Pumpkin Pie
 

If you have a recipe for pumpkin pie, please post it.

Thanks in advance! :-)
Jessica

I usually just use the one on the Libby's label.
~Peggy

"Jessica" > wrote in message
...
> If you have a recipe for pumpkin pie, please post it.
>
> Thanks in advance! :-)
> Jessica

"Jessica" > wrote in message
...
> If you have a recipe for pumpkin pie, please post it.

I also like the recipe on the Libby's can. I sometimes use heavy cream
instead of evaporated milk. I also tend to increase the spices. However,
since this is such a traditional item and people have preconceived ideas
about what pumpkin pie should taste like, I just stick to the recipe if I am
making the pie for a gathering.

Jessica > writes:

>From: Jessica >
>Newsgroups: rec.food.baking
>Subject: Pumpkin Pie
>Date: Sun, 31 Oct 2004 20:06:32 GMT
>
>If you have a recipe for pumpkin pie, please post it.
>
>Thanks in advance! :-)
>Jessica

LIBBY'S® PUMPKIN PIE

2 large eggs, slightly beaten
1 can Libby's® solid pack pumpkin (15 oz)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cup evaporated milk (12 oz)
2 8-inch pie crust

Combine filling ingredients in order given; pour into pie
crusts. Bake 15 minutes at 425 degrees F, reduce temperature
to 350 degrees, and bake an additional 30 minutes or until
knife inserted near center comes out clean. Cool; garnish
if desired with whipped topping.


Libby's® is a trademark of Société des Produits
NESTLÉ S.A., Vevey, Switzerland

Jessica wrote:
> If you have a recipe for pumpkin pie, please post it.
>
> Thanks in advance! :-)
> Jessica

Here's my favorite, although not too traditional.

* Exported from MasterCook *

ORANGE-SPICE PUMPKIN PIE

Recipe By : Bon Appétit,November 2001
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pie
Pie/Tart Crust

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flaky Pie Crust Dough
1 1/4 cups all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter -- cut into 1/2-inch
pieces
1/4 cup chilled solid vegetable shortening -- cut into
1/2-inch
pieces
2 tablespoons ice water -- (or more)
Filling
1 can pure pumpkin -- (15 ounce)
1 cup dark brown sugar -- (packed)
3 large eggs
1 1/4 cups heavy whipping cream
2 tablespoons dark rum
2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Whisk flour and salt in medium bowl to blend. Add butter and shortening.
Rub in with
fingertips until very coarse meal forms. Sprinkle with 2 tablespoons
water. Toss until
moist clumps form, sprinkling with more water by teaspoonfuls if mixture
is dry. Gather
dough into ball; flatten into disk. Wrap in plastic and chill at least 1
hour. (Can be made
1 day ahead. Keep refrigerated. Soften dough slightly at room
temperature before using.)


Preheat oven to 375°F. Roll out dough on lightly floured surface to
12-inch round. Transfer to 9-inch-diameter glass pie dish.
Fold overhang under and crimp decoratively. Pierce dough all over with
fork. Freeze 15 minutes. Line crust with foil; fill with
dried beans or pie weights. Bake until sides are set, about 12 minutes.
Remove foil and beans. Bake until crust begins to color,
pressing with back of fork if crust bubbles, about 5 minutes longer.
Transfer crust to rack. Reduce oven temperature to 350°F.

Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining
ingredients and whisk until blended. Pour filling
into crust. Bake pie until filling is set in center, about 1 hour.
Transfer pie to rack; cool 30 minutes. Chill uncovered until cold,
at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)



- - - - - - - - - - - - - - - - - -

NOTES : Even traditionalists will love this pie, which is accented with
grated orange peel.

--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

thanks for the recipe