Post # 1
and even with all the googling and pinteresting I’m not sure which recipe I should use.
Please help! What’s your FAVORITE pumpkin pie recipe?
(I’m not great in the kitchen, so if the instructions take more than say… 30 seconds to read my ADD will kick in and I’ll get distracted. Something easy. Like, easy to a 5th grader)
Post # 3
@DaneLady: My mom swears by the recipe they put on the back of the canned pumpkin….
Post # 4
Post # 5
I always go by the canned pumpkin recipe! You can also buy a crust frozen, or make one from scratch. I have a you-tube video if you want to go that route!
Post # 6
@DaneLady: Use the recipe on the back of LIBBY brand canned pumpkin. Couple that with the pie crust recipe from Crisco and you will have the BEST damn pumpkin pie ever. I know, because that’s what I make 😉
Post # 7
Post # 8
Holy crap balls that looks good!
Post # 9
Mrs. Smith. LOL. I kid, I kid! But, seriously. I have made pumpkin pies from scratch (many, many long eons ago).
I have rolled out pie crust fashioned with my own two hands (torturous procedure, btw) with a nice marble rolling pin. I had fresh pumpkin, baked it, scraped it, scooped it, destringed it (is destringed a word? Those suckers are stringy). Then I mixed the raw, fresh baked pumpkin into a blender with things like nutmeg and cinnamon and allspice and maybe some evaporated milk, I don’t really recall. It came out great. However, it took hours and hours and maybe even days.
So, now I go to the store, buy a Mrs. Smith’s frozen pumpkin pie, that tastes exactly the same after all is said and done. And I get to relax with a glass of wine while it’s baking.
Post # 10
1.5 cups cooked pumpkin
1 cup milk ( regular milk, not evap or condensed )
1/2 stick softened butter
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tbsp cinnamon
3 tbsp flour
1 cup sugar
Whisk your dry ingredients together; stir in the rest. Put on the stove on medium heat. Stir constantly until mixture thickens. Pour into your prepared pie shell and bake at 350 for 30-45 minutes. The filling will set when it cools, so don’t worry if your pie crust is done, but your filling seems soft.
Canned pumpkin will work just fine, but you can be fancy and use fresh pumpkin as well. They’re small and sometimes called sugar pumpkins. Scrape the seeds and guts out. Get the flesh out ( you can cut the pumpkin into quarters to make it easier ). Boil the chunks of pumpkin for 30 minutes, drain, and then mash it up until it’s pureed. It is slightly better than canned as far as flavor, but it’s not a huge difference. You can also adjust the amount of pumpkin in the recipe. Sometimes I use more like 2 cups. This pie is spiced up fine, but sometimes I am more generous with those as well.
ETA: Made sure everything was correct. As for pie crust, I just baked 18 mini pies last night using homemade, and I am inclined to say use some premade!! If you do homemade, keep it cold like another poster suggested. Do not add too much water to the dough. It’s better to have your dough on the dry side than too wet. Put it in plastic wrap and chill before you roll it out. You can also do an egg wash ( egg yolk + 1 tbsp milk ) all over the crust before you bake it to both seal it and make it a prettier color.
Post # 11
Pumpkin pie and what makes a good one is subjective, but if you are into dense spiced pie, this recipe WILL. NOT. FAIL. YOU. and simlply cannot be beat.
Post # 12
I make this one! and it is awesome!
Post # 13
Wowzers! Thank you my trusty Bees for helping me! I’m going to check out the links & read the recipes, and my fallback if it all looks too complicated will be the Libby’s can suggestion 🙂
YOU ARE ALL THE BEST EVER AND I’M THANKFUL FOR YOU ALLLLL!!!!!!!!!!!!!!!
Post # 14
@DaneLady: I base my recipe off the canned pumpkin one too, but a good way to ensure your pie is delicious is to actually use a fresh sugar pumpkin. Also, a quick way to make pie crust is to get your fat super cold (either butter, shortening, or a combination of the two), then pop the flour, salt, fat and some nutmeg into a food processor and pulse until the fat is pea sized, add ice cold water until the dough pulls together and chill before rolling out.
Post # 15
@DaneLady: Make the one GoldfishPie suggested. I have made that one for the last 4 years and it is soooo good and I am not huge on pumpkin pie.
If you do use that one message me and I have some tips for you. I just made it actually last night
Post # 16
Thats the recipe I use too! lol I just add chocolate chips into one…so i have a traditional and then a pumpkin chocolate chip pie. 😉