Recipe for pumpkin pie

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Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

Best regards,
Vase

This pie is really from a couple of different recipes. The first one I found
here on rec.food.cooking (author?), and the crust is Martha Stewart's Pate
Brisee (easy to make) and the nutty touch in the crust is an improvised
touch, from another pie I ate. The crust is worth it. It would be just as
good with a regular pumpkin "custard."

Alaskan Pumpkin Pie

Recipe brought back from Kodiak, Alaska by Mary Scott Springer in 1947
Note: Mom recommends you make each pie separately; don't multiply recipe to
make more.

Ingredients

1 9-inch baked pie shell, cooled
3 eggs
1/2 cup milk
1-1/4 cups canned pumpkin (1/2 of large can)
1 cup sugar (1/2 cup at beginning, 1/2 cup at end) (I only used the first
sugar)
1/2 teaspoon each salt, ginger, cinnamon
1 tablespoon gelatine (1 envelope unflavored plain gelatine ie Knox)

Directions

1. Separate 3 eggs. Save whites for later.

2. Beat yolks together with 1/2 cup milk. Add pumpkin and 1/2 cup sugar,
salt, and spices. Mix well.

3. Cook mixture in double boiler until it stiffens (usually about 5 - 10
minutes)

4. While mixture is cooking, soak gelatine in 1/4 cup cold water to form a
gelatine paste.

5. Remove mixture from heat, add gelatine, and mix. Allow mixture to cool
well (place in refrigerator to speed up).

6. Beat egg whites to form stiff white stuff. Fold in cool pumpkin mixture
and 1/2 cup of sugar.

7. Pour the filling into the prebaked, cooled pie crust and chill at least
two hours before serving.

Patee Brisee (crust)

Pinched from Martha Stewart's Martha Stewart Cookbook. "This crust, if
worked correctly, does not 'puff up.' Browns nicely in a 400 oven, and when
brushed with a glaze turns glossy but never becomes tough." (makes two
bottom crusts)

2.5 cups flour
1 tsp salt
1 tsp sugar
1/2 lb cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
5 tablespooons candied ginger, coarsely minced
3/4 cup walnuts, coarsely chopped
1/2 cup brown sugar
2-3 tablespoons butter, melted
1/2 teaspoon cinnamon

Combine the dry ingredients in a large mixing bowl. Using a pastry blender
or two table knives, cut in the butter until the mixture resembles coarse
meal. Add ice water, drop by drop, just til the dough holds together without
becoming wet or sticky; test the dough at this point by squeezing a small
amount together. If it is too crumbly, add more water.

Turn the dough onto a large piece of plastic wrap. Grasping the ends of the
plastic wrap with your hands, press the dough into a flat circle. This makes
roling easier than if the pastry is chilled as a ball. Wrap the dough in
plastic and chill for at least an hour.

Mix the candied ginger, nuts, and brown sugar together in a medium-sized
mixing bowl. Melt the butter, and add the butter and cinnamon to the brown
sugar mixture. I've pulsed this in a food processor to give it a more
uniform, chunky consistency but you don't have to. Press the mixture into
the bottom of the pie crust. Chill 20 minutes or more.

Press foil into the pie crust and bake at 400 for about 15 minutes. Remove
the foil. Poke any bubbles with a fork and continue baking until golden,
about 6 minutes.

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

Best regards,
Vase

This is a fabulous pie:

* Exported from MasterCook *

Pumpkin Pecan Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : fall/winter nuts
pies/pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Pumpkin Layer---
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup sugar
1 large egg
1 teaspoon pumpkin pie spice
---Pecan Layer---
2/3 cup light corn syrup
1/2 cup sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla
1 cup pecan halves

PREHEAT oven to 350° F.

FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.

FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl;
stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool
on wire rack.

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

I just made one yesterday that turned out beautifully. I
used a can of pumpkin, 1 cup of cream, 2 eggs, 1 cup brown
sugar, 1 tsp of ground cinnamon and a 1/2 tsp grated
nutmeg. Mix everything together. Prepare the pastry, pour
the pumpkin custard mix into the pie shell and bake at 450F
for 20 minutes, reduce to 350 and bake for another 2-25
minutes.

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

Best regards,
Vase

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° F.
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

Damsel said:

This is a fabulous pie:

* Exported from MasterCook *

Pumpkin Pecan Pie

There's a recipe on the Harry & David pumpkin butter for a pumpkin
pecan pie and I wondered how it would taste. That was the first time I
had ever heard of pumpkin pecan pie, sounded pretty good!

