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Oct 5, 2004 01:23 PM

Best Pumpkin Pie recipe?

  • m

What's your favourite pumpkin pie recipe?

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  1. Many people say the recipe on the back of the can of Libby's Pumpkin Puree is the best. I can say it is very good.

    5 Replies
    1. re: Chas

      Thanks, that's the one I usually make but substitute whipping cream for the evaporated milk. It's really good.

      1. re: Middydd
        Caitlin McGrath

        I prefer to substitute brown sugar for white in the Libby's recipe. Complements the spices and pumpkin flavor well. (I have to credit my mother for that, since that's how she does it.)

        1. re: Caitlin McGrath

          Sometimes I use brown sugar, sometimes I use white but add some molasses in place of some of the sugar.

          I don't think I ever follow a recipe exactly. Makes it hard when somebody asks for it, what variation did I use this time?

        2. re: Middydd

          Regarding substituting whipping cream for evaporated milk in the pumpkin pie, I assume you don't whip it, just use it instead of evap milk. Am I correct? I will have to try this.

          I was debating whether to make an apple crisp or pumpkin pie this weekend - fall is definitely here in MI - but I think the pumpkin just won me over. D.

          1. re: Donna - MI

            No, I don't whip the cream before adding it. It bakes for a bit longer time. You might need to put tin foil over the crust edges. Sometimes I do, sometimes it doesn't brown that quickly.

      2. c

        Always just made the one on the back of the One-Pie can (and what wouldn't I give for a wall-sized reproduction of that label). Why mess with perfection? But if you're itching for a change, you can add variety by swirling cheesecake batter into the pie. Pumpkin and cream cheese have a natural affinity, and I think the contrast of the swirl works better than regular pumpkin cheescake. If you're making several desserts for the holidays, you can usually either plan another, very different cheesecake item for a buffet and take from the batter before you flavor, or you can bake off a regular cheesecake and freeze it for use later.

        1. There are pumpkin pie recipes where you mix the custard (pumpkin, eggs, sugar, dairy, spices) in a bowl, pour into a pie shell and bake. Then there are the recipes where you cook the custard stove-top a little and then pour into a partially baked pie shell and finish in the oven. I prefer the latter. I think there's one in Cook's Illustrated "Best Recipe" cookbook, but I've seen them in other cookbooks too. The stove-top recipes tend to be a little less mealy with wonderful color, but they are a little more complicated. I think it's worth it.

          1. My secrets: use fresh roasted butternut squash instead of canned pumpkin. You can roast the squash whole (just jab some steam holes in the sides) until soft, then cut open and scoop out seeds and goo. Mash squash or put through a food mill. Makes a huge difference--filling comes out light and almost fluffy instead of dense and custard-y.Second--prebake the pie shell. Do the blind-bake thing with foil or parchment and beans, then bake for another couple minutes, just until very lightly colored and firm. Let cool, then pour in pie filling and bake again. No more soggy crust!

            6 Replies
            1. re: dixieday

              I make a butternut squash pie with a roasted maple chestnut puree as a base between the crust and the squash filling.

              1. re: Emme

                This sounds amazing. Is it a recipe from somewhere or your own invention?

                1. re: K. McB.

                  My own invention. I mix up chestnut puree that I puree from canned roasted chestnuts if not in season, add cream, and maple syrup. I layer it on top of the crust, then make a butternut squash pie filling similar to my recipe for pumpkin. People are generally very surprised when they taste it. As for the butternut part, my grandmother still insists that it's pumpkin. :)

                  1. re: Emme

                    If you'd like more precise amounts, I can go dig out the recipe...

                    1. re: Emme

                      I'd love for your to post the recipe. Sounds delicious!

                      1. re: Samantha

                        Sorry for the delay, but I've posted the recipe on the Cooking Board.

            2. This is it. I've been making it for over 20 years and it's the only pumpkin pie I really like. I use my own home-made pumpkin puree and it's really delicious. The flavour is lighter and less spicy than the usual kind - but I think it allows the taste of the pumpkin actually emerge from the murk. And since this coming weekend is Thanksgiving in Canada - I'll be making two of these on Sunday.

              Honey Pumpkin Pie

              2 eggs
              1-3/4 cups pumpkin puree
              3/4 cup honey
              1 tsp. cinnamon
              1/2 tsp. ginger
              1/2 tsp. nutmeg
              1 cup evaporated milk
              1/2 cup regular milk
              1 unbaked 9 or 10-inch pastry shell

              Preheat the oven to 425o F (220o C)

              Place all the ingredients into the container of a blender and blend until smooth. Pour into unbaked pie shell (preferably 10-inch

              Bake the pie for 15 minutes at 425o F (220o C), then lower the heat to 350o F (180o C) and continue baking for another 45 minutes, or until a knife slipped into the center of the pie comes out clean.

              Cool to room temperature before serving with plenty of whipped cream.

              Makes about 8 servings.