Recipe request: pumpkin pie

[entelein]

I am looking for nice, tasty pumpkin pie recipes. Do you have a favorite that you got and tried from some cooking show or magazine? Is your mom's recipe the best?

I still have massive amounts of pumpkin in my fridge that I want to cook up into a pie, and since I am making a grocery order for this weekend, I need to know what ingredients to get.

If there's other cool things you do with pumpkin, I would also love to see what you've got. I've made soup - and while I don't mind making it again to use up the rest of the pumpkin, I do have a desire to make a very nice pie. I am gonna get some whipping cream as well, and make my own topping.

(fwiw, I'd rather you not just Google-dump a reply: I want recipes that you've personally tried and/or baked yourself, so that you can report on consistency/tastiness, etc. I know how to Google. :) )

Comments

[avatrix.livejournal.com]

I've never made pumpkin pie--that always gets taken care of by relatives. I do, however, make pumpkin bread each year. The recipe is at home though. I will try to write it up for you when I'm home. When do you need it by?

[entelein.livejournal.com]

Let's say Saturday by 8PM/midnight. I think I will go for a Sunday delivery.

I also have a bread machine, which I haven't found use for in ages.

Bring it on! :) And, thanks in advance.

[entelein.livejournal.com]

you totally rock. Thank you. :) Just got the e-mail.

[aliendial.livejournal.com]

Pumpkin cheesecake - with crushed chocolate cookie crust and nutty/sugary crumble on top. Oh my. My cousin-in-law made that one year. To die for. But I don't have the recipe. Perhaps the intertron can help with that?

[kablooey.livejournal.com]

i tried that once, turned out decent -- got the recipe from allrecipes.com, love that site! :)

[eeyorerin]

I always use the recipe on the back of the Libby's canned pumpkin label. It has not failed me, but I don't know how that adapts for actual pumpkin. The only thing I would recommend is to definitely get a deep dish crust, and probably an extra one, cause mine always end up filled to the top and I probably could have made a whole extra pie.

My aunt makes these pumpkin-cake bars that are sooo good, but I don't have the recipe, but I am pretty sure that this one is damn close. Definitely involves cake mix. They taste like pumpkin pie cake, which I find to be made of awesome. Alas. I also know that kightp posted some pumpkin soup recipes on her journal in the last few weeks, and she has lovely food porn about them.

[kablooey.livejournal.com]

I always use the recipe on the back of the Libby's canned pumpkin label. It has not failed me, but I don't know how that adapts for actual pumpkin.

jinx! :)

[kablooey.livejournal.com]

i've had great results with the recipe Famous Pumpkin Pie on the label of Libby's canned pumpkin; i can transcribe for you if you wish. :) i've also had great results with Iced Pumpkin Cookies from allrecipes.com -- http://cookie.allrecipes.com/az/IcdPmpkinCks.asp. not tried anything with fresh pumpkin yet, but i'd love to at some point; the ones i have now are too old to do anything edible with, and i've just drawn faces on at least one of them so we'd have an audience for band practice. ;)

[entelein.livejournal.com]

transcribe! transcribe!

*cracks whip*

[kablooey.livejournal.com]

Libby's Famous Pumpkin Pie
(Makes 8 servings)

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz) Carnation Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

*1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however, the taste will be slightly different.

***my own caveats! :) as i do with cookies, i always recommend blending all the dry ingredients together first and make sure they're very well blended before mixing with anything else. not that it's the case here, but any wet spices (like vanilla) i tend to beat into the eggs before adding those to anything; here i would beat the eggs, and then add them to the pumpkin in another bowl, make those well-blended before adding the dry ingredient mixture. adding the milk the slower the better and make sure the color is even before adding more. also, you'll probably want more than one pie shell, because in my experience this tends to make an overful pie or you have leftovers, which i think Erin mentioned too. i think i also tend to pinch in some nutmeg and be a little heavy-handed on the cinnamon too, but that's almost my general rule with those spices. :D enjoy!

[rand-mod-6.livejournal.com]

Is your plethora of pumpkin of the 'from fresh' variety? Also, has anything been added to it already?

