Pumpkin Pie Recipes

It used to be that there was one pumpkin pie recipe, nearly everyone used it and noone thought much about doing anything different.  That recipe was the libby's classic pumpkin pie, still one of the most popular recipes today.

But during the foodie revolution that hit full swing in the 1990s pumpkin pie became a gourmet treat.  Soon there were all types of pumpkin pie recipes from pumpkin turtle pie to pumpkin praline pie.  Rather than just the one pumpkin pie recipe everyone was making something different in  an effort to make it taste better, richer, more pumpkin-y. 

• Making your own pumpkin puree from sugar pumpkins will result in one of the best, freshest, and delicious pies ever. It isn't hard to do.
• Homemade crust is by far the best with pumpkin pie. If you have trouble with the standard pastry crusts try a crumb crust made from gingersnaps, pecan sandies, or vanilla wafers
• Generally speaking, part brown sugar and part white sugar will result in the most flavorful pie.
• Make pie at least one day ahead to allow the flavors to blend.

   

• You can make the pie up to three days ahead and keep it tightly covered in the refrigerator.
• Bake until a knife inserted halfway between the center and the edge comes out clean. It will finish baking as it cools. Over baking will cause the filling to be grainy.
• Mix ingredients slowly. If you beat to fast air will be incoporated into the filling and the texture will be off.
• If you like it spicy add a little cayenne pepper, not too much! There is virtually no taste but it adds a little tingle. 

•   3/4 cup granulated sugar
•   1 teaspoon ground cinnamon
•   1/2 teaspoon salt
•   1/2 teaspoon ground ginger
•   1/4 teaspoon ground cloves
•   2 large eggs
•   1 can pumpkin
•   1 can (12 fl. oz.) evaporated milk
•   1 unbaked 9-inch deep-dish pie shell

Preheat oven to  425F

Mix all ingredients in the order given, beating until smooth.  Pour into pie shell.

Bake 15 minutes, reduce heat and bake until done about 40 to 50 minutes longer.

This pie is sweetened with maple and is not too spicy.  Serve with maple sweetened whipped cream.

•   1 recipe pastry for a 9 inch single crust, deep dish  pie
•   1 teaspoon grated fresh ginger
•   1/2 teaspoon cloves
•   1 teaspoon ground cinnamon
•   ½  teaspoon salt
•   4 eggs, lightly beaten
•   1 cup maple syrup, warmed slightly
•   1/2 cup whole milk
•   1/2 cup heavy whipping cream
•   1 can unsweetened, pumpkin puree, about 2 cups.

In a large bowl whisk the eggs and syrup until it is well blended. 

Add in the pumpkin and spices and whisk until smooth. 

Add the milk and cream last. 

Adjust seasoning and bake at 400 F for about 55 minutes.

If you love a good cream brulee you will be enchanted by the flavors in this pie.

• 1 9 inch pie crust
• 1 can pure pumpkin, about 2 cups

• 1/2 cup sugar
• ¼ cup brown sugar
• ¼ cup turbinado sugar (or white sugar)

• 3 large eggs

• 1 cups whipping cream
• ¼ cup bourbon

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon of ground cloves

• 1/4 teaspoon salt

Preheat oven to 350F.

Whisk pumpkin and the ½ cup sugar, and the ¼ cup brown sugar in a bowl.  Beat in eggs, cream, and spices until smooth. 

Pour into the crust. 

Bake about 50 minutes. 

Remove from oven and cool for 10 to 15 minutes.

Sprinkle the pie with two tablespoons of the turbinado sugar.

Broil until sugar melts and caramelizes. 

This should take about a minute. 

You can also use a small propane torch. 

Let pie cool and repeat with the other half of the sugar. Cool

•   One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)

•   3/4 cup packed light brown sugar

•   3 eggs lightly beaten

•   1 1/4 cups half-and-half

•   1 1/2 teaspoons ground cinnamon

•   1/2 teaspoon salt

•   1/2 teaspoon ground ginger

•   1/2 teaspoon ground allspice

•   1/4 teaspoon freshly ground nutmeg

  Topping:

• ½  cup chopped pecans
• ½ cup flour
• ½ cup brown sugar
• ¼ cup butter

Mix pie ingredients in the order given.  

Mix topping ingredients until crumbly and set aside.

Pour into shell.

Bake at 35 for 40 minutes.

Remove pie, Sprinkle on topping and bake for another 10 to 15 minutes.  Cool.

This is spectacular.  You can make it up to a month ahead and wrap tightly and freeze.

•   1 1/2 cups graham cracker crumbs

•   1/4 cup unsalted butter, melted

•   3 tablespoons white sugar

•   1/2 gallon vanilla ice cream, softened

•   1 cup canned pumpkin
•   1 cup heath toffee brickle (in the baking section by the chocolate chips)

•   1/2 cup packed brown sugar

•   1 teaspoon ground ginger

•   1/2 teaspoon ground cinnamon

•   1/2 teaspoon ground nutmeg

Combine the crumbs, sugar and butter until well blended and press into a 9 inch pie pan. 

Chill overnight.

Soften ice cream, blend in the other ingredients and spoon into crust.

Freeze until ready to serve.

A quick google search will give you tons of recipes all over the internet.

• Easy Sugar Free Pumpkin Pie
• Vegan Pumpkin Pie (you use soy milk)
• Low Carb Pumpkin Pie
• Low Fat Pumpkin Pie
• Pumpkin Pie with Maple Whipped Cream
• Crustless Pumpkin Pie 
• Alton Brown's Sweet Potato Pie 

Pumpkin Pie has long been a favorite Thanksgiving dessert.  With all the different recipes you can easily serve the traditional taste with an update. And ...pumpkin is good for you.  High in vitamin A and fiber, pumpkin is full of nutrtion.  Whether you make the same pie you have for years or try something new, have a wonderful Thanksgiving!