Just Kate Posted November 25, 2019 Share Posted November 25, 2019 My family is not that into pumpkin pie, with the exception my my dh. Normally someone just brings a store bought pie and dh is fine with it. This year, I thought I’d make one for him, but I’ve seen a few different recipes. Any favorites? Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 25, 2019 Share Posted November 25, 2019 Apple pie. Pillsbury crust with loads of fresh apples, some cinnamon sugar (I just shake it on top), dabs of butter. Easy and not gross like pumpkin. 🦃😂 2 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 25, 2019 Share Posted November 25, 2019 The one on the Libby brand of pumpkin is the best in my opinion. I actually won't eat any other recipe. One bite and I know if it's the "good" kind or not. Thankfully anyone in my family who make pumpkin pie knows the "right" recipe to use. 8 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 25, 2019 Share Posted November 25, 2019 Buy a crust. Buy that canned filling. Hand to husband to cook as he sees fit. He prefers those to any 'homemade' pumpkin pie he has ever had (shhh, don't tell my aunt), and I don't like pumpkin pie at all anyway. 1 1 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 25, 2019 Share Posted November 25, 2019 2 minutes ago, FriedClams said: Apple pie. Pillsbury crust with loads of fresh apples, some cinnamon sugar (I just shake it on top), dabs of butter. Easy and not gross like pumpkin. 🦃😂 Funny how we all have such different tastes. I've never met an apple pie worth eating in my life. I've tried so many that people raved about but just no. But I'll eat any pumpkin, squash, sweet potato pie made with the Libby recipe. I'm also not very fond of the premade crusts, they are too thick in my opinion. (of course, I'd be just as happy eating only the filling from most any kid of pie, apparently I'm not much of a crust person either). 1 Quote Link to comment Share on other sites More sharing options...
MaBelle Posted November 25, 2019 Share Posted November 25, 2019 What Carol said. BUT be sure you get the Libby can of pumpkin mix, not the plain old pumpkin where you have to add the spices. It's deceiving, they sit right next to each other on the shelves. 2 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted November 25, 2019 Share Posted November 25, 2019 The one on the back of the Libby can of pumpkin. But I do it in a gingersnap crust or graham cracker crust instead of a pastry crust. Seriously though, the Libby one is easy and foolproof. Add extra spices to taste. 4 Quote Link to comment Share on other sites More sharing options...
matrips Posted November 25, 2019 Share Posted November 25, 2019 We use the one on the back of the pumpkin can Quote Link to comment Share on other sites More sharing options...
marbel Posted November 25, 2019 Share Posted November 25, 2019 (edited) I've made lots of different pumpkin pies. The basic, classic recipe from Libby's is still my family's favorite. And it is dead simple. I make my own pie crust now but for years used ready-made crusts. They were always fine too! Edited November 25, 2019 by marbel 3 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 25, 2019 Share Posted November 25, 2019 50 minutes ago, Just Kate said: My family is not that into pumpkin pie, with the exception my my dh. Normally someone just brings a store bought pie and dh is fine with it. This year, I thought I’d make one for him, but I’ve seen a few different recipes. Any favorites? This is the only one my family likes . Everything else is too bland.🙂 https://clickamericana.com/recipes/dessert-recipes/carnations-famous-pumpkin-pie-1959 Quote Link to comment Share on other sites More sharing options...
