Pumpkin Pie

I also like the recipe on the Libby's can. I sometimes use heavy cream instead of evaporated milk. I also tend to increase the spices. However, since this is such a traditional item and people have preconceived ideas about what pumpkin pie should taste like, I just stick to the recipe if I am making the pie for a gathering.
Reply to
Vox Humana
Jessica writes:
LIBBY'S® PUMPKIN PIE 2 large eggs, slightly beaten 1 can Libby's® solid pack pumpkin (15 oz) 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cup evaporated milk (12 oz) 2 8-inch pie crust Combine filling ingredients in order given; pour into pie crusts. Bake 15 minutes at 425 degrees F, reduce temperature to 350 degrees, and bake an additional 30 minutes or until knife inserted near center comes out clean. Cool; garnish if desired with whipped topping.
Libby's® is a trademark of Société des Produits NESTLÉ S.A., Vevey, Switzerland
Reply to
The Old Bear
Here's my favorite, although not too traditional.
* Exported from MasterCook *
Recipe By : Bon Appétit,November 2001 Serving Size : 10 Preparation Time :0:00 Categories : Desserts Pie Pie/Tart Crust
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flaky Pie Crust Dough 1 1/4 cups all purpose flour 1/4 teaspoon salt 5 tablespoons chilled unsalted butter -- cut into 1/2-inch pieces 1/4 cup chilled solid vegetable shortening -- cut into 1/2-inch pieces 2 tablespoons ice water -- (or more) Filling 1 can pure pumpkin -- (15 ounce) 1 cup dark brown sugar -- (packed) 3 large eggs 1 1/4 cups heavy whipping cream 2 tablespoons dark rum 2 tablespoons finely chopped crystallized ginger 1 teaspoon ground cinnamon 1 teaspoon grated orange peel 1/4 teaspoon ground nutmeg 1/4 teaspoon salt
Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.)
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
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NOTES : Even traditionalists will love this pie, which is accented with grated orange peel.
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