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homemade pumpkin pie help please
Hi everyone
Can someone give me a good old fashioned pumpkin pie recipe (no creamcheese). I want to try my hand at it for our Family Thanksgiving dinner. Thanks in advance. |
Ninip wrote:
> Hi everyone Can someone give me a good old fashioned pumpkin pie > recipe (no creamcheese). I want to try my hand at it for our Family > Thanksgiving dinner. Thanks in advance. > |
Ninip wrote:
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. > > Sorry about the attachment in my previous post. I thought Thunderbird would inline a text attachment: Pumpkin Pie (from Maida Heatter's New Book of Great Desserts) 1 extra deep 9" pie shell 1 3/4 cups light cream 3 eggs, large or extra large 1/2 tsp vanilla extract 3/4 cup light brown sugar 1 pound (2 cups) canned pumpkin 1/2 tsp salt 1/4 tsp finely ground black pepper 1/2 tsp ginger 1/4 tsp mace 1/4 tsp nutmeg Adjust rack one-third up from bottom of oven and preheat to 450. Have prepared unbaked crust in the freezer. It must be frozen at least 20 or 30 minutes. Scald cream (or 1 C heavy cream and 3/4 C milk) in a small saucepan. [I used 1 3/4 C half-n-half and 1/3 C powdered milk] Meanwhile, in large bowl beat the eggs lightly. Beat in the vanilla, sugar, salt, spices. [I used 1/2 tsp cinnamon in place of nutmeg] Then add pumpkin and mix well. Gradually stir in the hot cream. Pour filling into frozen crust and bake for 10 minutes at 450 degrees. Turn down oven to 350 and bake another 30 or 40 minutes, until a small sharp knife inserted in middle of pie comes out clean. Do not test more than necessary because each cut will leave a scar which will get bigger as the pie cools. Place on a rack to cool. Serve while still barely warm or at room temperature. Best regards, Bob |
Ninip wrote:
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. > > Here is my favorite recipe for a NORMAL pumpkin pie. (I usually prefer pumpkin chiffon pie, but I don't know that that qualifies here.) Gene Burns was a talk radio personality in Boston for years before he defected. (I still miss him!) Gene Burns' Dark and Spicy Pumpkin Pie Filling: 2 eggs 1 1/2 cups canned pumpkin (I use 1 can, now 15 oz, I think) 1 cup dark brown sugar 1 cup evaporated milk 1/4 cup maple syrup (dark grade!!!!) 1 tablespoon pumpkin pie spice (I actually prefer the store-bought version for this, specifically, McCormick) 1 1/2 teaspoons cinnamon 1/2 to 1 teaspoon freshly grated black pepper 1/2 teaspoon salt 1/4 teaspoon nutmeg (freshly grated, if possible) 1 unbaked pie shell Preheat oven to 450F. Beat eggs slightly. Combine with all other ingredients for the filling. Pour into unbaked pie shell and bake at 450F for 10 minutes. Reduce oven temp to 350F and bake an additional 30-35 minutes or until a knife inserted midway between the center and the edge of the pie comes out clean. Cool. Serve with whipped cream, if desired. -- Jean B. |
Ninip wrote:
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. > > Here is my favorite recipe for a NORMAL pumpkin pie. (I usually prefer pumpkin chiffon pie, but I don't know that that qualifies here.) Gene Burns was a talk radio personality in Boston for years before he defected. (I still miss him!) Gene Burns' Dark and Spicy Pumpkin Pie Filling: 2 eggs 1 1/2 cups canned pumpkin (I use 1 can, now 15 oz, I think) 1 cup dark brown sugar 1 cup evaporated milk 1/4 cup maple syrup (dark grade!!!!) 1 tablespoon pumpkin pie spice (I actually prefer the store-bought version for this, specifically, McCormick) 1 1/2 teaspoons cinnamon 1/2 to 1 teaspoon freshly grated black pepper 1/2 teaspoon salt 1/4 teaspoon nutmeg (freshly grated, if possible) 1 unbaked pie shell Preheat oven to 450F. Beat eggs slightly. Combine with all other ingredients for the filling. Pour into unbaked pie shell and bake at 450F for 10 minutes. Reduce oven temp to 350F and bake an additional 30-35 minutes or until a knife inserted midway between the center and the edge of the pie comes out clean. Cool. Serve with whipped cream, if desired. -- Jean B. |
Jean B. wrote:
> Ninip wrote: > >> Hi everyone >> Can someone give me a good old fashioned pumpkin pie recipe (no >> creamcheese). I want to try my hand at it for our Family Thanksgiving >> dinner. Thanks in advance. >> >> And if you really want to go "old fashioned" and cook your own pumpkin here's a site with reasonably good information on one way to do it. Doing it yourself gives it a more "personal" touch for the holidays. At least I think so. -- Steve Why don't they make mouse flavored cat food? |
Jean B. wrote:
