What is a good pumpkin pie recipe?!
Answers: I have a good pie pumpkin(7.4 lbs) and can't fnd a recipe that uses a real pumpkin.(Meaning they all are for cans of pumpkin filling.)
http://www.pumpkinpatchesandmore.org/pum...
I use the tried and true pumpkin pie recipe handed down to my mother and I from my grandmother. It really is quite the family secret! lol. I am willing to share the big secret with you! It can be found on the Libby's packed pumpkin can. (not the pumpkin pie filling, be sure to get the the packed pumpkin. There is a big difference in taste.) It is by far the best. I have friends who go to all the trouble of using a pie pumpkin and man tested, mine has been better every time! SERIOUSLY. If you want to go to the trouble of really making something from absolute scratch, make a good crust. A bad crust will ruin a pie no matter what is on the inside. Good luck. P.S. My mother read and now believes there is no faster way into a lover's heart that a pumpkin pie. She even makes them on Valentines Day! lol.
just buy the canned mix
Okay, so I know your problem, you can a great pumpkin and don't want it to go to waste! I've had this problem for so many years and couldn't find a recipe, so what I finally did was cut the pumpkin into cubes, boil it until soft, take ti off the burner, peel off the "skin", put the cubes into a food processor (without water from the pumpkin boiling cause it should be juicy enough), puree it from there and then follow the pumpkin pie can recipes as followed. But if you don't like that, then here's another recipe for you that uses RAW PUMPKIN.
REAL PUMPKIN PIE
Printed from COOKS.COM
2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten
This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.
Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.
Pecan Pumpkin Pie with Spiced Whipped Topping:
1-9” unbaked pastry shell (deep dish works best)
? - 1 cup packed brown sugar
? tsp cinnamon
? tsp salt
1 cup canned pumpkin
3 eggs, beaten
? cup dark corn syrup
1 tsp vanilla extract
? cup chopped pecans
? cup pecan halves
1) Prepare shell, flute or press edges with fork.
2) Mix cinnamon, sugar, salt. Stir in pumpkin, eggs, corn syrup and vanilla.
3) Turn into pie shell and sprinkle with pecans
4) Bake at 350ofor 40 min or until knife inserted near center comes out clean. Cool to room temperature.
Topping:
In medium bowl mix ? cup packed brown sugar, ? tsp cinnamon, and 1/8 tsp nutmeg. Stir in ? cup whipping cream and ? tsp vanilla extract. Chill 1 hour and whip until stiff.