SizzlininIN
Master Chef
Whats your best Pumpkin Pie Recipe?
Pumpkin Pie
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ronjohn55
Head Chef
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- Jul 7, 2004
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Seriously - the one off the back of the Libby's can, with a little nutmeg added in. My dad loves it, says it reminds him of the pies his mom made when he was growing up.
Makes me wonder if Grandma was using the same recipe and not fessing up to it?
John
Makes me wonder if Grandma was using the same recipe and not fessing up to it?
John
OP
OP
SizzlininIN
Master Chef
Thats what my mom always made too but she put in extra of the spices because dad always liked his spicier.
Boston Cooking School cookbook (Fannie Farmer) 1926. Awesome recipe!
mudbug
Chef Extraordinaire
Gram had me brainwashed in a similar way about her sugar cookies. The recipe came straight off the Domino's bag.ronjohn55 said:
Andy M.
Certified Pretend Chef
I prefer the recipe off the One Pie can of pumpkin. The Libbys recipe has clove in it and I don't care for clove.
Mudbug: The best oatmeal raisin cookies are from a recipe off the Quaker Oats carton.
Mudbug: The best oatmeal raisin cookies are from a recipe off the Quaker Oats carton.
thumpershere2
Head Chef
Been using Libby's for years. I use the same ingredients when I make a fresh pumpkin pie too.
buckytom
Chef Extraordinaire
Robo410 said:
my wife makes awesome apple and pumpkin pies, using the fanny farmer recipes.
jennyema
Chef Extraordinaire
Andy M. said:
Me too! But I add some Penzey's "cake spice" to mine.
I made the worst oatmeal raisin cookies from "The Best Recipe" the other day. The dough was delicious but the the cookies were the dry and crispy kind.
Chief Longwind Of The North
Certified/Certifiable
My wife would skin me if I used anything but the Libby's recipe. but I have made pumpkin fillings for other things, like tarts, or a pumpkin desert similar to a dump cake. And using different spices is often a good thing. Unfortunately, I wing it and don't have the amounts right now.
A good place to start though, is with the Libby's recipe. Then increase or decrease spice amounts, and add or eliminate. If you don't like cloves, substitue allspice in the recipe. Add extra nutmeg, or put some malt-powder in. I would try to keep the ratio of liquid to pumpkin to egg the same though, as the texture of Libby's pumpkin pie is very good.
As another twist, replace the four-based pie crust with a graham cracker crust, as you would for a cheesecake. Try topping the pumpkin pie with a flavored whipped cream.
I love to experiment. sometimes they work, sometimes they don't. but I always learn something from the process, and improve my skills.
Seeeeeya; Goodweed of the North
A good place to start though, is with the Libby's recipe. Then increase or decrease spice amounts, and add or eliminate. If you don't like cloves, substitue allspice in the recipe. Add extra nutmeg, or put some malt-powder in. I would try to keep the ratio of liquid to pumpkin to egg the same though, as the texture of Libby's pumpkin pie is very good.
As another twist, replace the four-based pie crust with a graham cracker crust, as you would for a cheesecake. Try topping the pumpkin pie with a flavored whipped cream.
I love to experiment. sometimes they work, sometimes they don't. but I always learn something from the process, and improve my skills.
Seeeeeya; Goodweed of the North
OP
OP
SizzlininIN
Master Chef
Thanks everyone! I wonder what all other recipes we grew up loving actually came from the back of a box or can.
mudbug
Chef Extraordinaire
Andy M. said:
yes indeedy, Andy. That's the one I always use. Sometimes I go a little nuts and use dried cranberries instead of raisins, though.
