What makes your pumpkin pie delicious?

Question

What makes your pumpkin pie special, delicious, and always requested? So far, my current favorite is this one: http://www.marthastewart.com/318704/pumpkin-cream-pie baked in an all butter crust. The par baking helps a lot to create a sturdy crust. I do add more ginger.

Answer

par-baked crust and rum come to mind

Answer

I make Ina's pumpkin banana tart. I love the sweetness the banana adds.

Answer

A can of yams! Sounds gross, tastes good. See Cooks Illustrated for more info. Happy to paraphrase if you're interested.

Answer

A streusel topping.

Answer

Bourbon or spiced rum, sour cream, maple syrup and less eggs than most recipes. I am not a fan of pumpkin pie but my husband is a connoisseur, and when I stumbled across this recipe he declared it the best pumpkin pie ever.

Answer

fresh ginger, great custard.

Answer

This has been "my" pumpkin pie for the last couple T-days.

http://spoonful.com/recipes/triple-layer-chocolate-pumpkin-pie

What makes it wonderful is it's got everything: a pumpkin layer that's really more pumpkin cheesecake and a thick chocolate mousse-like layer all in a flaky crust and topped with a sweetened sourcream layer. The flavor is wonderfully balanced despite all the layers and the presentation is pretty dramatic compared with ordinary pies. 

It takes a bit of prep but no part of it is really hard. It just takes planning and time. I highly recommend it. I'm a big fan of cooking with pumpkin but I'd never go back to conventional pumpkin pie again.

Answer

Bacon

Answer

One-third the sugar and twice the cloves.

Answer

Fresh pumpkin.

Answer

Use sweet potatoes instead of pumpkin.

Answer

Gingersnap cookie crust. Double the spices and add nutmeg (so, ginger, cinnamon, nutmeg, and cloves). 1/2 the sugar.

Answer

The best pumpkin pie I ever tasted was prepared by somebody who told me her "secret ingredient" was blackstrap molasses.

Answer

Puréed fresh pumpkin, honey as a sweetener, very light spicing (no cloves!) and whipping cream instead of evaporated milk.

Answer

i'm sure i'll make a few of you cringe out there - but we like our homemade "green tomato mincemeat" (no meat, no suet) in a thin layer (it's finely chopped when making the mincemeat) on the bottom and then the custard (ie the raw pumpkin pie batter) over the top - bake normally

the other thing we do - and it looks very rustic - is layer a piece of parchment UNDER the pastry - makes for much easier serving and clean-up esp if you are going to a potluck or big party - no soaking that pie plate and the host does not have to feel so badly about sending you home with a grubby plate - it's pretty much spotless by using parchment ---- i suppose if you want perfect look - you could trim parchmt and fold the edges carefully --- we don't as we serve things rather more country style - so we just take a square of parchment, press it in to the pan (the sharp edges will show and you want it to to look right for rustic), pastry on top, make it fit, (bake it off if you wish - we don't) - then mincemeat, then custard --- 

meanwhile, the kids have been working away with the rolled pastry scraps - making leaf shapes! ---- we trim around the edge of our round pie plate with the leaf shapes (use water or milk on a bit of paper towel to make it stick) - 

part way thru the baking process, quickly open the oven and put some more leaves on top of the custard (if you do it when totally raw, they sink!)

or make cinnamon sugar leaves and decorate after

you don't need leaf-shape cookie cutters (I know that Wm Sonoma usually has a cute little set out at this time of year and yes, i have those) - usually we just use a knife and cut the shapes rustic - then carefully (so as not to cut thru the leaf shape) press the "veins" in to the leaves

unique and makes it all look homemade (whether you've made the custard batter yourself or used one of the pour-and-bake options)

and for a back-up plan (and another cringe!) - have to say - those already baked Costco pies out west here (Pac NW, OR, WA incl BC Canada) are dependably decent. Decorate as you wish.

Answer

Not a traditional method by any means, but I'm told the version I make is delicious because I don't use a crust. I make individual ramekins using this recipe:
http://www.marthastewart.com/258156/pumpkin-custard

And, for years now, I make this version year round because canned pumpkin is readily avail.

If it seems too plain, you can add grated dark chocolate and whipped cream when you're ready to serve. Or, you can add finely grated fresh ginger to the batter before baking. Plenty of ways to doctor up the recipe. 

It's light and truly the best part of pumpkin pie.

Answer

Sweetened condensed milk instead of evaporated milk. Plus, a dash of mace.

Answer

Thanks !!!

Answer

I have been known to make the recipe on the label of the 15 ounce size canned pumpkin with a few changes here and there...heavy cream, half brown sugar and half maple syrup, liberal measuring of the spices...and bake it in an 8x8 glass pan. 

Just because I enjoy the pumpkin custard best... :-)

Answer

A friend bakes it for our communal Thanks giving dinner. 

Expanded to 4 families (Children grow up and start families of their own) and 24 years going.

Answer

Very flaky crusts & adding more spices than any recipe I've ever read calls for.

