Simple, No-Frills Pumpkin Pie
I need a good recipe for a pumpkin pie. It can't include booze (unfortunately...) . I've only made pumpkin pie once, and it wasn't that great. It was passable, but not great. Since I'm making it for my boyfriend's family, and since he's already bragged to them how good I can cook, I'd like something that will knock their socks off...or at least make them not think I'm a total hack.
Please? Halp?
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12 Comments:
I posted in some other thread that I like to do what the can says (using the separate spices, NOT pumpkin pie spice) and then my secret is subbing eggnog for the evaporated milk. Not complex or anything, but it always gets big compliments because it's a little different.
MaresyDotes at 4:50PM on 11/11/08
You don't need booze. I use an extra egg in the recipe on the Libby's can. The eggnog instead of the milk is a good idea, too; it provides liquid and seasoning, but the extra egg will add a silkier texture. And if you want pie crust that doesn't involve pastry-making, here's the crust that I use: ">http://query.nytimes.com/gst/fullpage.html?res=9403E5DF153FF934A25752C1A9629C8B63&sec=&spon=&pagewanted=2,/a>
It's a spiced graham cracker-walnut crust, stays firm under the pumpkin. And, oh, yes, that ginger butterscotch sauce is divine, but not mandatory.
lemons at 5:30PM on 11/11/08
My mother uses the Betty Crocker recipe and never gets complaints.
KarynMC at 11:02AM on 11/12/08
I just posted a Caramel-Pumpkin-Toffee pie on my blog that would fit just perfectly. It sounds really fancy, and tastes really fancy, but I would still consider it a "no-frills" pumpkin pie. It's a recipe from Christmas with Southern Living. I just made 16 of these pies last week- they are really easy to make and not overly time consuming.
Whisker at 12:20PM on 11/12/08
I almost always use the recipe on the back of the Libby's can. My mom doesn't particularly care for nutmeg or cinnamon in her pumpkin pie, so sometimes I'll leave it out or sub ginger. Pumpkin pie is really hard to get wrong.
Delinia at 1:59PM on 11/12/08
Who puts booze in a pumpkin pie? I never have. Just use the recipe on the can like Delninia said. It could not be more simple than that. Pumpkin pie is a beginner level dessert.
JerzeeTomato at 10:29PM on 11/12/08
@MaresyDotes--great name! And that eggnog trick sounds killer.
I too use the recipe on the Libby's can and have excellent results every time, only this year I'm going to use the eggnog trick. Also, the recipe for the pumpkin roll on the inside of the label is very good.
buffy at 11:52PM on 11/12/08
I think the eggnog trick sounds good...I'll give that a try.
@JerzeeTomato: Yeah, I asked around and some people put dark rum or burbon in their pie.
AlBee at 12:04AM on 11/13/08
What about the baking process? Should the crust be blind-baked for a bit prior to adding the filling? Is it really necessary to start baking at a higher temperature and then turn the oven down?
punkin712 at 8:23AM on 11/13/08
This is what you do: The can on libby's pumpkin. It has THE pumpkin pie recipie. I have been making it myself since I was 13. Never messes up. And if you dont want to worry about the crust, just go premade. SERIOUSLY! there is nothing to worry about!
(and if you want to make it look really nice, cut little leaves out of pie crust to decorate it)
delilah at 8:32PM on 11/13/08
@ punkin712.... I never blind bake my crust and always follow the start-at-high-switch-to-lower-temp directions. Also, watch the edges of your crust. If they start to get over-browned before your custard (that's all pumpkin pie is, right?) is set, use foil strips to cover and protect.
Delinia at 8:52PM on 11/13/08
@lemons - what's the recipe for the spiced graham cracker-walnut crust... it sounds amazing, but the link doesn't work :o(
sportzmedchick at 11:05PM on 11/13/08