Pumpkin Pie -- Not Seasonal, But I Wan't Some.

[Landy88]

I remember from my, not so long gone, youth two distinct styles of pumpkin pies; but the one I liked best, and am craving, seems to have gone extinct. It was lighter, smoother, and spicier than the surviving type of pumpkin pie.

Can anyone help expand on these two styles and provide a recipe or source for the lighter, smoother, and spicier style?

[MaryB]

Hmm lighter and smoother I am guessing more eggs and the filling made in a blender to smooth it... never had it personally.

[rockrat]

Sounds like a Pumpkin Custard pie. I know Mrs. Smiths made one for years and I really preferred that, but haven't seen one in a few years.

[Landy88]

MaryB's eggs hint, and RockRat's "custard" added to a search got me this to try:

PUMPKIN CUSTARD PIE
1 lb. can (2 c.) canned pumpkin (solid pack)
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. cloves
3 eggs, slightly beaten
1 1/3 c. milk or cream (1 1/3 c.)
9 inch pie shell, unbaked with fluted edges

Blend pumpkin, sugar, spices and salt. Add eggs and milk; blend well. Pour into unbaked pie shell; bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees. Bake 45 to 50 minutes longer or until knife comes out clean. Cool. Top with whipped cream or whipped topping. Or eat without topping.

http://www.cooks.com/recipe/yz6lv58r...stard-pie.html

I'm boosting the ginger some and trying it

[Landy88]

Breakfast.

[Tom W.]

I'm one to eat pumpkin pie any time. I used to buy Mrs. Smith's and I remember one was a bit more to my liking than the other, but both were great. Now Lori makes pumpkin pies in the fall, and they don't have much of a chance once they get out of the oven......

[Artful]

Breakfast.

And the verdict?

[Smoke4320]

It died a horrible death. There was slicing dicing and gnashing of teeth. Pie did not survive

[Landy88]

And the verdict?

That recipe makes an excellent pie of just the style that I wanted.

To suit my tastes, I did cut the sugar and boosted the spices a bit, except for the already ample cinnamon. If you click that pic for the larger version, you can even see the specks of spices in that pie - just as I best like it.

[308Jeff]

It died a horrible death. There was slicing dicing and gnashing of teeth. Pie did not survive

Poor little pie never hurt no one.

[Grmps]

How pumpkin pies are made!!!

[Tom W.]

That's just wrong......

[MaryB]

Love pumpkin pie but being on coumadin I have to limit it to a couple times a year(I have to play with my dose to stay in range for the blood test). Love it and I can kill a pie in 2-3 days by myself! Smothered under 3" of whipped cream!

[Tom W.]

It lasts that long? We're lucky if it lasts tomorrow.....

[rondog]

Love good pumpkin pie! But today's storebought offerings are pretty lame. Subscribing to this thread so I don't lose track of that recipe! Or is that a "recipie"?

[Reverend Al]

You can try this recipe too if you like. Not exactly Pumpkin Pie, but every bit as good!

Pumpkin Crunch Cake

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix (if you'd like a more cake-like consistency, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
• 1 cup chopped pecans
• 1 cup butter, melted

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
3. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
4. Sprinkle with the chopped pecans.
5. Pour the melted butter evenly over the top of the cake.
6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
7. Serve warm or cold. Store in the refrigerator.

[Landy88]

You can try this recipe too if you like. Not exactly Pumpkin Pie, but but every bit as good!

Pumpkin Crunch Cake

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix (if you'd like a more cake-like consistency, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
• 1 cup chopped pecans
• 1 cup butter, melted

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
3. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
4. Sprinkle with the chopped pecans.
5. Pour the melted butter evenly over the top of the cake.
6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
7. Serve warm or cold. Store in the refrigerator.

That reads like it would be very good, and it caters to my ineptitude at making pie crusts -- I have to buy'em.

[MaryB]

Anther good one is pumpkin bread http://allrecipes.com/recipe/6820/do...pumpkin-bread/ but I double the cinnamon. Like banana bread but made with a can of pumpkin.