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Oct 9, 2009 04:22 AM

Which pumpkin for pie?

If I get really ambitious and have time, I would like to make a traditional pumpkin pie and maybe even make it from scratch. If I can't find sugar pumpkins, what else can I use?
Anyone have a good filling recipe? All the ones I am looking at are dazzled with extra this and that. I want one for old fashioned, simple pumpkin pie.

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  1. most canned pumpkin pie filling is actually a hybrid squash. most pumpkins are not that great for pie.

    1. At the end of the day, Libby's pumpkin is the best IMO. I've tried fresh pumpkins, organic canned pumpkin, etc. and you just can't beat Libby's. I make the recipe on the back of the can and double the spices.

      1 Reply
      1. re: Janet from Richmond

        Ditto ...
        The only suggestion I'll make about the filling is, whatever recipe you decide to use, try a shot of cognac as part of the liquid. Great results

      2. oh gosh! it is so much work. last year i used a sugar pumpkin from whole foods (it didn't taste very sweet/deeply flavorful but the sugar and cream in the pie makes up for it)

        push through a fine mesh
        so tired....

        then i have to roll crust, make custard and bake!! guah... although the filling is velvety and creamy; everything you dream a pumpkin pie would be....

        i've haven't tried libby's but maybe i should save myself some work??

        1. I've never made a pumpkin pie with fresh sugar pumpkin but based on the MANY things I've read saying that the results aren't that great, if I were determined to do this I would use a butternut squash, which has lots of flavor when baked/roasted.

          1. Butternut Squash all the way!

            In fact I interviewed a pumpkin farmer a couple years ago for a story, and he needed to supply 15-20% Butternut squash with his pumpkins to the canning factory.
            Apparently any more than that and they couldn't call it pumpkin on the can (here in Canada)... any less and people complained it didn't taste "pumpkin-y' enough.