> Ninip wrote: > >> Hi everyone >> Can someone give me a good old fashioned pumpkin pie recipe (no >> creamcheese). I want to try my hand at it for our Family Thanksgiving >> dinner. Thanks in advance. >> >> And if you really want to go "old fashioned" and cook your own pumpkin here's a site with reasonably good information on one way to do it. Doing it yourself gives it a more "personal" touch for the holidays. At least I think so. -- Steve Why don't they make mouse flavored cat food? |
"Ninip" > wrote in message
news:WWy8d.218465$%S.147093@pd7tw2no... > Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. > > * Exported from BigOven * Helen's Browned Pumpkin Recipe By : Serving Size :2 Cuisine : Main Ingred. : Categories :Pies Peagram Amount Measure Ingredient -- Preparation Method -------- ------------- -------------------------------- 1 sm Pumpkin Bake the pumpkin till tender in the oven at 350. butter a heavy cast iron frying pan and cooking the pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced and slightly browned. I start with 2 cups and end up with 1 1/2 cups of wonderful nutty browned pumpkin. If recipe calls for a little more than 1 1/2 cups just start with 1/2 cup more than called for and follow the above instructions. Per Serving (excluding unknown items): 15 Calories; trace Fat (2.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch).Nutr. Assoc. : 0 ** This recipe can be pasted directly into BigOven for Windows. ** ** Easy Windows recipe software. Try it free at www.bigoven.com. ** * Exported from BigOven * Helen's Pumpkin Pie Recipe By : Serving Size :2 Cuisine : Main Ingred. : Categories :Pies Peagram Amount Measure Ingredient -- Preparation Method -------- ------------- -------------------------------- 1/2 c Browned --strained pumpkin 2 tb All purpose flour 1 c Brown sugar 2 c Milk 1 c Cream * 1 t Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 2 Eggs --beaten -CRUST- 1 Pie dough for 2 pies 2 tb Sugar 1 tb Flour 1 pn Spice * Recipe calls for heavy cream if possible, 2% canned milk could be sub. Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir til thoroughly mixed. Add the eggs, cinnamon, ginger and nutmeg. Mix well. Add the milk. Beat together til well mixed. Line pie plates with dough, well built up around edges. Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice. Sprinkle over bottom pie crusts, spreading all over with tips of fingers. This prevents sogginess. Fill shell 3/4 full. Place strips of foil around edge and place in a preheated 450 oven. Bake for 15 minutes and reduce the heat to 325. Bake 30 minutes longer. Pie is done when the mixture shakes just in the middle when moved back and forth. Serve hot or cold. Per Serving (excluding unknown items): 1438 Calories; 9g Fat (5.6% calories from fat); 15g Protein; 333g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 152mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Non-Fat Milk; 1 1/2 Fat; 18 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ** This recipe can be pasted directly into BigOven for Windows. ** ** Easy Windows recipe software. Try it free at www.bigoven.com. ** |
In article >,
Steve Calvin > wrote: > Jean B. wrote: > > Ninip wrote: > > > >> Hi everyone > >> Can someone give me a good old fashioned pumpkin pie recipe (no > >> creamcheese). I want to try my hand at it for our Family Thanksgiving > >> dinner. Thanks in advance. > >> > >> > And if you really want to go "old fashioned" and cook your own pumpkin > here's a site with reasonably good information on one way to do it. > Doing it yourself gives it a more "personal" touch for the holidays. > At least I think so. Um, what's the site? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
In article >,
Steve Calvin > wrote: > Jean B. wrote: > > Ninip wrote: > > > >> Hi everyone > >> Can someone give me a good old fashioned pumpkin pie recipe (no > >> creamcheese). I want to try my hand at it for our Family Thanksgiving > >> dinner. Thanks in advance. > >> > >> > And if you really want to go "old fashioned" and cook your own pumpkin > here's a site with reasonably good information on one way to do it. > Doing it yourself gives it a more "personal" touch for the holidays. > At least I think so. Um, what's the site? -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
Scott wrote:
>> >>And if you really want to go "old fashioned" and cook your own pumpkin >>here's a site with reasonably good information on one way to do it. >>Doing it yourself gives it a more "personal" touch for the holidays. >>At least I think so. > > > > Um, what's the site? > oops.... I forgot to paste it in, sorry. <blush> http://www.camellia.org/kitchen/basi...pkin-prep.html -- Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
