Post # 1
Every thanksgiving I buy pies from a charity that gives thanksgiving to critically I’ll AIDS/HIV/cancer patients in my area. But this year they ran out if pumpkin. Im so happy they did run out tho. Every .93 cents out of a dollar goes to the community so YAY!! So now I need a good pumpkin pie recipe. Do y’all have a good pumpkin pie recipe. If so help a sister out.
Post # 2
sumshine.dawn: Yeah, my pumpkin pie & French silk pie “recipe” is a restaurant called Baker’s Square! I pick up pies and cook everything else.
Post # 3
RedHeadKel: bahahaha I’m only bringing the pies Fiance is making a mushroom and braised beef dish. Soo I def need to make or buy these pies. Lord help me I wanna cook it.
Post # 4
Google for other charities in your area— world plus dog sells charity pies this time of year. In my area we have three different animal rescues, Meals on Wheels, and about a dozen churches all selling pies and that’s just the ones that someone sent me on facebook!
Post # 5
Horseradish: most of my local charities are out of pumpkin.. 🙁 I should have said that in the op….
Post # 6
sumshine.dawn: This is our favorite pumpkin pie ever. You get all the traditional flavors but it is lighter after a big meal.
Pumpkin Nut Chiffon Pie
1 cup graham cracker crumbs, ¾ cup finely chopped pecans, 1/3 cup melted butter
4 medium eggs separated, 1 cup sugar divided, 2 cups mashed cooked pumpkin
½ cup light cream
½ tsp cinnamon
½ tsp nutmeg
1 Tbsp finely chopped crystallized ginger
1 Tbsp unflavoured gelatin
¼ cup cold water
1/2 cup chopped pecans
For nut crust, combine all ingredients. Press Into 9 inch pie pan .Bake at 375deg. F. For 10 minutes.
Remove from oven and allow to cool.
In the top of a double boiler, beat egg yolks with ½ Cup of the sugar and salt, until mixture is very thick, three to five minutes. Blend in pumpkin, cream, cinnamon, nutmeg and Ginger. Set pan over simmering water. Stir and cook mixture until it begins to clear the sides of the pan.
Soften gelatin in water and add it to the pumpkin mixture, stirring until dissolved. Let mixture cool completely and stir in nuts.
Beat egg whites until soft peaks form. Add remaining ½ cup sugar, a little at a time, beating until
Whites are stiff. Fold them into cooled pumpkin mixture. Spread filling in pie shell and chill several hours or overnight. Decorate with whipped cream.
Post # 7
I make the standard pumpkin pie recipe on the back of the Libby’s cans – always comes out good and is so easy!
Post # 8
Im going to make my first pumpkin pie also, I used to make the Bisquick – Impossible pumpkin pie, that makes its own crust ( I felt this was the easy way out and it is,
but this year Im doing crust, and filling from scratch. Here ya go sista ..
Post # 10
I use Smitten Kitchen’s recipe: http://smittenkitchen.com/blog/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/ The crust is so easy – I usally use my food processor to put the dough together, but I’ve also used her one bowl method successfully. I don’t bother to pre-bake it. I haven’t tried the praline sauce with it, but it looks amazing. I’m making pie crusts tonight and keeping them in the fridge so all I have to do Wednesday night is make the filling and bake. Good luck!
Post # 11
I recommend the recipe on the back of Libby’s pumpkin puree if this will be your first pie…it’s an easy recipe and tasty.
However, if you are a tried and tested baker, then fly on over to pinterest or google and search for some recipies there.
I’d give you one of mine, but i’m at work right now and don’t have any handy – they’re all written down in my note cards at home.
Post # 12
Don’t worry, your pie can’t possibly turn out any worse than the one I tried to make yesterday…
Three words: gluten free crust.