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

Best regards,
Vase

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

Best regards,
Vase

Quoted message said:

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

Best regards,
Vase

Yes. You just bake or steam the pumpkin or hubbard squash, mash, and
measure out 2 cups and substitute it for the canned pumpkin. Freeze the
rest in 2-cup lots for later use.

Best regards,
Bob

Quoted message said:

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

Yes, but you need to DRAIN it well. I bake it in a pan with a lip
that catches the liquid (quite a bit), peel, chop/mash and then let it
drain over night in a colander. You won't believe how much liquid
comes out. Please drain your prepared pumpkin thoroughly before you
follow any recipe or you will be disappointed with the results.

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

"Vase" [email hidden] is luring you into crossposting to a
Danish newsgroup dk.kultur.sprog, obviously to disturb the normal
traffic in the group.

--
Best regards
Erik Olsen

(Not cross-posted)

itsjoannotjoann said:

Damsel said:

This is a fabulous pie:

* Exported from MasterCook *

Pumpkin Pecan Pie

There's a recipe on the Harry & David pumpkin butter for a pumpkin
pecan pie and I wondered how it would taste. That was the first time I
had ever heard of pumpkin pecan pie, sounded pretty good!

Here are the comments I made to RFC after making this pie:

November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

(Not cross-posted)

Quoted message said:

sf said:

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

What kind of pumpkin are you starting with? Fresh or canned?

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

Best regards,
Vase

With this recipe, you can just puree some cooked pumpkin, weigh it, and
go ahead with the rest of the pie. This one doesn't call for pumpkin
pie spice. It lists the spices you need for the pie. This is probably
the most commonly used recipe in the USA.

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-pastry Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°
F.; bake for 40 to 50 minutes or until knife inserted near center comes
out
clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger
and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F.
oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30
minutes or until pies test done.

Source:
"www.verybestbaking.com"

Damsel said:

(Not cross-posted)

Quoted message said:

There's a recipe on the Harry & David pumpkin butter for a pumpkin
pecan pie and I wondered how it would taste. That was the first time I
had ever heard of pumpkin pecan pie, sounded pretty good!

Here are the comments I made to RFC after making this pie:

November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

Ok, you've twisted my arm! :-)

itsjoannotjoann said:

Damsel said:

(Not cross-posted)

Here are the comments I made to RFC after making this pie (Libby's Pumpkin-Pecan):

November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!

Ok, you've twisted my arm! :-)

I'm evil that way, aren't I?

Truth to be told, I didn't remember this pie (My mind is already
going). I found it on Google and asked Crash about it. He told me he
LOVED it. Guess what Thanksgiving dessert will be? Based on the above
comments, it will likely be a Thanksgiving tradition in the Mr. and Ms.
Crash household.

Carol

Damsel said:

Truth to be told, I didn't remember this pie (My mind is already
going). I found it on Google and asked Crash about it. He told me he
LOVED it. Guess what Thanksgiving dessert will be? Based on the above
comments, it will likely be a Thanksgiving tradition in the Mr. and Ms.
Crash household.

I usually make one each... pumpkin pie and pecan pie *for
Thanksgiving*, but I think I'll combine them this year.

Thanks for the yummy idea!

Quoted message said:

A fresh pumpkin. I don't have access to canned pumpkin or pumpkin
spices, but I would like to bake a real american pumpkin pie. Is that
still possible?

You can make a pumpkin pie with just about any squash. It's basically a
rich custard with pumpkin (squash) flavour and spiced up with cinnamon
and nutmeg (or mace).

Quoted message said:

Hi,

What's your favorite recipe for pumpkin pie?
(I'm not fra the USA)

Best regards,
Vase

Don't have it with me, but check out the Libby's website and I'm sure
they will have it.

It's the recipe on the can of Libby's pumpkin - not the pre-mixed
pumpking pie filling stuff, but the can with just pumpkin in it.
Yummy. I make my own additions to the spices called for.

N.

In article <[email hidden]>,

itsjoannotjoann said:

Damsel said:

This is a fabulous pie:

* Exported from MasterCook *

Pumpkin Pecan Pie

There's a recipe on the Harry & David pumpkin butter for a pumpkin
pecan pie and I wondered how it would taste. That was the first time I
had ever heard of pumpkin pecan pie, sounded pretty good!

My husband's great aunts (he had lots of them) made the best pies of
any kind I had ever tasted. At every family get-together Ethel and
Anne and Edith and Essie and all the others (whose names I'm not too
sure of now) would bring all these wonderful pies. I finally got up
the courage to ask one of them for her recipe for pumpkin pie since
mine were always such flops. Her answer? "Oh, honey, I use the recipe
on the back of the can of pumpkin." >:-/