Ninip wrote:
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. I dunno about old fashioned but I put in 1/2 to 1 teaspoon of almond extract. Not so much that you really taste it, but enuf so people say "there's something special here." A couple tablespoons of brandy, ditto. I've had to go lo-cal, lo-carb, lo-fat, no-sugar after tummy surgery so lately I've been making a standard recipe, substituting Splenda 1:3 for the sugar, using lo fat evap milk and egg substitute, then baking in custard cups with no crust. Using the substitutes "lightens up" the custard, it bakes quicker. If a miserly slice is1/8th pie it counts about 470 calories. My replacing or cutting out all the good stuff makes 1/2 cup of punkin custard about *70* calories (about the same as a small apple). Adding the extra taste gets important. Edrena |
One time on Usenet, Steve Calvin > said:
> Scott wrote: >> Steve wrote: > >>And if you really want to go "old fashioned" and cook your own pumpkin > >>here's a site with reasonably good information on one way to do it. > >>Doing it yourself gives it a more "personal" touch for the holidays. > >>At least I think so. > > Um, what's the site? > oops.... I forgot to paste it in, sorry. <blush> And blush you should -- no one else here has ever done such a thing. ;-) > http://www.camellia.org/kitchen/basi...pkin-prep.html That's just how my mother used to do it. And when she didn't have pumpkin, she used Libby's canned pumpkin, which makes a great pie too. Here is their recipe, in case the OP is interested: http://www.verybestbaking.com/recipe....aspx?ID=18470 -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
Gal Called J.J. wrote:
> That's just how my mother used to do it. And when she didn't have > pumpkin, she used Libby's canned pumpkin, which makes a great pie > too. I love Libby's canned pumpkin and recipe. My only alteration is that I double almost all the spices and add some mace. Goomba |
Ninip wrote:
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. You can start by cooking a pumpkin, or you can do it the easy way and pie canned pumpkin, which is a heck of a lot easier and not so messy. Most cans of pumpkin have a recipe on the label. All you need is an unbaked pie shell, a can of pumpkin, some milk, eggs, brown sugar and a bit of cinnamon and nutmeg. For a richer pie you can use cream or condensed milk, but regular whole milk works great. Mix the ingredients in bowl, pour into the pie shell and stick it in the oven for about 45 minutes. |
>Can someone give me a good old fashioned pumpkin pie recipe (no
>creamcheese). The one on the side of the Libby's can can hardly be beat. The one WITHOUT the pecans. Neil |
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>sometimes the
>cooking pumpkins aren't ripe and/or are too woody I have made successful pies from fresh pumpkin, but it wouldn't surprise me to learn that quality is uneven. After all, the ones you find at the store in season were bred for display, not consumption. |
WardNA wrote:
>>sometimes the >>cooking pumpkins aren't ripe and/or are too woody > > > I have made successful pies from fresh pumpkin, but it wouldn't surprise me to > learn that quality is uneven. After all, the ones you find at the store in > season were bred for display, not consumption. We're very lucky in this area to have quite a few local growers that operate their own "stores" where they sell their stuff. Great veggies around this area when they're in season. -- Steve Why don't they make mouse flavored cat food? |
"Ninip" > wrote in message news:<WWy8d.218465$%S.147093@pd7tw2no>...
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. I think this is James Beard's recipe, but it came to me unattributed. It also works well with baked, mashed sweet potato. Lately I have begun to think it should be considered a recipe for two 9" pumpkin pies. Pumpkin Pie Pastry for 9" pie (I have a 10" pie pan and it worked fine, except it took forever to bake) 2 cups cooked pureed pumpkin or sweet potato 1 cup brown sugar 6 eggs, lightly beaten 2 cups cream 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon mace 1/3 cup cognac or rum or something Line a pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400 F oven for 10 minutes. Remove the beans and foil. Combine the remaining ingredients and blend well. Pour into pie shell (I had some left over, even with my 10" pan.) Bake in a 375 F oven for 30-35 minutes or until the pumpkin is set. (It took almost an hour with my 10" pie pan.) |
"Ninip" > wrote in message news:<WWy8d.218465$%S.147093@pd7tw2no>...
> Hi everyone > Can someone give me a good old fashioned pumpkin pie recipe (no > creamcheese). I want to try my hand at it for our Family Thanksgiving > dinner. Thanks in advance. The recipe on the back of the Libbey's Pumpkin can is the best I've found, for a "regular" pumpkin pie. Add/decrease spice amounts to suit your own taste. N. |
"WardNA" > wrote in message ... > >Can someone give me a good old fashioned pumpkin pie recipe (no >>creamcheese). > > The one on the side of the Libby's can can hardly be beat. The one > WITHOUT the > pecans. > > Neil =========== Yep. That's the one I use too; however, I do make a few changes. I reduce the sugar and use sweetened condensed milk instead of the evaporated (non-sweet) and the spices I use a cinnamon, cloves, nutmeg & ginger. I'm not looking at the recipe and I think it only calls for 3 of the 4 spices that I use. I also make "Squash Custard Pie" that same way. In lieu of the pumpkin I thaw out a 10 oz. package of 'cooked winter squash puree". AMAZING!! Due to it's flavor and texture I've had several people confuse it for either Pumpkin or Sweet Potato pie(s). Woo-Hoo... it's October... time to start making pies! Cyndi |
>the spices I use a cinnamon, cloves, nutmeg & ginger.
>I'm not looking at the recipe and I think it only calls for 3 of the 4 >spices that I use. Indeed, Libby's doesn't call for nutmeg. I think the charm of the recipe is the way it lets cloves have their way. Neil |
WardNA wrote:
> I have made successful pies from fresh pumpkin, but it wouldn't surprise me to > learn that quality is uneven. After all, the ones you find at the store in > season were bred for display, not consumption. Around here, the pumpkins bred and sold for eating are marketed as "pie pumpkins" while the ones destined for decoration are "jack-o-lantern pumpkins." They're not always labeled correctly, but one can generally tell from size and shape. Still, as others have mentioned, canned pumpkin is best for pies. I often think of it as the exception when I say I don't like canned anything when fresh is available. Make sure you're getting plain canned pumpkin, not pumpkin pie filling which is not the same thing. I have made pie from fresh pumpkin, but dealing with the excess water was a bother. Now soup, that's different. Fresh pumpkin for curry pumpkin soup is wonderful. There's a funny story here. I was in college. I was making pumpkin pie from fresh pumpkin. I had to figure out how much pumpkin I was going to get in cups from the roundish smallish pie pumpkin I had. I believe I needed 3 cups. I don't remember why, but I wanted to know before splitting the pumpkin and baking it. I asked my housemate who'd had calculus to figure it out for me. He did and told me I'd need another pumpkin the same size to get enough pumpkin for one pie. We had no car. I walked to the supermarket and got the extra pumpkin. I split them both, removed the seeds, baked face them face down in the oven and removed the cooked pumpkin. I had 8 times as much as necessary. Someone else might have chucked the extra, but I figured the right thing to do was to make more pies. This involved walking back to the supermarket for more pie crust and pie filling ingredients. I forget the details, but I think it was 3 more trips as I only realized what I was out of in pieces. Whoops, I need more eggs; whoops, I need more maple syrup. Like that. That's when I realized I didn't have nearly enough pie pans. I had pie coming out of everything-- iron skillets, brownie pans, souffle ramekins. Nor did everything fit in the oven at once. We feasted on pumpkin pie for a week. I gave oddly shaped pies to everyone I knew. --Lia |
>Woo-Hoo... it's October... time to start making pies! Seeing the use of "woo-hoo" reminded me of this...... Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, champagne in one hand and chocolate covered strawberries in the other, body thoroughly used up, totally worn out, and screaming WOO HOO- What a ride. |
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> wrote in message ... > > : Still, as others have mentioned, canned pumpkin is best for pies. I > : often think of it as the exception when I say I don't like canned > : anything when fresh is available. Make sure you're getting plain canned > : pumpkin, not pumpkin pie filling which is not the same thing. I have > : made pie from fresh pumpkin, but dealing with the excess water was a > bother. > > > Note that in the US canned pumpkin isn't pumpkin, it's Hubbard or other > squash. So the only way to make a true pumpkin pie is to use fresh > pumpkin. When you make a pie from canned "pumpkin", you are really > making a squash pie (pumpkin is a squash however). > > I cut a pumpkin in half and clean the seeds out. Place > cut-side down on a baking sheet and bake in the oven at 325 for about > an hour. Scrape the flesh out with a spoon. Puree the flesh in a > blender or food processor until smooth. The puree can also be frozen > and used at a later date. The consistency of pies made this way is > far superior to the heavy, pasty-consistency pies made from canned > "pumpkin". No need to remove excess water. >=========== Excuse me? "Note that in the US canned pumpkin isn't pumpkin, it's Hubbard or other squash." ?!! Where did you get your information from Bob? Although I can not swear for other companies I can guarantee that Libby's (Nestle') IS REAL PUMPKIN! I used to live 9 miles away from the pumpkin processing plant in Morton, Illinois. Several of the fields (pumpkin patches) where the pumpkins are grown were also near me. When I was still an OTR driver in the early 90s I used to take truckloads of empty cans to the plant to be filled and later pulled those same cans, filled, and took them to Nestle distribution centers. I have toured their facilities and have watched the trucks bringing in the pumpkins - straight from the fields. I had considered hauling pumpkin on the side... but didn't have the hours available (log bookwise or logistics!). Hmmm... sorry, I guess I came on a little strong there... but I wanted to ensure the correct information was known. Cyndi |
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"Rick & Cyndi" > wrote in message news:<4CE9d.202$Mh7.72@trnddc04>...
> > wrote in message > ... > > > > : Still, as others have mentioned, canned pumpkin is best for pies. I > > : often think of it as the exception when I say I don't like canned > > : anything when fresh is available. Make sure you're getting plain canned > > : pumpkin, not pumpkin pie filling which is not the same thing. I have > > : made pie from fresh pumpkin, but dealing with the excess water was a > > bother. > > > > > > Note that in the US canned pumpkin isn't pumpkin, it's Hubbard or other > > squash. So the only way to make a true pumpkin pie is to use fresh > > pumpkin. When you make a pie from canned "pumpkin", you are really > > making a squash pie (pumpkin is a squash however). > > > > I cut a pumpkin in half and clean the seeds out. Place > > cut-side down on a baking sheet and bake in the oven at 325 for about > > an hour. Scrape the flesh out with a spoon. Puree the flesh in a > > blender or food processor until smooth. The puree can also be frozen > > and used at a later date. The consistency of pies made this way is > > far superior to the heavy, pasty-consistency pies made from canned > > "pumpkin". No need to remove excess water. > >=========== > > Excuse me? "Note that in the US canned pumpkin isn't pumpkin, it's Hubbard > or other squash." ?!! Where did you get your information from Bob? > > Although I can not swear for other companies I can guarantee that Libby's > (Nestle') IS REAL PUMPKIN! I used to live 9 miles away from the pumpkin > processing plant in Morton, Illinois. Several of the fields (pumpkin > patches) where the pumpkins are grown were also near me. When I was still > an OTR driver in the early 90s I used to take truckloads of empty cans to > the plant to be filled and later pulled those same cans, filled, and took > them to Nestle distribution centers. I have toured their facilities and > have watched the trucks bringing in the pumpkins - straight from the fields. > I had considered hauling pumpkin on the side... but didn't have the hours > available (log bookwise or logistics!). > > Hmmm... sorry, I guess I came on a little strong there... but I wanted to > ensure the correct information was known. > > Cyndi Not to mention the ingredients list says "contents: pumpkin" They can't lie, legally. -L. |
One time on Usenet, "Rick & Cyndi" > said:
> > wrote in message > ... > > Note that in the US canned pumpkin isn't pumpkin, it's Hubbard or other > > squash. So the only way to make a true pumpkin pie is to use fresh > > pumpkin. When you make a pie from canned "pumpkin", you are really > > making a squash pie (pumpkin is a squash however). <snip> > Excuse me? "Note that in the US canned pumpkin isn't pumpkin, it's Hubbard > or other squash." ?!! Where did you get your information from Bob? > > Although I can not swear for other companies I can guarantee that Libby's > (Nestle') IS REAL PUMPKIN! I used to live 9 miles away from the pumpkin > processing plant in Morton, Illinois. Several of the fields (pumpkin > patches) where the pumpkins are grown were also near me. When I was still > an OTR driver in the early 90s I used to take truckloads of empty cans to > the plant to be filled and later pulled those same cans, filled, and took > them to Nestle distribution centers. I have toured their facilities and > have watched the trucks bringing in the pumpkins - straight from the fields. > I had considered hauling pumpkin on the side... but didn't have the hours > available (log bookwise or logistics!). > > Hmmm... sorry, I guess I came on a little strong there... but I wanted to > ensure the correct information was known. Thank you very much, Cyndi -- I appreciate hearing the truth, as I'm planning to make some Libby's pumpkin pies this season... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
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