Pumpkin Pie

on Sep 26, 2013 @ 01:37 pm

I have gotten a request to bake a pumpkin pie but I don't like or eat pumpkin pie. Can anyone out there give me any tips on how to make a great pumpkin pie?

Is there a big difference between a made from scratch or made from canned pumpkin? 

Which canned pumpkin is the best?

Preferred crusts?

Thanks for your advice :)

3 Replies

:) on Sep 26, 2013 @ 01:58 pm

I've been using the recipe from Joy of Cooking for my pumpkin pies, because it kind of lets you adjust or substitute certain ingredients to your own tastes. I always use pure canned pumpkin (not pumpkin pie filling), that way I can add fresh pumpkin pie spices to it. Plus, I like to use sweetened condensed milk instead of cream or evaporated milk.
And to help simplify the whole process, I use frozen pie crusts! (Just bake them off slightly before adding the filling, and then cover the edges with tinfoil once you're actually baking the whole pie, so the outside crusts don't get overdone.) Tenderflake and Pillsbury are my favourites. Hope this helped a bit, and good luck! I'm sure however you make it will turn out great!


Pumpkin pie tips on Sep 26, 2013 @ 02:20 pm

I agree with Shagtownlady. I prefer to use canned pumpkin instead of prepared pie filling. I have also made my own steamed pumpkin since it's so cheap in fall. However, homemade pumpkin is a lot more liquidy than canned, so you have to fiddle with the proportions more. I use my pumpkin also for scones, sweet breads, cookies and more.

That said, if you have not baked much with pumpkin before, you might not have a lot of ideas how to tweak the recipe. Prepared filling might be easier for you for a start. I also would suggest checking out recipe archives like allrecipes.com for ideas. Many canned pumpkin tins also have recipes right on the label.

For crusts, I've made my own, used frozen, and used fresh prepared (like the pop-roll Pillsbury kind). For pumpkin pie which is open-face, frozen is the most convenient by far. I prefer homemade or fresh prepared for close faced pies like apple, cherry, etc.

Good luck, and let us know how it turns out!


Yum on Sep 30, 2014 @ 07:05 pm

i only use recipes that involve gelatin because I like the texture of the top. Real pumpkin is the best, but buy canned and add your own spices.

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