Pumpkin Pie Recipe - do you have a killer one?

Worknprogress

Worknprogress

Cathlete
Years ago I made the traditional pie listed on the back of the Libby's can of pumpkin. Then I came across the recipe on the back of the sweetened condensed milk can - by Border, I think???

But when I go to a restaurant or even Costco - their pumpkin pie knocks my socks off. I am a traditionalist and would like to make my own pies from scratch. Anybody have a great pumpkin pie recipe?
 
I use the one with sweetend condensed milk and love it, it's not too sweet. I always make my own crust, which I think makes it better.

Probably not much help, but it's what I like.

Susan
 
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I have never heard of Nutella so I looked it up. Interesting! Would I find Nutella in my regular grocery store and if yes, where?
 
I've purchased Nutella before at my local grocery store. Although, I can't remember if I found it by the jams/jellies or on the baking aisle. It's terribly delicious - enjoy!
 
Nutella is yummy wonderful dangerousness :p:p I try not to bring it in the house. Once it's open, watch out!! Nothin' gets between my spoon and the Nutella. Not sure how that would taste w/ pumpkin, though?

I also use the Libby's recipe off the can - just like mom used to make. If you use that recipe, and sub REAL, fresh pumpkin, it totally makes a difference.

Buy 2 pie pumpkins (you'll have left overs) and quarter or halve them depending on size. Scoop out the guts, and discard or make punkin seeds. Bring a BIG pot of water to a boil and toss in the pumpkin, still attached to the shells. Boil for 45 or so minutes until very soft (it'll cut with a spoon) remove from water and let cool. Scrape the pumpkin from the shell, and smush with a potato smasher or food processor until smooth (i like mine kinda lumpy-smooth so I use a potato smasher). Throw the shells out, or put them in the garden for fertilizer.

Use 2 C of pumpkin instead of the can, and procede with the recipe. It has a whole new taste, fresh and earthy-gardeny, yummers!!! You can also steam the pumpkin in the microwave by putting it in a bowl w/ a half inch or so of water and nuking the heck out of it. I prefer a boiling pot.

Nan

Edit - also don't use pumpkin pie spice, use the individual spice amts it calls for, and use GOOD cinnamon, from a spice store or high end grocery store. McCormick cinnamon - YUCK!! Spice Islands - Ok. I prefer Penzy's or the kind they sell at whole Foods. Ditto on the cloves - use good, fresh, strong cloves. MMMMM
 
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Below is the recipe that I use. It's your basic pumpkin pie with the sweetened condensed milk. But this has a topping on it that's just to-die-for! My older DS insists on having it at every holiday gathering. It's simple and oh-so yummy.

Streusel Topped Pumpkin Pie

Pie:
1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
2 eggs
1 t ground cinnamon
½ t ground ginger
½ t ground nutmeg
½ t salt
1 (9”) unbaked deep dish pie crust

Streusel Topping:
½ C packed brown sugar
½ C flour
¼ C cold butter or margarine
¼ C chopped nuts

 Preheat oven to 425 F.
 In a large bowl, combine pumpkin, milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well. Pour into pie crust and bake for 15 minutes.
 Prepare streusel topping: In a medium bowl, combine the brown sugar and flour. Cut in the butter until crumbly. Stir in the nuts. Keep cold until ready to use.
 Reduce oven to 350 F and bake for 30 more minutes. Sprinkle topping over the top of pie. Bake for 10 more minutes.
 Cool on wire rack.

Gayle
 
Worknprogress said:
I have never heard of Nutella so I looked it up. Interesting! Would I find Nutella in my regular grocery store and if yes, where?
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Never heard of Nutella? It's my 7yo's favorite thing to eat w/ a banana. :p It's with the Peanut butter, right by my Naturally More PB at Super Wal*mart. I would think most grocery stores carry it. HTH!
 
I also use the one from the Libby's can but add a little more spice than called for. I also use some brown sugar instead of all white sugar. I make my own crust (Grandma's recipe) and always get tons of compliments on my pumpkin pies at the holidays!

