Libby's pumpkin pie

[cindyleigh]

I love this pumpkin pie.  I have never made ...nor , I think, tasted a pumpkin pie made from scratch.

years ago I grew sugar pie pumpkins, but we ate them broiled (like you would butternut squash).

Who has actually made a pumpkin pie from scratch.  Is it really all that?  How hard is it to make? 

[Bylo Selheigh]

DW is a great pie maker but our few attempts at using fresh pumpkin all have been a disaster.
Watery, weird colors and flavors - Ugh.

Tip:
Use the Libby's can recipe but substitute half-and-half for the Nestle's Carnation condensed milk.
The original Libby's can recipe called for half-and-half _until_ Libby's was bought out by Nestles in 1976.
Then the recipe was changed for the worse shortly after that - simply to to sell more Nestle's canned milk.   

[Ergonomic Mouse]

I always make them from scratch. But I use kabocha squash rather than pumpkin. It is thicker flesh and has a nuttier flavor.  I also tend to use less sugar (about half of what is called for) and add more nutmeg, cinnamon, ginger and allspice. I  use evaporated milk because condensed milk is way too sweet for us!
Pumpkin is usually watery.. when I use them I find I need more egg. Mostly I use pumpkin for breads and muffins.

[seattlegirl]

I've never cooked down fresh pumpkin for a pie.  I use the Libby's can recipe but increase the spices by 25% or even a bit more.  For crust, I like half butter, half shortening.  http://www.simplyrecipes.com/recipes/perfect_pie_crust/

[cindyleigh]

I've never cooked down fresh pumpkin for a pie.  I use the Libby's can recipe but increase the spices by 25% or even a bit more.  For crust, I like half butter, half shortening.  http://www.simplyrecipes.com/recipes/perfect_pie_crust/

You MAKE your crust?  I buy the pre-made Safeway brand crusts.  I can never make a pie crust ...I always mess up on the "cut the butter into the flour" part.

[seattlegirl]

You MAKE your crust?  I buy the pre-made Safeway brand crusts.  I can never make a pie crust ...I always mess up on the "cut the butter into the flour" part.

I like the food processor method in the recipe I linked.  Get your butter really cold before you start, and don't overwork the dough.  The delicious results are worth it if you have the time.

[Run Amok]

I think it was on npr...but apparently libbys pumpkins are a special strain closer to butternut squash than pumpkin. I use sweet potato if i am not using canned pumpkin. 

[Run Amok]

http://www.epicurious.com/ingredients/what-is-in-canned-pumpkin-article

[merigayle]

I think it was on npr...but apparently libbys pumpkins are a special strain closer to butternut squash than pumpkin. I use sweet potato if i am not using canned pumpkin. 

Crookneck I believe!

I always make from scratch, easy and delicious! Including crust. Not hard and not too time consuming. A graham cracker crust is forgiving.

[caribougrrl]

I think you can consider your pie from scratch even if you use canned pumpkin. 

[Ice Cream]

For some reason, pumpkin flavor always sounds attractive when Fall is here, but I can't say I really care for pumpkin flavor.

[omega lambda]

I think you can consider your pie from scratch even if you use canned pumpkin. 

Yes.

This year I cooked a galeux d'eysines for pumpkin recipes. I have cooked a carving pumpkin, sugar pumpkin and other heirloom pumpkins as well. It's more work to do that, but I have time to mess with then. Fresh pumpkin is watery so you have strain the cooked pumpkin and I use a food mill to remove all the stringy stuff. 

I like to buy different pumpkins and our local pumpkin patch sells ~20 different varieties of pumpkins plus a bunch of different squashes too. The differences are very subtle in most cases, but I have a goal to try all the varieties they sell.

My mom made pies with both canned and fresh pumpkin. To me the only differences were the fresh pumpkin pies were lighter, both in color and texture. I presume the lighter texture is because canned pumpkin is quite dense.

[Rejaneration]

When you use fresh pumpkin (any varietal) for a pie (or cheesecake or crème brulee), cut it in half and bake it until soft.  Then, strain, strain and strain.  I have used cheesecloth and that has been effective.  Get it as dry as possible.  You can just let it sit for awhile.  That gets rid of the wateriness.

[badger]

I've never cooked down fresh pumpkin for a pie.  I use the Libby's can recipe but increase the spices by 25% or even a bit more.  For crust, I like half butter, half shortening.  http://www.simplyrecipes.com/recipes/perfect_pie_crust/

I use a similar recipe. The food processor makes it so easy.

[ihop]

Food processor crust is super easy. And we will make pumpkin pie using canned pumpkin. Yum!