One of my old roommates used to bake his pumpkin pie with a thin layer of lightly sweetened cream cheese spread about 1/8″ to 1/4″ on the bottom and the pumpkin pie on top. Looks wonderful! Recipes. Check them out..you won’t be disappointed. Cook pumpkin (Check net for the many ways) I use a pressure cooker and cook for 12 minutes at 15lbs. Fold overhang under itself; edge should be flush with edge of pie plate. p.s. I really got their hopes up. Patty — It’s not really strong. I’ve never been good at making pie crust and had previously resorted to using the store-bought kind (blech! Love pumpkin pie. I don’t own a thermometer so I took my pie out of the oven when Deb advised and the edges looked solid, but as it was cooling, I noticed the center was just completely liquid. BEST. Can you provide the baking time if I want to make these into tartlets please? After everyone was literally fighting for the last slice I told them that it was actually Pumpkin. I used my food mill (hand crank food grinder (i.e. I used an instant-read thermometer (purchased especially for this pie) and kept checking, but now I’m comfortable leaving it in for the extra time w/o constantly peeking. Definitely vegetable first, pie second. or just upping the sugar and maple quotient? Any ideas on what to do next time to avoid this? Thanks! You guys have weird stuff canned :P Sweet potato is used here pretty much for savoury only. ;) I also tested it by putting a butter knife in it like I would normally do for pumpkin pie… but instead of a skinny little mark it turned into a massive 5-6 inch crater across both pies. Pop open a can for almost endless culinary possibilities — and not just on Thanksgiving, either.We always keep a few cans of LIBBY’S® 100% Pure Pumpkin stocked in the pantry year-round. Thank you! The edges were set after 20 minutes at 400 (because I fail) and 35 minutes at 300, but three hours later the center has not solidified. I made these last night too, getting ready for Canadian Thanksgiving! i tasted it and the flavor was delicious, but there was no way that was going to become a solid pumpkin filling, and definitely no way it would need to go through a strainer?! Your pic of this pie looks silky, too. Thanks for this incredible, easy recipe! But it was the best pumpkin pie I have ever had. Oh well, it still tastes great. Its a full meal! (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator. I used puree from roast sugar pie pumpkin (organic and local from my CSA farm). another vegetable dish would be lovely please! Continuing to heat this will give you hard toffee too. Any suggestions? Recipes. Recipes. Your pumpkin pie ingredients are the same as my moms recipe except she added 2 T of molasses and didn’t pre-cook. I followed your recipe exactly — from the half and half to the 1 1/2 teaspoons of ground ginger. I signed up to bring pumpkin pie to our work potluck on Wednesday, and then realized I needed to find a good classic pumpkin pie recipe. But since then I remembered “I have a food mill!” So I made that pie this morning starting about 7:30 with a graham cracker crust. I use full fat coconut milk in place of the milk and cream. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, allspice and sometimes mace. The slice I had with my cup of tea the next morning was even more delicious… maybe because my taste buds weren’t overloaded, but also maybe because the pie got to sit overnight. I am a relatively new follower of your blog and have just been enjoying reading about delicious food over the past several months. Remove pan from heat. The pastry worked beautifully, I was glad of the tip to stop at the “size of peas” otherwise I would have kept going. It’s gorgeous but it puffed up like crazy, the whole thing juggles slightly, though a toothpick does come out clean. I did not bake the crust first and it turned out fine. As always, thanks! I made this for T-giving this year as well and it was a STUNNER. Keep at it! A friend (who has had a lot of pie in her lifetime) said it was quite possibly the best pumpkin pie she’d ever had! i used milk instead of cream, but it doesn’t seem like that could have been the culprit? Happy Thanksgiving, Deb– you always feel like a part of the family at the holidays :). Wow – that sauce makes it! We didn’t remember to get candied yams, so we grated up some apple, which ended up getting strained out, but still added a nice flavor to the batter. But then I, like you, tasted this pie. I used the food processor to make them and didn’t need to strain the filling later, it was super smooth. These look and smell amazing. (The filling has “stuff” in it. Loved your recipe. What can I use instead???? But that’s the only change I made. I’ll give both a whirl – pie recipe sounds yummy!! Or should I bring the sauce in a container and heat in the microwave, and then serve? For me it’s the best pumpkin pie I’ve ever had and I didn’t have to make it. This is an absolutely stellar recipe. I ended up adding around 1/2 cup more flour to mine at the end and it came out good. Riffing off the Libby pumpkin puree directions, instead of evaporated milk I use the same amount of Coconut Milk Creamer – So Delicious is the brand I found easily. Also, I used your all-butter pie crust recipe and instructions and it turned out perfectly! 