Originally Posted By Ursula I am looking for a new yet traditional receipe. I would love a very good and highly loved one if you have one to share. I usually do the one that is on the back of the pumpkin filling can, but this year I wanted to be adventurous. I am not against buying an actual pumpkin and starting from there, either. Thanks in advance. Also, if there is a story with your recipe (i.e. it was your grandmother's etc., I'd love to hear that part, too).
Originally Posted By JohnS1 Where does the term TOCKS come from and what does it really mean? And the best pumpkin pie is from Costco! (-:
Originally Posted By alphabetmom I agree with the Costco. Doesn't Costco have the best of everything. lol No one can tell what my favorite store is.
Originally Posted By Labuda You honestly don't know the word tocks, John? :-O That's a Tiggirlism - tocks = rocks.
Originally Posted By Pixie Glitter Ursula. Trust me on this. You don't want to start with a pumpkin unless a very reliable source gives you a fabulous recipe that absolutely demands starting with the pumpkin. When little Miss Glitter was about three or so, I decided it would be a wonderful, educational, mother-daughter bonding experience to make a pumpkin pie from scratch. (I'd always used the canned pumpkin before). So off we went. Found the perfect pie pumpkin. Brought it home. Killed it, cleaned it, carved it up (with enormous difficulty and several near finger severing incidents), cooked it, and made a pumpkin pie from scratch. It took hours and hours. And. . . .wait for it. . . . you know what's coming here, don't you?. . . . worst. . . pie. . . ever. It was bland and tasteless and SO not worth the effort. I was really disappointed, although I must say that the kid thought it was a wonderful experience. At three it's not so much the taste of the pie as the fun of scooping out all the slimy pumpkin guts with your hands that makes for a perfect baking experience. Ironically, today the little Glitters and I will be making another pie from scratch. But this time I've chosen apple. Apples are much smaller and more docile fruits, so I'm anticipating a much less arduous killing and carving process.
Originally Posted By amazedncal2 My mom has always used the one on the can of Libby's pumpkin (not the pumpkin pie mix, regular canned pumpkin). Classic pumpkin pie I agree that Costco has a good one and Trader Joes frozen pie (just defrost) is good too, just waaay smaller thatn Costco Both have that Libbys taste
Originally Posted By amazedncal2 <a href="http://pie.allrecipes.com/AZ/LibbysFmsPmpkinPi.asp" target="_blank">http://pie.allrecipes.com/AZ/L ibbysFmsPmpkinPi.asp</a> Hope this worked, I am computer challenged
Originally Posted By amazedncal2 Shoot, hit the button too soon. I meant to write that this is probably the recipe that you have used too. Everytime we try to stray from it, we think "what the heck is that taste?"
Originally Posted By m2 Ursula, I have been in charge of the pumpkin pie making for my family ever since my grandmother passed 20 years ago. I have tried many different recipes, even tried pumpkin cheesecake one year. Each time I strayed away from the recipe on the can I would get comments like, "Why does this taste so weird?" "What kind of pie is this?" "Is this what you usually make?" I don't try to get creative anymore. I stick to the recipe on the can as boring as it is and everybody stays happy.
Originally Posted By melekalikimaka Here is the recipe I have made for the past 5 or 6 years. I did a taste test w/the Libby's recipe or this recipe and preferred this one. Honestly, I think the fresh nutmeg has a lot to do with it. Cook’s Illustrated Pumpkin Pie 1 recipe pie dough 2 cups (16 oz) plain canned pumpkin puree 1 cup packed dark brown sugar 2 tsp. Ground ginger 2 tsp. Ground cinnamon 1 tsp. Fresh grated nutmeg ¼ tsp. Ground cloves ½ tsp. Salt 2/3 cup heavy cream 4 large eggs 1. Adjust oven rack to lower and middle positions and heat to 375 degrees. Partially bake pie shell on middle rack till it’s a light golden brown, about 9 minutes. 2. Meanwhile, process pumpkin puree, brown sugar, sp ices and salt in a food processor fitted w/steel blade for 1 minute. Transfer pumpkin mix to a heavy bottomed sauce pan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny about 5 mins. 3. As soon as pie shell comes out of oven, increase oven temp to 400 degree. Whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mix through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer. 4. Immediately pour warm filling into hot pie shell. (ladle any excess filling into pie after it has baked for 5 mins or so-by this time the filling will have settled.) Bake pie on a lower rack until filling is puffed, dry-looking, and lightly cracked around edges and center wiggles like gelatin when pie is gently shaken, about 25 mins. Cool on a wire rack for at least an hour. Doubled Recipe: 4 cups (32 oz) plain canned pumpkin puree 2 cups packed dark brown sugar 4 tsp. Ground ginger 4 tsp. Ground cinnamon 2 tsp. Fresh grated nutmeg 1/2 tsp. Ground cloves 1 tsp. Salt 1 1/3 cup heavy cream 8 large eggs (I have also used this recipe and made it the "Libby's" way and it tasted pretty good too.)
Originally Posted By melekalikimaka Also, Cook's Illustrated tested real pumpkin to the canned pumpkin and preferred the canned pumpkin. They said that cooking it for a few minutes in a saucepan improved the flavor a bit. It's so nice to use the canned stuff and not feel guilty. LOL
Originally Posted By melekalikimaka Oops, one more thing, Pixie, did you use a regular carving pumpkin or small, Sugar pumpkins?
Originally Posted By Ursula Oh, thank you everyone! Buying a pie is out of the question since the whole point is for me to actually make one myself. Loved your story, Pixie. I've done apple pies before and they do turn out great. In fact, I prefer apple pies to pumpkin any day...but it's for the husband and his favorite is pumpkin. *sigh* I will give up the idea of using real pumpkin, although I'll put it on the backburner for maybe during time off at Christmas. m2-How rude of them! Hello Libby's can, here I come.
Originally Posted By Ursula I agree, Candice, Pumpkin pie is not my favorite! Cheesecake, any day of the week!
Originally Posted By melekalikimaka I just realized that the recipe I posted in this thread is a bit wrong. In step #3 it says to add cream and milk. It should be cream or milk. (And of course, this means you can use cream or milk in the recipe.) I'm going to make this recipe as soon as the pecan pies are out of the oven. Oink.
Originally Posted By JohnS1 IfFor those of you who think you like cheesecake better than pumpkin - try pumpkin cheesecake!!! Mmmmmmmm
Originally Posted By retlawfan If you haven't tried Marie Callender's pumpkin pie then you are missing out. Try it and you may change your opinion of Costco's. I think they put a lot of butter or add vanilla i the crust or something, because it's fabulous. Give it a try! Marie Callender's is a bakery resturant in the Western US. Great food and pies. www.mcpies.com
Originally Posted By Ursula Well, folks. I thank you. My pie turned out horrible, but it was no one's fault but my own! It wasn't sweet enough and I added the milk stuff too fast and it became too liquidy. Then, when I baked it, I mis-programmed the oven and it didn't lower the temperature after 15 minutes like it's supposed to. Ah, well. At least I don't see my husband's family all that often and he did vouch that I do make a killer cheesecake.