Answer

I think precooking pumpkin is key to the best pumpkin pie. Here is my favorite recipe. It doubles beautifully and makes one rather deep-dish 9-ich pie. I am not sure about premade pie crusts, as I always make my own and use 9-inch glass pie plate.
15 oz. canned pumpkin
6 oz. sugar (I use organic or raw )
1 tsp. cinnamon
0.5 tsp. ginger
0.5 tsp. nutmeg
1/4 tsp. allspice
This mixture needs to be cooked over low to medium heat for about 10-15 minutes. The pumpkin will look glossy and smooth, it will also darken in color.
take it off the heat and add 1 oz. butter, 0.5 can sweetened condensed milk (7 oz. by weight), 5 oz. evaporated milk, 3 large eggs , 1 oz. flour, 1/4 tsp. fine sea salt, 1 tbsp. light raw honey or 2 tbsp. grade B maple syrup, and 1/4 tsp. vanilla. I mix all of this in a blender (can use food processor). The last and very important step is to push the mixture through a mesh strainer. I always prebake the crust until it is done, it should look like it is done, but not too dark. I pour the still slightly warm pumpkin filling into the still slightly warm pie shell, put the pan on a cookie sheet and bake at 250F until barely giggles. I can't give the precise time, but I think you should start checking in 30 minutes. Try it and let me know what you think.

Answer

Pumpkin Pecan Pie
(This recipe was either in Bon Appetit or Gourmet. I adapted it while baking in Alaska. It makes 2 or 3 pies) 

Pecan layer:
1 cup dark brown sugar
4 eggs
1/2 cup light corn syrup
1/4 cup Louisiana cane syrup or unsulphured molasses
2 tsp. vanilla
2-1/2 cups pecans (broken okay), lightly toasted on cookie sheet in slow oven
Beat eggs, beat in brown sugar and syrups, vanilla. Add pecans and pour into prepared crusts. Bake 15 minutes at 375 degrees. Cook 10 minutes. Remove to cool slightly.

Meanwhile, prepare pumpkin pie filling:
4 eggs
32 oz. pumpkin (One qt. cooked pureed, or 2-16 oz. cans)
1-1/2 cups granulated sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly grated or ground nutmeg
2- 12 oz. cans evaporated milk

Beat eggs lightly, adding remaining ingredients in order. Pour carefully on top of pecan layer. If you're using metal or foil pie tins, put on a metal baking sheet in oven.
Bake 15 minutes at 400 degrees, then cover edges of crust with aluminum foil so they won’t over brown, and bake another 30-40 minutes at 350 degrees until pumpkin is set. (If cracks start to form, especially in the middle, take it out --- it's done.)
At the lodge where I baked in Alaska, this was a favorite, served once a week until I ran out of pecans. When I was in a hurry, I poured in the pecan filling, then gently ladled the pumpkin filling on top of it and baked it all at once. The layers weren't as defined, but it was good. I think the crust comes out better that way, too.
This recipe also works with sweet potatoes, baked, peeled and pureed, or cooked winter squash (make sure it's not too liquid --- if it is runny, put in a fine sieve over a bowl to drain).

Answer

I use true ("Ceylon) cinnamon not the more common cassia. I think it tastes better.

Answer

Pumpkin Cheesecake!

Answer

Ginger and honey - this one has been my go-to for the last few years. http://www.epicurious.com/recipes/food/views/Ginger-Honey-Pumpkin-Pie-108855

Answer

I don't think you can go wrong w/the recipe on the pumpkin can.

Answer

Using fresh long neck pumpkin puree and cinnamon as the only spice.

Answer

I have tried every imaginable variation including fresh pumpkin instead of canned. Couldn't tell the difference, and couldn't get enthusiastic about all the cheesecake and pecan/pumpkin or pumpkin/mincemeat versions. My favorite is NYTimes "perfect pumpkin pie," which whirls canned pumpkin, the sugars and spices in a food processor until completely smooth. Then this mixture is transferred to a bowl and beaten eggs and heavy cream are folded in. I think processing the sweetened pumpkin-spice mixture and using cream rather than condensed milk would improve any traditional recipe, even Libby's. Try it!

Answer

DW made the Barefoot Contessa/Ina Garten Pumpkin Pie with Rum Whipped Cream this year. One of the best I've ever tasted.

http://www.barefootcontessa.com/recipes.aspx?RecipeID=888&S=0

Answer

i know it's a bit late this year, but for me…

i prefer using fresh pumpkin. 

i do two variations -
one with a little cream cheese and heavy cream instead of other liquids

the other i like to start with homemade pumpkin butter

Topics

Locations

Your post has been published!

What makes your pumpkin pie delicious?

New to Chowhound?

Chowhound Recommends

Guides

How to Bake Three Amazing Pies in One Morning

More from Chowhound

Recipe Round-Ups

Banish Boring Banana Bread with These 9 Easy-to-Make Stuffed Versions

Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

Guides

How to Feel Right at Home at a Fancy Restaurant

Trending Discussions

New Orleans in March - Dinner Decisions Help!

Wine pairings with tasting menus in Piedmonte?

Easter Sunday and Monday in Rome

ENGLISH MUFFINS AND CRUMPETS - Home Cooking Dish of the Month, February, 2020

February 2020 COTM: KACHKA and SUPRA

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

Essential Kids' Kitchen Tools for the Budding Chef

Dorie Greenspan’s 10 Favorite Baking & Pantry Essentials to Buy in Paris

5 Essential Tools to Make Perfect Couscous from Scratch

CBS Interactive

Chowhound

Community

Editorial

Content