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Oct 3, 2006 04:43 PM

pumpkin pie

lately ive read about pumpkin pies (the season yknow) a lot and also about substituting sweet potato or some kind of squash for the pumpkin. ive never gone that route, only the traditional libby's classic. wondering if anyone has tried the alternative route vegetable paths and what the results were. any dough related comments are welcome, too.

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  1. I haven't tried any alternative to pumpkin. I just wanted to post and say I LOVE pumpkin pies. It's one of my favorite things and I sometimes have it outside of the holidays and fall. I'm wondering if others tried experimenting adding other things to it. For the longest time, I thought it might be interesting to mix in pieces of Reese candy. I thought the chocolate and peanut butter might be a nice texture against the pumpkin and really make it a sweet dessert. :)

    1. I'm a purist when it comes to pumpkin pie. I use the Libby's recipe and double the cloves and ginger. With some fresh whip cream, it's perfection. I love it for breakfast during the holiday season.

      1 Reply
      1. re: Janet from Richmond

        I pretty much devour anything thats left of a pumpkin pie for breakfast and I never do breakfast...I am also not a dessert person.

      2. I've sworn by the berkeley bakeshop recipe published in Sunset for years now. I would have linked to the Sunset site but they no longer have the recipe listed. You can substitute canned pumpkin or any other cooked sweet winter squash for the baked pumpkin. Yum!

        Bakeshop Pumpkin Pie

        1 Sugar Pie pumpkin (about 3 lb.)
        4 large eggs
        2/3 cup firmly packed brown sugar
        1 1/4 teaspoons ground cinnamon
        3/4 teaspoon salt
        3/4 teaspoon ground ginger
        1/4 teaspoon ground cloves
        1 1/4 cups dark corn syrup
        1 3/4 cups half-and-half (light cream) or whipping cream
        2 baked 9-inch pie crusts
        1. Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.

        2. When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.

        3. In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.

        4. Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.

        5. Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.

        6. Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.
        Yield: Makes 2 pies, 8 or 9 servings each

        1. Add two tablespoons of either vanilla or brandy. As my Aunt would say, it's a '10'.

          1. I, too, am a pumpkin-pie-for-breakfast type. I love the Libby's recipe, with some adjustments in seasonings.

            I'd say go for it with the squash or sweet potato, if only to see what it's like.

            The only thing I would NOT recommend is trying to make pumpkin pie from whole fresh pumpkins. Sure, you can do it, and you might feel accomplished and virtuous for doing it from scratch. But you'll find that it's an awful lot of work for a result that is no better than a pie made with the canned version. Save yourself the effort!