Pumpkin Pie

[Rick]

Over in the unusual Thanksgiving dinner ideas thread there was this exchange

@Carnac the Magnificent!

Whatever is served, there needs to be a 10-year hiatus on:

1. sweet potatoes with marshmallows (aka “candied yams”)
2. green bean casseroles with any Durkee canned product on top of it
3. American cheese
4. pumpkin pie made from the recipe on a can
5. cranberry sauce from the can, including circular indentations from the can on the sauce.

@Rick

OK I am down with 1, 2, 3 (shudder), and 5.
But I cannot suport you on #4 unless you can offer a better recipe. If you can I will be all over it.
Anyone? Bueller?

So does anyone have the killer pumpkin pie recipe? One that will make men bow to my greatness, and women throw themselves at me? Or at least have them like it?

[Skywatcher]

For women throwing themselves at you, you might want to go with a pumpkin cheesecake.

[Plynck]

@Rick

So does anyone have the killer pumpkin pie recipe?

This isn’t a pumpkin pie recipe. But then again, as Garrison Keillor wisely said, pumpkin pie is really just a vehicle for nutmeg. So, along those lines, here is a link for a Sweet Potato and Pecan Pie that tastes a lot like pumpkin once the spices are added, and it is just perfect for Thanksgiving. It has the added bonus of eliminating the need for #1 above as well. And don’t neglect making the Bourbon Sauce; it will taste good on any dessert.

[Ethilrist]

People need to post lots of responses to this thread or I am going to have to break my personal rule to never, ever, ever click on any of the ads at the bottom of the threads.

Although that cheesecake looks tasty… and I have a recipe for Paul Prudhomme’s Sweet Potato Pecan Pie at home… hmm…

[Baker]

16 ounces canned pumpkin
5.5 ounces white sugar
2 ounces brown sugar
1/4 teaspoon cloves
5/8 teaspoon ginger
1-1/4 teaspoon cinnamon
2 eggs
1 can(12 fl. ounces or 1-1/2 cup) evaporated milk

Combine sugars, pumpkin and spices, blending thoroughly. Beat eggs, then blend into the pumpkin. When well mixed stir in the evaporated milk. The key is to making sure the mix is well blended.

Pour into an unbaked pie crust and bake until barely set in the center. 350 degrees Farenheit, or 175 degrees Celsius.

[Mama_Zappa]

OK, this isn’t pie, but we make a pumpkin caramel pudding each year. This link is the closest version I could find online: http://www.recipelink.com/ch/2000/november/nantucket3.html

I use an identical one (at first glance anyway) that I got from the Washington Post website 3 years ago; they cite “The Best American Recipes 2001-2002,” edited by Fran McCullough (Houghton Mifflin, 2001) as their source however.

BTW - anyone know what the rules are on posting recipes directly that originated from other websites? I don’t want to run afoul of any rules / copyright restrictions and I don’t recall seeing anything about it in the board rules.

We also make a pumpkin pie with tofu each year. No, it isn’t quite the same as a real one with milk/eggs. However it is vegan-friendly and also nice if you’ve got someone who can’t have dairy for whatever reason. Look at the Mori Nu website for the recipe.

[Rick]

Cool, keep em coming folks

[Left_Hand_of_Dorkness]

Hmm. I’ve made pumpkin cheesecake, and I don’t like it. I’ve made sweet potato pie from scratch several times, and it’s not as tasty as canned pumpkin pie.

Canned pumpkin pie is just irreplaceable. Anything else for Thanksgiving can be altered (although we will never speak of my attempt to make a vegan turkey from scratch, ever), but the pumpkin pie is sacrosanct. I’ve made savory wild mushroom tart, chipotle-spiced sweet-potato wedges, rosemary-scented salmon and chocolate-orange-cinnamon pie. But the pumpkin pie abides.

Daniel