Need pumpkin pie recipe, not from the back of the can!
I have been tasked with bringing the pumpkin pie this Thanksgiving. While I like pumpkin pie, I have become bored in recent years with the standard back of the can of pumpkin pie that my and my significant other's families make year after year. How can I spice up pumpkin pie? I can't get too crazy, as the traditionalists will be angered, but I'd like something a little different. Any ideas?
If you search for the epicurious website, and then type in "pumpkin pie", you'll get lots of recipes from Gourmet and Bon Appetit mags. You can then peruse them to see which ones look interesting. There are also ratings and comments by folks who've made the recipes.
They have everything from a basic pumpkin pie to overblown pies with whipped cream, pecans and bourbon (I made that up, but you get what I mean) A good start.
Actually, I make a pumpkin cheesecake every year made with bourbon and topped with pecans - ; - ) so you aren't that far off base! It was featured on the cover of Gourmet a million years ago, has become a staple, and is always gone before the pie!
That said, I always make a standard pumpkin pie anyway; it just seems a part of the meal, and without it the purists would revolt! I agree - just search epicurious.
Why not try something different? Here's my recipe for Sweet Potato Pie that we make every Thanksgiving:
Sweet Potato Pie With Marshmallow Meringue Topping
Graham Cracker Crust
1-1/4 cups graham crackers, crushed fine (about 9 graham crackers)
1/4 cup granulated sugar
6 Tablespoons butter, melted
Combine graham cracker crumbs with sugar and butter. Mix well.
Spread evenly over bottom and sides and press into a 9-inch pie pan.
Sweet Potato Pie Filling
1 can (29-oz) Princella Yams (drained, pureed - makes about 2 cups of pureed yams)
1 can (14-oz) sweetened condensed milk
1/4 cup granulated sugar
2 large eggs
2 teaspoons lemon juice
1-1/2 teaspoons Penzeys Apple Pie Spice (or 1 tsp Cinnamon and 1/2 tsp
1/4 teaspoon salt
Preheat oven to 350 F. - Bake 45 - 55-minutes
Combine sweet potato puree, condensed milk, eggs, lemon juice, spices and salt.
Whisk until blended well. Pour into prepared 9-inch graham cracker pie crust.
Bake for 45 - 55 minutes or until a knife tip inserted in center comes out clean.
Remove from oven. Apply marshmallow meringue while pie is still warm.
2-cups of miniature marshmallows
1 Tablespoon milk
4 egg whites
1/3 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven broiler. - Broil 1-minute.
In a saucepan on the stove top, over low flame, heat marshmallows and milk, folding gently until marshmallows are all melted. Remove from heat and continue folding until mixture is smooth and fluffy. Cover pan and set aside until needed. Beat egg whites in another bowl along with cream of tartar. Add sugar gradually and continue beating until egg whites are stiff and smooth. Add salt and vanilla. Fold warm marshmallow mixture carefully into the egg whites to combine.
Spread over pie and place under oven broiler for about 1-minute, until meringue is slightly browned.
Serve Sweet Potato Pie warm or chilled.
i add a maple chestnut cream layer at the bottom -- puree chestnuts with a little evaporated milk or cream, maple syrup, and layer under pumpkin filling
or add a brittle layer to the top -- make brittle separately, then crumble on top of filling in the last ten minutes of baking.
May I suggest making a butternut squash pie? I have been making this recipe for 4 years now and we've never gone back to pumpkin. It's close enough that you won't cause an uproar with the fam but unique in that it's not the 'norm'. There's a little more work involved because you're not opening a can but it's worth it. We prefer the filling texture to both pumpkin and sweet potato.
ps - Although I use Mark Bittman's crust recipe I'm sure this one is good too.
The Gingered Pumpkin Pie recipe from Cooking Light is really good, it's a typical pumpkin pie recipe with a gingersnap struesel. The lightened filling was no different than regular pumpkin pie (same taste, less fat!), but I'm sure you could use the struesel topping with any filling recipe.
I like this one, from an old NY Times cookbook. The molasses gives it a really rich flavor and a darker color.
1 unbaked pie crust
2 large eggs
1/2 cup sugar
2 Tbs molasses
1/2 tsp salt
1 tsp ginger
1/4 tsp cloves or allspice
2 cups cooked or canned pumpkin, strained
1 1/2 cups milk, light cream or evaporated milk
1. Prepare pie shell with a fluted standing rim. Brush lightly with egg
white or shortening
2. Preheat oven to 450°F; adjust oven rack to lowest position.
3. Beat the eggs with the sugar, molasses, salt and spices until well
blended. Add the pumpkin and milk and mix well. Adjust seasonings.
4. Turn the mixture into the prepared crust and bake for 10 minutes. Lower
oven temperature to 400° and bake until a knife inserted in the center comes
out clean, or about 30 minutes longer.