.

Thanks for the replies - will give the tin recipe a go on the recommendations ! 

So this weekend I made my first homemade pumpkin pie from a real pumpkin. Was very excited. Found a recipe that seemed simple enough.

Bleh. The freaking pie was VILE. It had absolutely no sugar in it except for the 3 CUPS of evaporated milk. The recipe had 7 out of 10 stars. I did notice it had no sugar but thought that perhaps it was naturally sugary. And it asked for a medium pumpkin so I got what I thought was medium (seriously, it wasn't bit) and it turned out to be much too much pumpkin.

So massively dissapointed.

Does anyone have a homemade pumpkin pie recipe I can try? The point is to make a yummy pie without the tinned pumpkin as I can't get it in the UK and I don't want to buy it online. I've always used it from the can so I have no idea what is supposed to go in the pie. This recipe had nutmeg and ginger. Isn't cinnamon supposed to be in it as well? Or Allspice or whatnot?

You used fresh pumpkin, then, Ashley? I've never done that before but have been considering doing it this year. Was it a massive hassle? Any tips on using fresh pumpkin over canned?

I will try to find you guys one... but yes it should have sugar in it...

Really what I suggest doing is slicing the pumpkin and roasting the pieces first.  It igves a really nice flavour.  You can just boil it and the drain it really well.  Left over pumpkin can be frozen and used in breads, pasta dishes, risottos to name a few.  Also you want cinnamon, nutmeg, cloves, ginger to taste. 

let me go find you a recipe..

Really what I suggest doing is slicing the pumpkin and roasting the pieces first. It gves a really nice flavour.

That's what I did. Cut the whole pumpkin in about 3 inch strips and roasted it at 200 degrees for an hour. It smelled lovely but it was really juicy.

Yep.. then you put it in a sieve and strain the crap out of it. 

Here are a few recipes....
Ingredients
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (reserve the white)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream



Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.


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Here is the Liiby's recipe.... just use 15 oz of the pumpkin you boiled or roasted instead of the can called for in the recipe.

Ingredients:

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk -FOR UK USERS NOT THE SWEET ONE!
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

 
Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
 

To make the Puree....

an 8-pound pumpkin (preferably a sugar pumpkin)
1 1/2 tablespoons unsalted butter, melted




Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter. Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375°F. oven for 1 1/2 hours, or until the pulp is tender, and let it cool in the pan until it can be handled. Discard any liquid that may have accumulated in the pumpkin, scoop out the pulp, and in a blender purée it in batches, transferring it as it is puréed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl. Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight.

Makes about 4 cups.
Gourmet
October 1991

I always add a slosh of spiced rum to my pie as well... only about a tsp or so...

 

Thanks honeybunny. I'll try that this week. I want to make a pie for the baby shower this weekend.

*hugs*

Where have you found  pie shells?