Pumpkin Pie Ideas Needed
I have a bunch of small sugar pumpkins - straight out of my garden - and I'd love to make a good pumpkin pie. Anyone have a really good recipe? I'd love to hear about it.
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19 Comments:
I always use regular milk not the sweetened condensed stuff. Otherwise, most recipes are pretty much the same unless you start making something like pumpkin cheesecake. My favorites is from the Joy of Cooking, which the recipe is available online. I have also heard of people sprinkling brown sugar on the pie crust before putting in the pumpkin filling (for a regular pumpkin pie).
pancakesx at 7:46PM on 10/30/09
I adore pumpkin pie and use the classic recipe with sweetened condensed milk (found here: http://allrecipes.com/recipe/perfect-pumpkin-pie/detail.aspx) - it's delicious and adored by the family, and I think if I changed it up in any way, there might be a revolt (I do double the spices called for, as I like a little more spice). In my search recently on epicurious.com for a new dessert to try for Thanksgiving, I came across several well-reviewed recipes for variations on the classic pumpkin pie, including some with streusel toppings and others with different flavorings added, like maple. There was even a pumpkin pecan pie, combining two of the great Thanksgiving classic desserts (sounded wonderful!). I suggest going to the Epicurious web site and doing a search for pumpkin pie, then taking a look at the ones with the most positive reviews. There were so many creative ideas there that you're sure to find something that appeals to you!
PinkCupcake at 8:06PM on 10/30/09
I use heavy cream and either rum (original recipe), brandy, cognac, or bourbon depending on my mood. The original recipe, from Williams Sonoma Pies and tarts, called for finely ground pecans but I prefer the smoother texture without them. One thing I always do now is prebake the crust before adding the filling.
Last year I made the Two-fer pumpkin pecan pie from Saveur and it was pretty good. I really like pumpkin pie though, so the plain is still my favorite.
1 lb pumpkin puree
1 1/2 cups heavy cream
1/4 cup rum
4 eggs
3/4 cup sugar
1/4 cup rum
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
GrantK at 12:07AM on 10/31/09
My goodness, the sweetened condensed stuff? Regular condensed milk, yes; it's what many of us grew up with. But one of my favorite tweaks is this crust, and a killer ginger-butterscotch sauce that is to die for. I blogged about it a couple of years ago: http://stlouiseats.typepad.com/st_louis_eats_and_drinks_/2006/11/tweaking_the_pu.html
Take a look, especially if you're not wild about making pie crust.
lemons at 12:19AM on 10/31/09
Caribbean Pumpkin Pie
8 servings Prep plus cooking time: 1–1/2 hrs. Cooling time: 2+ hrs.
1 pie crust
1–15 oz. can Libby's® pumpkin filling
4 large eggs, lightly beaten
3/4 cup light cream
7 oz. granulated sugar (7/8 cup)
1/2 tsp. table salt
2 tsp. finely grated fresh ginger root
1/4 tsp. ground cardamom
4 tbsp. Myer's® dark rum
Equipment
pie weights or 1 lb. dried beans
10” pie plate
10” pie edge shield
Position oven rack in middle position and preheat to 375°F.
Roll out the dough to 12” round. Line the pie plate with the pastry round, flute the edge with your fingers. Line the pastry with aluminum foil and fill with pie weights or dried beans. Blind bake the crust for 8 min. Remove weights and foil, pierce the bottom of the crust several times with a fork, and continue baking 5 min. or until pastry is set and dry. Cool on a wire rack.
Mix remaining ingredients to make filling. Place pastry–lined pie plate on oven rack. Carefully pour filling into crust. Cover edge of pastry with pie shield. Bake @ 375°F. for 50 min., or until a toothpick inserted in the center comes out clean.
Cool pie on a wire rack for 2 hours before serving.
To serve, garnish with whipped cream.
Cover and refrigerate leftovers. Will keep 2–3 days in the refrigerator.
salpico at 1:34AM on 10/31/09
In defense of sweetened condensed milk, it's what *I* grew up with, so it's what I am familiar with and what I like (I'm from the South... we like things sweet, LOL!). That being said, I'm definitely open to variations - I adore pumpkin in most any form! I went back to the Epicurious web site to bookmark some of the recipes for myself; here are the ones I found most intriguing:
Pumpkin Pie with Brown Sugar-Walnut Topping: http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-with-Brown-Sugar-Walnut-Topping-355849
Pumpkin Pie Brulee: http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-Brulee-105850
Maple Pumpkin Pie: http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pie-104200
Pumpkin Pecan Pie with Whiskey Butter Sauce: http://www.epicurious.com/recipes/food/views/Pumpkin-Pecan-Pie-with-Whiskey-Butter-Sauce-104141
PinkCupcake at 4:30AM on 10/31/09
I make the Cooks Illustrated pumpkin pie. It's sooo good, especially warm with whipped cream melting on it!
