Best Pumpkin Pie recipe?
- Middydd Oct 5, 2004 01:23 PM
What's your favourite pumpkin pie recipe?
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.
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.
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.
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!
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. :)
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
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.