I've never tried much with pumpkin myself. So all I can really is theorize as to what I'd try if I woke up & found my fridge packed w/ pumpkin:
-Steph is recently invented something she's dubbed as a squash bake and it'd probably translate well. If you want I'll ask her for the recipe.
-I'd look for squash, sweet potato and yam recipes & try subbing in pumpkin.
-Cookies. Off the top of my head, I'd say something involving toasted oats & craisins.

[entelein.livejournal.com]

I literally have huge chunks of fresh pumpkin sitting in my refrigerator. Nothing added.

[tuliphead.livejournal.com]

if i haven't yet pointed you at cupcake bakeshop then i apologize. i think you would love it, and she has devised many delicious and surprising cupcake recipes. my plan for the two sugar pie pumpkins i have sitting here is to make those pumpkin cupcakes for thanksgiving. mmmmm!

her recipes are tried and true, tasty and well-measured. i haven't tried them all but other friends who have tried her recipes all raved about the results.

besides, who doesn't like cupcakes?! :)

[tuliphead.livejournal.com]

oh also, these cookies are totally frikkin awesome. i made a double crapload of them last year because OTHER PEOPLE kept eating them all. soooo good.

[entelein.livejournal.com]

Oh, snap. Those cookies look amazing.

[entelein.livejournal.com]

I just made these cookies. Holy wow. So easy, and really delicious. Next time, I am doing clove along with nutmeg, and a dash of allspice. Maybe even little chunks of crystallized ginger with the choccy morsels.

Drop cookies are so nice. 13 minutes per batch was perfect for my stove, and since they didn't really soak up too much of the greasing from the sheet, I didn't really have to re-grease at all.

Licking the beaters was nice, too. Pumpkin is SUCH a great carrier for cinnamon.

Thank you so much.

[(Anonymous)]

hurrrrrrrr. so glad you liked them! they're a hit whenever i make them.

i'm making the pumpkin cupcakes tomorrow night - wish me luck! i'm sure they'll turn out great.

[tuliphead.livejournal.com]

uh, duh. that was from me. :)

Kaddo Bowrani - RUN, Don't walk!

[kachina393.livejournal.com]

I got this from a restaurant called Helmand in Cambridge, MA. It is PHENOMENAL. And yes, that's meatsauce on a pumpkin. Trust me, it's unreal.

One 2 to 2.5 pound sugar pumpkin
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon ground cinnamon

1 cup plain yogurt
1 clove garlic, crushed
Salt & pepper to taste

2 tablespoons vegetable oil
2 medium onions, chopped
1 pound lean ground beef
1 clove garlic, crushed
1 cup tomato sauce
1/2 cup water

Set the oven at 350.

Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. [DH, who usually gets this job, points out that a harp-style (or "Y-style") peeler works best on the hard pumpkin - the straight vegetable peeler is much more difficult to use.]

Heat 2 tablespoons oil in a skillet [I actually use a cast iron dutch oven, which saves transferring to a different pan later on.] Brown the pumpkin pieces, turning frequently, until golden brown (about 5 minutes.) [I brown the pumpkin pretty aggressively in this step, while taking care not to scorch it.]

Transfer pumpkin to a roasting pan. [Since I use the dutch oven, I don't do this!] Mix sugar and cinnamon, and sprinkle over pumpkin. Cover [with foil if using a roasting pan] and bake for 30 minutes, or until tender.

[This seems like an awful lot of sugar, but go with it - the dish doesn't really come out sweet in the end, and it just isn't as tasty if you cut down on the sugar.]

While the pumpkin is baking, make the yogurt sauce and the meat sauce.

Yogurt sauce: mix together yogurt with one clove of crushed garlic in a bowl; season to taste with salt & pepper.

Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground beef, the second clove of crushed garlic, and salt & pepper. Mix well and cook until beef is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.

To serve: spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce. Serves 4. I usually make a bulgur pilaf to go with.

This is so tasty, and really easy. It's one of those meals where the different steps fit together really well - knocking out the yogurt sauce and the meat sauce fits just perfectly into the time that the pumpkin takes to cook in the oven.

I forgot to add

[kachina393.livejournal.com]

I *did* get this from online, however I eat at Helmand relatively often and I have made the recipe doing exactly what is written and it is AWESOME. :) Solly for my birdbrainedness.