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a GREAT pumpkin pie recipe?

pinecone.Jan's picture

I would LOVE to get a pumpkin pie recipe that is 'gutsy'....not a creamy bland tasting version. I did add Bourbon to my pie recipe last year, and altho' it was an improvement, it still isn't what I wanted. I'm not sure how to explain what I want...a flavorful, slightly textured, robust flavored pumpkin pie. Anyone know what I'm talking about? Thank you for any recipes you'd like to share or directions to where I might look for one?

pinecone.jan

ouzo's picture

(post #36521, reply #1 of 18)

Here is my go to pumpkin pie


 


Pumpkin Molasses pie


 


Yield one ten inch pie


 


One small sugar pie pumpkin – 3 lbs or so


4 eggs lightly beaten


½ cup honey
½ cup whole milk
½ cup heavy cream
1/4 cup molasses
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon salt



To prepare pureed  pumpkin – can be done a few days in advance.  There are several different methods.


Slice pumpkin into large chunks.  Microwave on high for 10 minutes or so.  When cool enough to handle, cut off outer peel and remove seeds.  Process until smooth in food processor.  You may need to add a bit of water.


 


Another method.  Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender, about 1 hour. Drain well, and puree in blender or food processor, adding a little liquid to thin if necessary.


 


To make pie


 


Preheat oven to 375 degrees F.

 
Combine eggs, honey, milk, cream, molasses, ginger, cinnamon, and salt, mixing completely. Stir in 3 cups of pureed pumpkin. Mix together and pour into prepared crust. Bake approximately 1 hour to 1 hour 15 minutes.  Custard is firm and top is a glossy golden brown. Cool completely before serving.


 


                    The devil is in the details....

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

Glenys's picture

(post #36521, reply #14 of 18)

So last night I concocted a pie, not really measuring but basically the ratio of 3 cups pumpkin purŽe, 4 eggs, cream, dark brown sugar, salt and molasses. Once I got the basic custard I flavoured with ginger, cinnamon, allspice, a nicely aged Scotch and a bit of vanilla; topped it with a crunchy mixture whizzed in the processor- pecans, white sugar and cinnamon.

ouzo's picture

(post #36521, reply #15 of 18)

Hmmmm.   A little scotch - I like that idea. A little something unexpected to get people's tastes wondering.  I think I might try this before our T-Day.

 


                    The devil is in the details....

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

Astrid's picture

(post #36521, reply #2 of 18)

You can add peeled or un-peeled grated fresh apple to the pie, for texture, color and additional flavor.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
MEANCHEF's picture

(post #36521, reply #3 of 18)

My absolute favorite is the Pumpkin Praline Pie from

From Fine Cooking 29, pp. 72-79

October 1, 1998

Glenys's picture

(post #36521, reply #4 of 18)

I think you could follow the molasses infused recipes and then I add minced crystallised ginger to mine.

JillElise's picture

(post #36521, reply #5 of 18)

My sister makes the best ever pumpkin pie, and she tells me her secret is to add twice the spice.

Glenys's picture

(post #36521, reply #6 of 18)

I can believe that. I also like allspice for its peppery quality.

ouzo's picture

(post #36521, reply #7 of 18)

ITA.  The recipe I posted is adapted from Martha Stewart's Entertaining (btw looking through the old pix of La Martha is entertaining!).  I've doubled spices and I use a very rounded measurement when adding.  Glenys' suggestion of crystallized looks tempting.  May try that this year.

 


                    The devil is in the details....

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

gourmand's picture

(post #36521, reply #8 of 18)

Some time try a crushed ginger snap cookie crust.

 Growing old is inevitable, Growing up is optional.

 Growing old is inevitable, Growing up is optional.

ArtPollard's picture

(post #36521, reply #9 of 18)

I have fallen in love with pumpkin pie with pecans. It doesn't take much and the flavor is wonderful. However, I think one of the things I also love about pumpkin pie is its wonderful silkyness. In the past, my wife has chopped up the pecans and added them -- wonderful flavor but it ruins the silkyness. So the next time we do pumpkin pie, I'm going to add the pecan pieces to the crust or perhaps run them in the food processor and make pecan butter that I can add directly to the batter. (Personally, I like the second option the best.)

I think this would work best with the western pecans rather than the eastern ones since the western ones are more assertive rather then the mild butteryness of the eastern pecan.

-Art

Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

CookiM0nster's picture

(post #36521, reply #10 of 18)

What about pressing them into the crust on the bottom?

Judy/AZ's picture

(post #36521, reply #11 of 18)

This is one of our favorites.....

Jessica’s Biscuit Pumpkin Pie

Dough for a single-crust pie

1 3/4 cups canned pumpkin puree (not presweetened pumpkin pie filling)
2/3 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh-grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon fresh-ground black pepper
2 eggs
3/4 cup heavy cream
1/3 cup whole or lowfat milk
2 tablespoons bourbon or rum
1 teaspoon vanilla extract

Softly whipped cream flavored with maple syrup

1. Roll the dough out on a lightly floured surface to a 12-inch round. Ease
into a 9-inch pie plate. Trim the overhanging dough to 3/4-inch all around.
Turn the edges under, flush with the rim of the pie plate, and crimp or
flute. Prick the bottom and sides in several places with a fork. Place the
prepared shell in the freezer for at least 30 minutes.

2. Preheat the oven to 425 degrees.

3. Bake until pale golden brown, 14 to 18 minutes. If the pastry starts to
puff up, press the bottom gently with a large spoon or oven-mittened hand to
flatten. Fill immediately or cool on a wire rack. Reduce the oven temperature
to 375 degrees.

4. Whisk together the pumpkin, sugars, flour, salt, cinnamon, nutmeg, ginger,
allspice, and pepper in a large bowl. Add the eggs and whisk until smooth.
Whisk in the cream, milk, bourbon or rum, and vanilla. Pour into the prebaked
pie shell.

5. Bake for 10 minutes. Reduce the heat to 325 degrees and continue baking
until the custard is set and a knife inserted two-thirds of the way to the
center comes out clean, 35 to 50 minutes. Cool on a wire rack.

6. Serve at room temperature, topped with the maple-flavored whipped cream.

roz's picture

(post #36521, reply #12 of 18)

That recipe sounds really good. I use 2 cups squash puree and a little less cream and an additional egg. I think I got my recipe from Anna Thomas' The Vegetarian Epicure, Book Two, many ages ago.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
deejeh's picture

(post #36521, reply #16 of 18)

Funny you should mention the Vegetarian Epicure - I made 2 pumpkin pies this weekend, the first from the current issue of FC, and the second from Veg Epicure.  The Veg Epicure recipe, with a couple of tweaks, has been my go-to for 20 years, but I have to say I like the FC recipe better.  I think it's the cognac, rather than the rum.  Whichever recipe one uses, though, I think the finely chopped crystallized ginger is a must.


deej

Glenys's picture

(post #36521, reply #17 of 18)

I missed the crystallised ginger in my pie this year. The "crowd" was better served with a less zippy version but I have to agree, I prefer a smoky Scotch or cognac over rum.

roz's picture

(post #36521, reply #18 of 18)

I tend to use whisky, that is always in the house, rum hardly ever!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
ouzo's picture

(post #36521, reply #13 of 18)

Judy/AZ's recipe reminded me that I serve freshly made ice cream with my pie - I start with a basic vanilla and  add a hint of cinnamon & ginger to the ice cream.

 


                    The devil is in the details....

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse