Pumpkin Pie

Can anyone share their BEST pumpkin pie recipe?

It is DH's fave and I have decided to give it a try.

I am a big pie maker but have only made one of these, years ago, and it was from a Williams/Sonoma mix so I wanted to do it the traditional way.

Re: Pumpkin Pie

I use this one:

http://www.joyofbaking.com/pumpkinpie.html

Re: Pumpkin Pie

I am more of a cook than a baker... i used the one on the libby's can!

Re: Pumpkin Pie

I bought pumpkin puree at Whole Foods and attempted to bake one and it came out very good. Whole Foods website has a bunch of recipes. Here is a pumpkin/apple pie versionhttp://www.wholefoodsmarket.com/recipes/896

Message edited 10/14/2010 4:47:35 PM.

Re: Pumpkin Pie

I know you said pumpkin pie, but I made this pumpkin cheesecake last November and it was a huge hit. I do not like pumpkin anything and I loved it.
I already stocked up on pumpkin puree because there wasn't a good crop with all the rain last year and they stopped producing it.

Re: Pumpkin Pie

The absolute most delish pumpkin pie I've ever had!!!

Re: Pumpkin Pie

Here's my absolute favorite recipe. I ALWAYS use fresh pumpkin. Basically take a pie pumpkin and a carving tool and carve around the stem to take the top off. Use a scraper and remove seeds and strings. Then put the top back on loosely and place in the microwave for 5-10 mins, until completely soft. Scoop out the pumpkin meat and mash by hand. Then, once you have all of it out, place in a food processor and grind for a nice smooth texture.

Ingredients

* 1 cup mashed, cooked pumpkin
* 1/2 (12 fluid ounce) can sweetened condensed milk
* 1 eggs, beaten
* 1/4 cup and 2 tablespoons packed brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
*
* 1-1/3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup shortening
* 1/4 cup cold water

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Re: Pumpkin Pie

Libby's can is the best I have ever had!

Re: Pumpkin Pie

Ok, this is my fake and bake - it was originally from a shape magazine recipie and it's not that bad for you. EASY AND DELISH!!!

Buy a premade graham cracker crust
Mix 1 can pumpkin with instant vanilla pudding mix and I think 1 cup of milk. Mix should not be too liquidy, more of a pudding consistency and it firms up a little more when it rests. Add in about 1 - 1.5 teaspoons of pumpkin pie spice. Mix and pour in the crust. Let sit in the fridge....seriously delish!

Re: Pumpkin Pie

I use the one from Libby's on the can, but I replace the evaporated milk with condensed milk. It was a mistake the first time....but it was so amazing that I do it every time now!