Potboiler at 12:11PM on 10/31/09
My favorite is Julia Childs' Aunt Helens' Rum Pumpkin Pie.
Most fantastic pie I have ever had. The regular stuff does not even tempt me anymore compared to this one.
Delicious.
sadiepix at 1:41PM on 10/31/09
You might want to try a pumpkin cheesecake. I made one last year for Thanksgiving and it was great. I bet it would taste even better with those sugar pumpkins. I am not posting a recipe as there are so many different ones. The one I used had a gingersnap crust and it did complement the pumpkin wonderfully.
finsbigfan at 4:11PM on 10/31/09
I also favor the Cook's Illustrated recipe, although my mom makes a delicious pie from a Betty Crocker cookbook - however, if you are going to booze up your pie (and I recommend you to!), none of this bourbon ridiculousness. Kahlua. Really. The subtle, subtle coffee flavor with the pumpkin and spices is perfect.
GirlFromJetCity at 6:30PM on 10/31/09
If you have any gluten free friends, they'd love it if you baked a pie for them. Here's my favorite gluten free, dairy free pumpkin pie recipe - http://freerangecookies.wordpress.com/2009/10/19/gluten-free-pumpkin-pie-recipe/
I don't know why, but pumpkin pie has never appealed to me very much. I'm making pumpkin cookies and flourless pumpkin cake to bake around the pie issue.
Cookievore at 1:35AM on 11/01/09
Last year for Thanksgiving I made this pie from 101cookbooks link It has coconut milk in it instead of condensed milk. I was really hesitant at first but I am so glad I tried it. The coconut milk is very subtle and brings a wonderful flavor to the pie. It will have to be my go to pumpkin pie now too because my father in law has always hated pumpkin pie until he tried this one.
MsHumpal at 10:14AM on 11/02/09
Several years ago, I found Cindy's Pumpkin Pie recipe that uses melted ice cream. I've made it almost every year since then and have enjoyed it every time.
The fact that the dairy component is ice cream is something that I would have never considered before, but it does help to yield a pie that isn't as dense as some other recipes.
SredniV at 8:08PM on 11/02/09
I've been making Pam Anderson's recipe for silky pumpkin pie for about six years now. It's in her book CookSmart. There's no sugar added, but it uses both sweetened condensed milk and evaporated milk. You heat a can of pumpkin puree with spices, and whisk in a can each of evaporated milk and condensed milk. You add the heated pumpkin milk mix to two eggs plus two egg yolks in a blender - tempering, of course - and blend until smooth. The first couple of times I made it, I ended up with more filling than crust, but not quite enough for two pies, and I filled ramekins with the excess and baked them along side the pie in a water bath. I liked the little ones so much that the past few years, I've left the crust out entirely and baked a full pie in a ceramic tart pan along side four ramekins in a water bath. It's more of a pumpkin custard - wonderfully creamy and light.
inblackink at 8:49PM on 11/02/09
I have no problem admitting this...but I use the recipe on the back of the Libby's canned pumpkin.
eat_a_cookies at 8:54PM on 11/02/09
Don't have a recipe for this but I seriously love pumpkin cheesecake -- it's a thick layer of pumpkin pie filling on top of a layer of NY style cheesecake. It's amazing!
Cassaendra at 8:59PM on 11/02/09
An eggnog pumpkin pie is THE way to go. My husband is in the Coast Guard and one of the great cooks on base would make these each year to sell for the holidays. She's moved on to another station now, but thankfully I've got the recipe and it's my favorite! Thanks Stacey!! http://www.foodnetwork.com/recipes/emeril-live/staceys-i-dont-have-any-evaporated-milk-pumpkin-pie-recipe/index.html
spring1onu at 9:25PM on 11/02/09
It depends if I am making pumpkin pie or pumpkin custard pie. There is a difference. One is a baked mashed pumpkin and the other is a pumpkin custard which is the one I really love. I use a can of evaporated milk or regular whole milk in a pumpkin pie and milk, cream and additional eggs in pumpkin custard. I never use condensed milk in pumpkin pie.
JerzeeTomato at 6:44AM on 11/03/09
My recipe for pumpkin pie is a riff on the back of the Libby's can, and it always gets raves.
Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white
Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)
Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg
Use 3 eggs instead of two
MMinNYC at 5:07PM on 11/03/09