the best pumpkin pie

Gourmet's Caramel Pumpkin Pie, photo by Roland Bello

My blog is the greatest source for help from all the food lovers across the globe. That is why, once again, I would like everyone's help in choosing what they consider the best recipe out there for pumpkin pie. I used one from the Food Network website last year for my Thanksgiving feast.

Any help?


Gfron1 said...

I swear by the James Beard recipe.

Summer said...

i just got a recipe from my online friend Lillian,her blog URL is:

i am hoping to make it soon. here it is:

Pumpkin Pie Recipe (using real pumpkin)

Makes TWO 10-inch pies (with a little extra filling)

1 sugar pumpkin (4 lbs), halved (or 3 cups solid-pack canned pumpkin)
2 pie crust for two bottom-only pies
6 large eggs
1.5 c + 2 Tbsp light brown sugar (or use honey for the 2 T)
2 Tbsp rice flour or cornstarch (rice flour refrigerates better)
1 tsp salt
1.5 tsp cinnamon*
1.5 tsp ground ginger
1 tsp vanilla extract
1/4 tsp nutmeg
3 cups evaporated milk
whipped cream for topping

Scoop out the pumpkin guts and bake the pumpkin cut-side down on a greased oven tray at 425 for ~1 hr, or until tender. Scoop out the flesh and mash or blend it until smooth. You can steam the squash instead, but it doesn't have as much flavor.

Roll out your pie crust and place it in your pie pans, and make the edge pretty. Prick the bottoms and weigh them down with something (dry beans, cutlery, whatever) and pre-bake at 425 for 20 minutes while you prepare the filling.

In a bowl, mix the pumpkin puree with sugar, rice flour, salt, ginger, vanilla, nutmeg, eggs, evaporated milk, and cinnamon, and whisk or blend until smoothly combined. Reduce the heat of the oven to 350. Pour the mix into the pie crust and bake for about 40 minutes. The pies should be set all over except for the very center. Let cool before serving (if you want it to slice well). You can bake any extra filling in a greased dish at the same time.

*You can also experiment with seasonings. I like to add garam masala, cinnamon, and nutmeg. Make sure to taste the filling for sweetness and flavor before you pour it into the crust.

My only take on this recipe that it has a lot of eggs, Lillian suggested that i use less eggs and add more starch or flour to the recipe...good idea i think. hope you like this recipe.


Here is my favorite pumpkin pie:


here are photos of it:

and of course, you use real pumpkin softened by roasting, not canned stuff, and you make your own pie crust, as the recipe dictates

Yannis said...

ah thank you so much!!!!

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Kait said...

I made a pumpkin cheesecake this year because I couldn't find ready-made pie crusts. I used Betty Crocker's "Impossibly Easy" recipe, and it was better than I expected.