Friday, November 8, 2013

Three Pumpkin Pies - Which one do you like best?

Pumpkin pie is my husband's Thanksgiving dessert and there is no negotiation around it. For this special day, we make THE pumpkin pie following his family recipe. Several years ago, he found out that the special recipe for the pumpkin pie, made by his grand-mother, was in fact the recipe in the back of the can of Libby's pumpkin can. What is your family dessert recipe(s) for Thanksgiving?

You will find below three pumpkin pie recipes: Libby's Famous Pumpkin Pie of course, Perfect Pumpkin Pie and Pumpkin-Maple Pie.

Pumpkin Pie - Libby's Recipe
  • Libby's Famous Pumpkin Pie by Libby's
- 3/4 cup sugar
- 1/2 t salt
- 1 ground cinnamon
- 1/2 t ground ginger
- 1/4 t ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby's 100% pumpkin pie
- 1 can (12 fl. oz.) Carnation evaporated milk
- One unbaked 9-inch (4 cup volume) deep-dish pie crust

Mix sugar, salt, cinnamon, ginger, cloves in small bowl. beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie crust.
Bake in preheated 425 degree Fahrenheit oven for 15 minutes. reduce temperature to 350 degree Fahrenheit  bake 40-50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

  • Perfect Pumpkin Pie by EAGLE BRAND

- 1 (15 oz.) can Pumpkin
- 1 (14 oz.) can Eagle Brand Sweetened Condensed milk
- 2 large eggs
- 1 t ground cinnamon
-1/2 t ground ginger
- 1/2 t ground nutmeg
- 1/2 salt
- One (9-inch) unbaked pie crust

Heat the oven to 425 degree Fahrenheit  Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Bake 15 minutes. reduce oven to 350 degree Fahrenheit  bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.

  • Pumpkin-Maple Pie
Pumpkin-Maple Pie
- One 16-ounce can of puree pumpkin
- 1 cup of whipping cream
- 3/4 cup maple syrup
- 3 large eggs
- 1 T all-purpose flour
- 1/2 t maple flavoring
- 1 t pumpkin pie spice
- Pinch of salt
- One unbaked 9-inch pie crust

Preheat oven to 350 degrees. Whisk all the ingredients in a bowl. Pour the filling into the unbaked crust. Bake 55 minutes, or until the filling is set.

What do I think about this recipe?
I ended up have too much filling for the pie. So, I baked the left over in 2 ramekins.
The filling has a nice rich brown color. The texture of the pie is fluffier than a regular pumpkin pie. It feels really light. However the top of the pie has this very thin layer of sugar which make you think about marshmallow consistency. It is slightly sticky on the top. The hole on the picture was made with the knife. Some of the filling stick to it when I checked if the pie was cooked.

With the maple flavoring and almost a cup of maple syrup, you would think that the maple flavor would be overpowering and it is not. The flavor is just right.

If you have the pie with some whipped cream it gives a creamier texture and enhances the maple flavor.
This recipe was a success to the extend that my husband would like it again but not on Thanksgiving day! ;-)

Recipe from Pumpkins by Jacqueline Farmer (non-fiction, children's book)


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