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DoodlebearsPlease can you share your pumpkin pie recipes we me please. Thanks.
Hugs Jane. 
Creative Design Studio (RKR4CDS)My Mom & Grandmother's recipe:
youngest GD, 11 yo Michele, made the pies for us, our first visit with them since their permanent move from IL to AZ.
2 C (8 liquid Ounce measurement= 1 Cup) pureed Pumpkin (cooked!) ***
1/2 tsp each: Cinnamon, Ginger, Nutmeg, Salt
A pinch of Cloves.
Mix well.
Add:
2 eggs
2 TBS Molasses
3/4 Cup Brown sugar
1 can Evaporated Milk (approx 10 ounce) [not condensed: that's sweetened.
Mix well in electric mixer.
Pour into 1 9" pie shell. To keep a neat looking crust - keeping the filling from sloshing over the crust rim in transfer to oven, we place the pie pan on the oven shelf and pour the filling in there.
Bake 375F about 35 minutes or until moistened knife pushed in off center comes out clean.
Baking in someone else's kitchen, with different ingredients, equipment and oven is always a surprise! My DD flipped the convection oven switch on the oven holding the pumpkin pies - they're a bit brown on top.... the shopper who purchased the apples must not have gotten all Granny Smith and Golden Delicious because pre-steaming them for a few minutes sort of applesauced them, so a few minced Red Delicious were added added for 'texture'....etc..etc
And of course, DH, dicing the Red D's as if for Waldorf Salad, as he was directed to for size/shape, left the skin on and had to trim off that little square from each piece, while the rest of us did the entire Faulty Towers' routine on Waldorf Salad, with gales of laughter....
We're not at home so we're not with our gluten-free son, but we have a smashing recipe for GF pie crust that is impossible to over-work and turn 'tough' because there's no stretchy gluten in it! It's crisp in a shortbread sense, but oh so easy to handle.. . Look this one up in (the Library, I hope) back a year ago or so, when Ilze, Catherine, Tammy and several others were giving specialty recipes like this.
Speaking of handling pie dough, and everyone knows how cold it should be kept & how quickly it must be handled, our best Food TV trick came from Alton Brown/Good Eats. Ater spritzing or sprinkling on the ice water, and stirring to check that it's at the perfect hold-together stage, divide the dough into the portions
if recipe calls for, and scoop each into a gallon-sized zip-lock bag. With the crumby dough in one corner, lightly give a few squeezs to combine (like the few light kneadings on the breadboard) needed.
Form a flat circle inside the bag & roll out to fill the bag evenly. I am going to look for a flat rubber mat of some sort - rolling the bags on a counter has them sliding away from me. I end up tucking each bag corner between my hip and the couter edge for some control. Of course, having a Sous Chef would be perfect!
The bags can be frozen for months, ready to flip into the tart shells or pie pans.
Depending on the amount of ingredients, this may be too thin or too thick, but you'll judge that after you try it the first time. Lay the flat bags in the refrig to chill. When your filling is ready, use either a scissors of knife to cut through the edge (1/8" in from edge) on the sides and bottom of bag. (I hold the knife point down through the bag edge on a cutting board and 'pull' the bag edge through/past the knife tip.)
Pull back the plastic bag one side at a time and them tip it into the pie pan.
This absolutely eliminates all of the flour mess pouffed everywhere on the countertop while rolling them out!!! Dust the tops w/flour slightly if you think they need it when you pull the plastic off the dough.
***There was a poll result given a decade or so back: for 25 years one (agriculturally-based) university had run tests on favorite pumpki pies. The egg/milk/sugar stayed the same - the differences were in the pie pumkins grown and used for these. No info was given to the many many different taste testers, until after the results were released. Hands down favorite for flavor and slky, velvety smoothness was - Butternut squash!!! Si that's what our famiuly uses. We needed to pad out oir ingredients a bit to bring it up to 3 pies worth, so we used 1 cup of canned pumpkin. Even putting it through the same Cuisinart, it stil was no where near the creamy smoothness of butternut, steamed in the microwave or baked in the skins.
I'm getting so hungry!! Happy US Thanksgiving!!!
DoodlebearsWow Bobbie, thanks so much for all your effort to answer my plee.
I award you the
...what an awesome reply.
:clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap:
Thanks, Jane.
Posts: 8,574I use the regular one on the can but omit all the spices except fresh ground nutmeg, and as my auntie would say "all the vanilla you can afford"
then top it with chopped pecans
its unusually good....and pumpkin pie makes a great breakfast-well except for the calories......do you all know how much is in one piece of pie?
YIKES!!!!!
trying not to get the ubiquitous middle aged bulge......
dilu
Jellybelly BearsJane i want to make this too so thanks Bobbie! Never even tried pumpkin pie before 
but it sounds so good 
(we need a rubbing tummy smilie 
q.D.paToOtieSWow, this thread has really made me hungry!!! Can you believe we didn't have Pumpkin Pie yesterday? Now I have to go make one for myself!!!
Creative Design Studio (RKR4CDS)We also made Apple for those who dodn't care for pumpkin, though most of us end up with a slimmer slice of BOTH!! LOL!!!!
If you are like me, who would choose Spice cake over Chocolate, Lemon, Vanilla or any other kind of cake, you'll like pumpkin pie.
Like DiLu, the spice should be subtle, not cloves-strong-enough-to-prepare-you-for-a-root-canal. There are heavy-handed cooks who have created recipes with too many/too much spice.
Hmmmm.... speaking of breakfast.... I'm flying out the door this minute to visit my Dad. A nice little VEGETABLE breakfast in hand would be perfect, right??? just a small slice-to-go....
Chaska, MinnesotaBobbie: that recipe sounds delicious. I adapted and changed my recipe little from the Libby's pumkin pie recipe. I added a toffee glaze to it. Here it is:
Pumpkin Toffee Pie
1 Ritz Frozen Pie Shell
1 can (15 oz) 100% Pure Pumpkin
1 ¼ teaspoons of pumpkin pie spice
½ cup of light brown sugar
¼ cup of white sugar
2 large eggs
½ teaspoons of salt
1 (12 oz) can of evaporated milk
1 cup chopped pecans
Beat eggs in a bowl. Mix together all dry ingredients. Now add the dry ingredients to eggs and beat until blended. Slowly add the evaporated milk. Pour in frozen pie shell. Bake at 425 degrees for first 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes. Half way through the baking time, sprinkle a cup of chopped pecans on top of the pie.
It is done when knife comes out clean from the center. Cool on a wire rack. Once cooled, drizzle caramel glaze over top of pie. Let it set a few minutes and serve with whipped cream (1 cup whipping cream with power sugar to taste.)
Toffee Glaze:
¼ cup of light brown sugar
½ stick butter (4 tabs)
Over medium heat melt butter and sugar and bring to a boil. Once it begins to boil, let is go for 1-1 ½ minutes stirring constantly. Drizzle over pie.