Pen Posted November 25, 2019 Share Posted November 25, 2019 We get an organic canned pumpkin brand, but same as others are saying, we follow the can recipe. Also prepared frozen pie shells have worked. My experience with starting with real pumpkin is it is so different in consistency and wetness pumpkins to pumpkin that it is hard to get consistent pie results. However we had had success from home done she’ll and pumpkin using my son’s Step by Step cookbook and Joy of Cooking recipes. I am gluten and sugar etc free, so I won’t personally. But I’ll have the easy stuff on hand for those who wish to. I may try for Keto pumpkin crustless pie in instant pot instead for myself... Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted November 25, 2019 Share Posted November 25, 2019 I use the Libby recipe too, but double the spices. My family prefers Pumpkin Pie Cake. I make the Libby filling recipe, pour it in a 9x13, sprinkle a dry cake mix over the top and then drizzle with a cube of melted butter. Bake at 350, 35-45 minutes until golden brown. Serve with whipped cream or ice cream. 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 25, 2019 Share Posted November 25, 2019 we have a great pumpkin pie recipe. it's easy. (it's not the one on the libby's can.) 1dd's bringing four . . . . but Friday morning breakfast is traditionally - pie. PUMPKIN PIE Ingredients – 2 Pies Ingredients – 1 Pie 4 Eggs, lightly beaten 2 Eggs, lightly beaten 29-30 oz. Canned Pumpkin 15 oz. Canned Pumpkin 1.5 Cups Sugar 3/4 Cups Sugar 1 Teaspoon Allspice 1/2 Teaspoon Allspice 1/2 Teaspoon Cloves 1/4 Teaspoon Cloves 1 Tablespoon Cinnamon 1.5 Teaspoons Cinnamon 1 Teaspoon Ginger 1/2 Teaspoon Ginger 1 Teaspoon Salt 1/2 Teaspoon Salt 2 12oz. Cans of Evaporated Milk 1 12oz. Can of Evaporated Milk Instructions Beat eggs lightly. Add all remaining ingredients except for one can (1/2 can for one pie) of evaporated milk. Mix for 1-2 minutes and then add remaining can (1/2 can) of evaporated milk and mix until mixture is all combined and smooth. Pour into pie pans and bake for 25 minutes at 425 degrees then reduce heat to 350 degrees and bake for an additional 35 minutes. Filling should not jiggle when pie is lightly shaken. Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 25, 2019 Share Posted November 25, 2019 Libby's recipe. You can use whatever dairy you have - doesn't have to be the evaporated milk on the recipe. I usually use heavy cream, just a little less of it. 1 Quote Link to comment Share on other sites More sharing options...
Pawz4me Posted November 25, 2019 Share Posted November 25, 2019 Another vote for the recipe on Libby cans. Or their pre-made pumpkin pie mix is just as good if you're in a rush. In a graham cracker crust. Quote Link to comment Share on other sites More sharing options...
marbel Posted November 25, 2019 Share Posted November 25, 2019 Oh, I forgot - we also amp up the spices a little bit. I couldn't say by how much. A pinch or two more cinnamon and cloves, and add a little allspice. Quote Link to comment Share on other sites More sharing options...
MEmama Posted November 25, 2019 Share Posted November 25, 2019 For a party or potluck, those individual mini graham cracker crusts work awesome and make a fun selection (kids love getting their very own pie!). Libby’s recipe, plain pumpkin, always. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted November 25, 2019 Share Posted November 25, 2019 8 hours ago, gardenmom5 said: we have a great pumpkin pie recipe. it's easy. (it's not the one on the libby's can.) 1dd's bringing four . . . . but Friday morning breakfast is traditionally - pie. LOL, that's the Libby one but with the higher spice amounts from the Carnation one, from what I can tell. The two can recipes are virtually the same except one has a bit more sugar and spices (Carnation). 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 25, 2019 Share Posted November 25, 2019 53 minutes ago, Ktgrok said: LOL, that's the Libby one but with the higher spice amounts from the Carnation one, from what I can tell. The two can recipes are virtually the same except one has a bit more sugar and spices (Carnation). dh made the spice adjustments himself - we've never looked at the carnation one. Quote Link to comment Share on other sites More sharing options...
umsami Posted November 25, 2019 Share Posted November 25, 2019 (edited) Buy the Pillsbury refrigerated pie crusts near the cookie dough. (Comes in a red box...you unroll the crust.) Use the recipe on the back of the Libby's pumpkin. (I prefer the plain pumpkin one...where you add your own spices.) Serve with whipped cream and vanilla ice cream. :) Edited November 25, 2019 by umsami Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted November 25, 2019 Share Posted November 25, 2019 I prefer the recipe on the One-Pie can (the just pumpkin can, not the pre-spiced pie filling can). I've tried other ones and always come back to that one. I use evaporated milk and add a splash of rum. Quote Link to comment Share on other sites More sharing options...