Now who has a to die for recipe for pumpkin cheesecake???? I have one that's not too bad, but would love a really good recipe!
 
Honestly, I have never heard of Nutella. I will have to ask my sisters if they have ever heard of it. It does sound really yummy though.
 
Worknprogress said:
Honestly, I have never heard of Nutella. I will have to ask my sisters if they have ever heard of it. It does sound really yummy though.
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Yeah, it's not super healthy, but better than a lot of other things. It's chocolate/ hazelnut made w/ skim milk & cocoa.
 
Also, Jess, how much of the white sugar do you substitute with Brown Sugar.

Gayle (Banslug) - do you find your recipe is kid-friendly? I am worried about the nut topping not going over very well. Although to me it sound delicious!
 
Oooh, Gayle, I'm not much of a pumpkin pie lover but a streusel topping makes everything taste better.:D I'm going to save this one.:eek:
 
Worknprogress said:
Also, Jess, how much of the white sugar do you substitute with Brown Sugar.

Gayle (Banslug) - do you find your recipe is kid-friendly? I am worried about the nut topping not going over very well. Although to me it sound delicious!
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I'll add in what I use to the Libby's recipe. HTH!

http://www.verybestbaking.com/recipes/detail.aspx?ID=18470
  • 3/4 cup granulated sugar (I use 1/2 c. white sugar/ 1/4 c. brown sugar)
  • 1 teaspoon ground cinnamon (I use about 2 tsp. cinnamon & add in 1/2 tsp. nutmeg)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (I use 1/2 tsp.)
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)
 
Debbie-my kids LOVE the topping. We like to heat a slice up in the microwave for about 15 seconds and the butter in the topping melts just enough to make it oh-so-much-yummier!

Both my boys like it. I chop the nuts up pretty fine. I'm sure you can omit them if you want.

Gayle
 
Jess_jugs said:
Now who has a to die for recipe for pumpkin cheesecake???? I have one that's not too bad, but would love a really good recipe!
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Great thread ladies! Keep the pie recipes coming. I have one somewhere that I'll dig up. I believe it was from Cooking Light last Thanksgiving season. Rave reviews...

My favorite pumpkin cheesecake is the one I get from Dream Dinners (just picked mine up last night). They get pumpkin cheesecakes from Sysco (but made for The Cheesecake Factory) and then add to it an apricot-pumpkin sauce.... Oh what I'd give to have the recipe for the sauce! It is simply amazing... If I find out, I'll post it! hehe
 
White Pumpkin Cheesecake receipe

Jess Jugs I haven't tried this but it sounds awesome. I think I'll make it at Christmas. If you do make it let me know how it turns out:

CRUST:

2 cups gingersnaps (whole)
6 tablespoons butter
1 ½ tablespoons brown sugar

FILLING:

Three 8 oz. packages cream cheese (room temperature)
¾ cup pumpkin
¾ cup melted white chocolate
1 cup sugar
3 eggs
1 teaspoon vanilla
¼ teaspoon nutmeg
1 teaspoon cinnnamon

TOPPING:

½ cup almonds
1 teaspoon sugar
2 tablespoons butter
Pre-heat oven to 350° F.

Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9" springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.

Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.

Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.

While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve
 
ripley33 said:
Jess Jugs I haven't tried this but it sounds awesome. I think I'll make it at Christmas. If you do make it let me know how it turns out:
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Oh my gosh, that sounds awesome!!! White chocolate chips & pumpkin?? :p YUM! My kiddos would love it!
 
I'm loving all these pumpkin recipes! Yes, bring them on!!

Nutella is *very* popular overseas. Giada on Food Network has some recipes that use it. (One is a cookie...yum!) But I love eating it with fruit...or on bread with berry jam...and in pumpkin pie! :) If you have a World Market near you, they use to carry mini sample sizes (haven't checked recently to see if they are still there) but that might be a nice way to try it if you can find them. But if you like chocolate and nuts you'll LOVE it!! :)
 
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