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Looking For Good Pumpkin Pie Recipe

Everyone I talk to seems to have their own variation on that old classic, pumpkin pie. I'm a bit bored with my own recipe...anyone have some tasty suggestions?

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  1. Might want to take a look at this recent thread with a ton of ideas: http://chowhound.chow.com/topics/917612

    1. I'm trying this recipe tomorrow with an all-butter crust: http://www.thenourishinggourmet.com/2...

      1. The one on the back of Libbys is as good as any.

        1 Reply
        1. re: coll

          Except it's too sweet. Cut the sugar by at least half and adjust the spices to personal taste.

        2. Bake a halved, gutted kabocha (a.k.a. butterCUP, not NUT) squash and use that for the filling. It tastes like a mixture of acorn squash and sweet potato, and is not at all watery.

          Remember The Prairie Home Companion adage that the best pumpkin pie you've ever tasted is not all that different from the worst pumpkin pie you've ever tasted.

          1. The best pumpkin pie I ever tasted was made with a can of almond flavored sweetened condensed milk that I picked up at Big Lots. I never found another can of that flavored condensed milk. I ended up adding some almond extract to the plain flavored kind, and that was good, too.

            1. To me, pumpkin pie is too sweet and jiggly. The first time I ever had pumpkin cheese cake, I found my heaven. And the suggestion below - almond condensed milk - now Almond Pumpkin Cheesecake pie with a graham cracker and almond crust sounds DIVINE!

              1. This is what I am making this year, Apple Butter Pumpkin Pie.


                1 Reply
                1. re: PotatoHouse

                  I have some pumpkin in the freezer, some jars of apple butter that I put up last fall, and I think I have a jar or freezer pack of apple - pumpkin butter that I made, as well. Now I know what I'm going to do with all of them. Thanks, PH!

                2. Any recipe with less sugar and uses sour cream, heavy cream, or cream cheese is likely to be better. Extra points for brown sugar or maple syrup and rum and vanilla.

                  All-butter crust, blind-baked.

                  1. This is probably going to cause me to be flogged, but Paula Deen's pumpkin pie. Just trust me. Please.

                    1. I made this one from Anna Olson on the weekend. It was a very different flavour, richer, not overly sweet, I liked the addition of molasses. There is no flour in this, and a fair amount of cream. The texture was different than I am used to, but pleasantly so. It was rich and creamy and silky, vs gelatinous and overly set. It was almost more like a creme brulee vs a panacotta. I would definitely blind bake the crust.