1/2 teaspoon ground ginger I ramped up the spices a bit but wish I’d made it as listed just to see what it tasted like. I made this for my colleagues (we’re all a European bunch so most of them had never even had pumpkin pie before), and they went absolutely nuts for it :) Just wanted to give you a heads up in case you check your site traffic tonight and you have a huge surge in readers from Belgium :). I can’t wait to see both! Just bake it a little longer. It came out beautiful! I love this recipe except I am way too impatient to push this much filling (I usually make two pies) through a strainer. I’ve been too scared to try to recreate it. I made this for Thanksgiving and it was a huge hit! I never cared much for pumpkin pie and my hubby loves the stuff. Any pastry folk or pumpkin experts have any ideas why it turned to glue? Sure you figured this out by now, but a half pint is indeed a cup (8 oz). It’s just amazing in pecan pie, and also in sticky buns, and basically everything. i made two different pie recipes this year (sour cream pumpkin pie from gourmet, which turned out great), and this one which worked only because i improvised when it became clear it would be disastrous! Return to fridge until ready to fill. Love this recipe. Wanted to add my 2 cents because reading all these comments really helped me make this! It’s such a great flavor! I recently read an article (maybe in Bon Appetit?) ok ;), It’s like the best of both worlds! The blogger of Pastry Affair has found the solution to vegan caramel sauce on October 15 (I’m not posting the link to avoid Comment Purgatory), where you boil off a can of coconut milk with brown sugar. Way too much butter and water. Hope that helps. Nirmala — You can use dry beans but they will take muuuuch longer to cook and may not get as soft when you are done. Will Definately Try your recipe. Now a little wiser, I will definitely make it again and adjust the time accordingly. This is some good pie. I am glad that the internal temp reading was provided, or I’d have left that pie in the oven longer. There’s no accounting for taste, I suppose. It was lovely, but if you’re someone who actually adores the classic taste of pumpkin pie above all else, it probably didn’t fill the pumpkin pie void in your life. It was insanely good. Six Months Ago: Five Egg Sandwiches I’m wondering how you adjusted baking time and how many you got out of it. I took your light spice suggestion and I agree with your conservative approach. If you can find orange-fleshed sweet potatoes, I’d roast them and replace the canned with that. :). Am going to ask for pie weights for the holidays now. 3.5 Years Ago: Rhubarb Streusel Muffins, Classic Pumpkin Pie with Pecan Praline Topping I also want to add I love you Deb but I HATE plain pumpkin pie! I mention in the notes, however, that the sauce is best made right before serving. It’s basically just the filling, plus a little sweetened sour cream topping for contrast and prettiness. 1/2 cup (95 grams) packed light or dark brown sugar Then everything changed last Christmas! this looks amazing! How do I cope with THAT much altitude? ewww. I’ve worked and reworked that darn filling trying to get a smooth, non curdled custard to bed the pecans and cannot get it right. Thanks. You really get little bites of cheesecake that way. I think this made a difference, because I didn’t do that for the blind baking part and the edges started to burn (even with foil) and the bottom wasn’t baked through, but did switch it to the lowest rack for the pie b/c I recalled seeing it at another site. Christie — So strange! What would you recommend? I replaced the yams with equal amount of pumpkin puree, and used an immersion blender as some others suggested. Salt and pepper too, lighter on the salt if the broth is commercial. Is this fixable? Pumpkin pie doesn’t judge. real pumpkin? Too big, butter runs out (as you noted) and the crust left behind is missing those airy buttery pockets that make it soft and flaky. Any thoughts why? I look forward to trying your crust recipe sometime too. This pie was a hit at my family’s socially distanced fall get together. Instead of regular pumpkin pie, I made a pumpkin ice cream pie. Deb- I vote for the veggie! My pie came out very egg-y flavor-wise. No passing through any sieve needed. I also had only a a deep-dish for a bunch of years. I have tried dried cranberries but the traditionals didn’t love them. Just refridgerate the filling because of the eggs. Thanks for the pie recipe! A deliciously silky smooth pie with layers of pumpkin flavor. I think blind baking the crust really made a huge difference despite the fact that I had to use pre-made crust due to time constraints. I paired the pumpkin pie filling with a gingersnap crust and it was perfect! Now Thanksgiving is near and I don’t have a recipe. Best, be well, Tha Hostess. Often I make one thinnish pie and several mini pumpkin pies. Still, I love your blog and wanted to leave a comment, mainly so I could tell you that :). I think reducing the moisture from the pumpkin, along with more egg, made the custard set well. I will be eating this for breakfast tomorrow. I may have to give up on my plans for pumpkin cheesecake this year. But I am not sure if the pie should be fully baked before freezing or only partially (say til the custard-y part starts to set). (It hardly bothers me, personally, on pumpkin pies.). No more! (I hope that part turns out). I made this pie yesterday. I got a call asking me to make a pumpkin pie to bring and I said yes, I had all of the ingredients on hand except for cloves and heavy cream. classic pumpkin pie with pecan praline sauce. I almost over cooked it because I’d expected it to take much longer due to comments here, but the timing was perfect using the bottom rack. On top of the work involved with this recipe, using roasted pumpkins and yams amounted to more work than I expected. I’m pretty sure that the 2008 pie recipe was one of the only recipes from your website that I made and literally failed at. Definitely will try this. I should have used my normal pie crust. This was my first time making pumpkin pie and even the hard-core pumpkin pie lovers were very happy with the end result. You should invite me over. (The filling I made came almost to the top of the crust.). the crust. I wonder what happened to me? I just made an iteration of her apple cheddar bacon pie. ..are you sure that is not a pint you are looking at? Thanks! Thanks for the recipe and Happy Thanksgiving!! I bought a fresh pumpkin to make my pie this year. Eventually I did get it to be edible-ish after basically crying in the kitchen for an hour. Silky pie, not a lot of work it took to get there featured for first. Sommer — evaporated milk is milk that ’ s easier to enjoy all the filling stirring. Smaller pie pan just after the baking beans or pennies and some sampling…, choose your own sanity question. Like way too heavily spiced faint bit of searching, it would have runneth had! Not express how better it is a bit until it was taboo admit! 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