Lori D. Posted November 25, 2019 Share Posted November 25, 2019 (edited) Another Libby's canned pumpkin fan, who uses the recipe on the label. I slightly adapt by: - using all brown sugar rather than any white sugar - increase the amount of the spices (I have been known to go as much as double on them all!) -- plus add allspice - either buy a pre-made crust from the freezer section of the grocery store, or even better, -- go crustless! -- just grease a glass pie pan and pour the custard straight in and bake -- yum! we've been going that route now for several years, and no one misses the crust -- half the time, people just scraped the pie off the crust and threw out the crust... ETA -- ick -- NO -- about using the "Libby pumpkin pie mix" with all the spices and ingredients already added -- too sweet, and doesn't taste right for US. JMO! Edited November 25, 2019 by Lori D. 1 Quote Link to comment Share on other sites More sharing options...
teachermom2834 Posted November 25, 2019 Share Posted November 25, 2019 My mom used to have a pumpkin pie recipe written on an index card. I can visualize the card and her handwriting but it was one we never found when she died. I'm making pies this year and I just decided to use the Libby's recipe since I can't make my mom's. I am so glad to see all the positive reviews for it. I literally just walked in from the store where I purchased the ingredients. I was thinking about searching recipes but you just convinced me to stick with the Libby's recipe. Thanks! 🙂 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 26, 2019 Share Posted November 26, 2019 All of you people who are amping up the spices on the Libby's recipe should really try the old 50's Carnation recipe. The increased cinnamon and cloves and the addition of nutmeg and allspice make all the difference. 2 Quote Link to comment Share on other sites More sharing options...
Lori D. Posted November 26, 2019 Share Posted November 26, 2019 (edited) 2 hours ago, KungFuPanda said: All of you people who are amping up the spices on the Libby's recipe should really try the old 50's Carnation recipe. The increased cinnamon and cloves and the addition of nutmeg and allspice make all the difference. The Carnation recipe uses more sugar. than the Libby's recipe. I prefer less sugar. Also, I prefer brown sugar to the white sugar that is in both the Carnation and the Libby's recipes. And, I already increase the spices and add additional spices. Also, I make it crustless -- just delicious pumpkin custard in the glass pie pan! So, I'm good. But thanks! 🙂 Edited November 26, 2019 by Lori D. Quote Link to comment Share on other sites More sharing options...
Zoo Keeper Posted November 26, 2019 Share Posted November 26, 2019 I use the recipe on the back of the the One Pie can. http://www.nothinginthehouse.com/2009/11/one-pie-pumpkin-pie.html Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted November 26, 2019 Share Posted November 26, 2019 On 11/24/2019 at 9:05 PM, FriedClams said: Apple pie. Pillsbury crust with loads of fresh apples, some cinnamon sugar (I just shake it on top), dabs of butter. Easy and not gross like pumpkin. 🦃😂 Blech. I'd rather have a nice pumpkin custard than mushy apples and soggy pie crust any day! Quote Link to comment Share on other sites More sharing options...
FriedClams Posted November 26, 2019 Share Posted November 26, 2019 14 hours ago, WendyAndMilo said: Holy cow, what kind of Apple pie you been eating girl?! I couldn't agree with this more!!😂😂 1 Quote Link to comment Share on other sites More sharing options...
KidsHappen Posted November 26, 2019 Share Posted November 26, 2019 1 can (15 oz.) pumpkin (not pie mix, just pumpkin) 1 can (14 oz.) sweetened condensed milk 2 eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. nutmeg Mix all above ingredients well and pour into a 9" unbaked deep dish pie shell. Bake at 425 for 15 minutes then reduce oven temp to 350 and bake an additional 35-40 minutes until inserted knife comes out clean. To prevent over browning over the edges, cover them in tin foil before filling. 1 Quote Link to comment Share on other sites More sharing options...
Just Kate Posted November 27, 2019 Author Share Posted November 27, 2019 Thank you all so much for your suggestions. I’m going with the basic Libby’s recipe. I’ll let you know how it turns out! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.