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Old 10-17-2013, 11:09 AM   #1
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Pumpkin Pie...grrrrrrr!

I tried a recipe that promised the best pumpkin pie I ever ate. It said if you were using a pie pumpkin instead of canned pumpkin to add 1/4 cup more sugar so I did. Well we are going to have a pretty poor pie for dessert tonight. It is cloyingly sweet. On top of that it is way over spiced. Now we love a spicy pumpkin pie but this is just ridiculous. I'm thinking of scooping out the filling and adding something to it that will çut the sweetness and temper the spice. Maybe I could add cream cheese and make it a cheesecakes fake out. What do you think? Would I need to add more eggs and bake it again? Any other ideas?

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Old 10-17-2013, 11:14 AM   #2
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Not sure What you can do to save the pie. Maybe make some whipped cream without sugar and fold it into the pie filling to make it a pumpkin mousse type dish.

Next time, buy a can of One Pie canned pumpkin and follow the recipe on the can. I like it better than the Libby recipe as Libby's has clove in it.
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Old 10-17-2013, 11:22 AM   #3
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Using the spices my family likes, I've never found a pumpkin pie recipe better than the one on the can of just plain canned pumpkin. I try to pay attention to spices and herbs in recipes. There is no law that we must use the amounts and flavors listed in a recipe. I'm the boss in my kitchen and I use what my family likes.
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Old 10-17-2013, 04:32 PM   #4
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Quote:
Originally Posted by joesfolk View Post
I tried a recipe that promised the best pumpkin pie I ever ate. It said if you were using a pie pumpkin instead of canned pumpkin to add 1/4 cup more sugar so I did. Well we are going to have a pretty poor pie for dessert tonight. It is cloyingly sweet. On top of that it is way over spiced. Now we love a spicy pumpkin pie but this is just ridiculous. I'm thinking of scooping out the filling and adding something to it that will çut the sweetness and temper the spice. Maybe I could add cream cheese and make it a cheesecakes fake out. What do you think? Would I need to add more eggs and bake it again? Any other ideas?
Oddly enough, the first time I made pumpkin pie it was the same. The second time I halved the spice and sugar and it was still as bad (and I have a very sweet tooth). I gave up after that. It was supposed to be THE definitive recipe for American pumpkin pie in a British women's magazine. I gather it wasn't.
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Old 10-17-2013, 04:53 PM   #5
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I use the small pumpkins and process them for the pulp. They are much sweeter than the larger ones. They are specifically grown for cooking, not carving. Knowing this, I do cut back on the sugar and use McCormack's Pumpkin Pie spice mix. One and a half teaspoon of that is all I ever add. I use that for the pumpkin bread, pie, muffins, etc. Too much spices and I get some very serious heartburn! If you decide to process fresh pumpkins again, Get the small ones, but in medium size. It will have less natural sugar. You would think the larger they are, the more natural sugar it would contain. Just the opposite.
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Old 10-17-2013, 05:26 PM   #6
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When I want the "best pumpkin pie I ever had" I drive over to Marie Callenders. In fact, I have been known to buy a pumpkin pie in October when their semi-annual half price sale is going on, wrap it in aluminium foil, put it inside a freezer bag, and save it for Thanksgiving in the deep freeze.
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Old 10-17-2013, 06:06 PM   #7
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I'm not sure why you would add more sugar with fresh pumpkin, the canned stuff isn't sweetened at all, it's just plain cooked pumpkin.

Of all that I've made, I've never had an overly sweet pumpkin pie. When I'm going to try a new recipe for something, I'll often compare it to other recipes for that item to see if anything looks off.
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Old 10-17-2013, 07:32 PM   #8
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Well I served the pie to my husband and brother, warning them about the sugar and spice. My brother said it was still too good to waste and my husband said it was delicious...just like his mother's. His mother was not much of a cook. Maybe there is something wrong with my taste buds.
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Old 10-18-2013, 02:47 AM   #9
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I've used the Libby' Famous Pumpkin Pie recipe from the back of the 100% Pure Pumpkin can for decades. Like Oldvine, I tweak that recipe to something more to our taste. I use just under 1/2 cup sugar, add a bit more cinnamon, sometimes throw in a bit of nutmeg, and just a twist of my Mom's secret ingredient. What is it? Shhh, it's a secret. It's one grind of fresh pepper...
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Old 10-18-2013, 03:09 AM   #10
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Depending on whether I feel like doing the extra work and using the fresh pumpkins or the canned pumpkin, I use McCormack's Pumpkin Pie spices. I use 1.5 tsp. per pie or recipe. For the sugar for the fresh pumpkin, sometimes they are a little bitter. So I often find that you need something to kill the bitterness. When you use fresh pumpkin you have to play with the recipe. I have been doing the fresh pumpkin for eons. Every since the kids were small. I always wanted the kids to know where their food came from other than a can or the freezer. So many city kids have no idea.
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