yrkmesthe2nd asked:
I want to make outstanding pumpkin pie. I don’t need a recipe, i just need some secrets! i heard some, for instance one person said to blend the ingredients for a better texture, and “a ratio of 1 ¼ cups of heavy cream and 3 whole eggs to each 15-ounce can of pumpkin puree”. Has anyone tried it, does it work and are there any additional tips? BTW i’m not making the crust i’m buying premade, my family and i don’t really care about the crust.
Let me clarify. I don’t want some copy-pasted recipie/article from something you googled in order to get extra points. I actually want cooking experience, someone who’s made pumpkin pies and knows how to make a good one.
i heard using a blender to combine the ingredients is better than just mixing them. is this true? has anyone tried it?
Juanita
I want to make outstanding pumpkin pie. I don’t need a recipe, i just need some secrets! i heard some, for instance one person said to blend the ingredients for a better texture, and “a ratio of 1 ¼ cups of heavy cream and 3 whole eggs to each 15-ounce can of pumpkin puree”. Has anyone tried it, does it work and are there any additional tips? BTW i’m not making the crust i’m buying premade, my family and i don’t really care about the crust.
Let me clarify. I don’t want some copy-pasted recipie/article from something you googled in order to get extra points. I actually want cooking experience, someone who’s made pumpkin pies and knows how to make a good one.
i heard using a blender to combine the ingredients is better than just mixing them. is this true? has anyone tried it?
Juanita
Tags: Heavy Cream, Pumpkin Puree, Texture
Mike
not being sarcastic, but my secret is Libby’s canned pumpkin pie mix and not just because it my name
Robert
Spices! Nutmeg, Cinnamon, Cloves, Ginger… that type of thing…makes a big difference in flavor
Adam
INGREDIENTS (Nutrition)
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
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DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Vera
if you don’t really like crust.. don’t put it in crust
I think the trick for me is not to have a really heavily spiced pie.
I like just cinnamon for a spice.. certainly not any cloves or nutmeg.
I think the consistency of the filling is best when using canned evaporated milk. So smooth and flavorful.
Elaine
The ideal pumpkin pie should be delicately spiced, just enough to accentuate the flavor of the pumpkin, and have a light, smooth, yet solid custard-like consistency that holds its shape when cut.
People somehow think that fresh is better, but it is watery and fibrous and needs to be roasted, canned has a better texture, so you get a smoother pie.
The spices should accentuate the flavor of the pumpkin, not overwhelm it. The classic combination is cinnamon, ginger and nutmeg. Unlike the pumpkin, this is where freshness counts.
As with any custard, there is science to the amount of eggs and dairy needed to get the proper texture. Eggs give the custard body, while the dairy provides a rich creaminess.
Favor a ratio of 1 ¼ cups of heavy cream and 3 whole eggs to each 15-ounce can of pumpkin puree. We found that an additional egg yolk provided extra body without weighing down the pie.
do the first step in the blender, saying it results in a smoother, less grainy pie.
Or, you can combine the ingredients on the stove and gently cooking them for about 7 minutes, then running the whole thing through a blender or food processor before adding the mixture to the crust and baking.
Lorraine
sry not allowed to tell u since it’s my grandma’s Grandma’s recipe,and i don’t think anyone is actually going tell what they really do.just look online.
Vera
Here are seven tips for making the perfect pumpkin pie. Some of them include crust tips, but the others should help you out:
1. Follow the 24-hour rule. Refrigerating the pumpkin pie for at least 24 hours ensures the filling has enough time to set and the sugars and spices have a chance to work their magic. Serving pumpkin pie straight out of the oven is a definite ‘no’. Your guests will miss out on the rich flavor with the 24-hour aging process, so make your pie a day or two in advance for the best consistency.
2. Use full-fat evaporated milk. Even when you’re trying to shave off fat and calories from your pumpkin pie, cutting the fat from the milk will likely leave you with a watery mess. Evaporated milk only has a few grams of fat per serving, so you won’t be saving much from the switch; use regular milk for the dense and creamy filling everyone’s craving.
3. Refrigerate the dough. If you’re making your own pumpkin pie crust, refrigerate the dough in the pan while you mix the filling. A chilled dough will set better and bake more evenly. If your recipe calls for pre-baking the crust, you can still do so after chilling the dough for at least 30 minutes.
4. Use real butter in the crust. Skip the shortening and use real, chilled butter for a flaky and tasty crust. The crust is one of the best parts of classic pumpkin pie, and skimping on this detail will leave you with a less-than-stellar dessert.
5. Use ice water for the crust. Most pastry recipes call for a few tablespoons of water to hold the dough together. Using ice-cold water - preferably just melted ice cubes - will help you get the perfect, flaky crust you’re after.
6. Grind your own spices. Ginger, cloves, nutmeg and cinnamon are the mainstays of the classic pumpkin pie and you can enjoy a richer, more flavorful dessert by preparing your own spices. Just grind each item with a mortar and pestle and mix it into your filling.
7. Use real pumpkin. Canned pumpkin is a great time saver for last-minute dessert preparations but you miss out on a lot of the natural flavors of real pumpkin. Cutting up a real pumpkin, steaming it and then pureeing it in a food processor is the best way to create the silky texture the crowds will be raving about.
Christine
I asked my husband to pick up a couple of pie crusts. To my surprise he picked up graham cracker crusts instead. So, I figured what the heck, I’ll use these instead. I buttered the crust, baked them for 15 minutes then added the Libby pumpkin pie filling (absolute best). My sister swears that I should use the graham cracker crust instead of the traditional frozen pie crust. They turned out terrific!
Alice
The normal way you make pumpkin pie, with the graaham cracker crust, and then *dun dun duuun* I blend a lot of either almonds or walnuts depending on your mood into the pie crust filling. I love the way the nuts taste in there. Also, use a bit of maple syrup, grade A to give the lip licking taste
lather on the whip cream, and garnish with the nuts!
happy thanksgiving to you and your family
ps: i too **** copy and pasted pieces, or the links. I know how to google damn it! lol