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Nov 21, 2012 09:54 AM

Still looking for the best Pumpkin Pie recipe

So far I've tried Dorie Greenspan"s Sour Cream Pumpkin Pie, the flavor was perfect, the consistency grainy and thick. I must have done something wrong. it wouldn't firm up and I cooked it more than 1/2 hour more than the recipe called for.

King Arthur's Classic Pumpkin pie which is close to Libby's except one more egg, brown sugar in
place of granulated and more spices. Was kind of Blah.

Williams Sonoma Pumpkin Pie using Muirhead Pecan Pumpkin butter, It was good but pretty sweet with an unusual taste.

As you can tell I am obsessed with finding the Right One. Anyone have a favorite?

Time is running out- I am growing more concerned. Pls help.

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  1. We stopped searching after we tried the Silver Palate version.

    1. My husband has been making this from Bon Appetit for years, to raves. We skip the whipped cream addition/topping.
      He uses Craig Claiborne's crust recipe (no link, sorry).

      1. I have used the recipe in the Fannie Farmer Baking Book for years, to great compliments. It does tend to crack when cooling, especially where I stuck a knife in to test for doneness, but the light custard texture and taste are great.
        P.S. I always need to cook it longer than the recipe says: 10-20 minutes

        1. You can mix it up 24 hours before you bake it for a better flavor.

          2 Replies
            1. re: taluga

              Yes-not sure about the recipes with cream cheese and all the exotic ingredients, but the classic recipes with milk or cream and the rest of the usual stuff. You can also try cooking the pumpkin on the stove with the spices in advance, then mixing it with the rest of the stuff and letting it sit overnight in the fridge.

          1. After spending 20 years tweaking pumpkin pie recipes for customers, my top seller and all-time favorite was one very similar to this,


            However, I did have ground ginger in the pie and the crust.

            Our #2 was a pumpkin tart, the tart was made with ginger snaps and the pie used coconut milk and was almost like a custard tart. We topped it with dark chocolate pumpkin seed brittle.