? about pumpkin pie

Once I bake it, does the pie need to be stored in the fridge or left out at room temp?

Jeni said:

Once I bake it, does the pie need to be stored in the fridge or left out at room temp?

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Pumpkin is a cream pie, typically made with eggs and milk and it will spoil if not refrigerated.

Thanks- if my post did not give it away, I am not much of a cook! God help me on Thursday!

It does need time to set. It would probably be best to make it tomorrow (Wed) and let it chill over night. At least that is what I do.

swift said:

It would probably be best to make it tomorrow

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Or buy it at Costco! They make the best pumpkin pies, IMHO.

Karen G said:

Or buy it at Costco! They make the best pumpkin pies, IMHO.

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Yes! And they are BIG too.

Phil

I like Costco pumpkin pie better than homemade.

If you haven't ever made a pie before, I wouldn't make my very first attempt for a big event like Thanksgiving. Pumpkin pie filling is pretty easy, but making a good pie crust takes practice. Most first attempts usually turn out like shoe leather, and if you are going to buy a store-bought pie crust, you might as well buy the pie. If you are making dinner, I would make it easier on myself and buy a good bakery pie instead.

My older dd is making the pies. She is a true pumpkin lover. She will not make pie crusts from scratch however. She's baking them today and they will live in the refrigerator until tomorrow.

the pie crust is easy. you go to the market ... go to the refrigerator section ... and buy it in a box. pillsbury is my friend

BSQ said:

the pie crust is easy. you go to the market ... go to the refrigerator section ... and buy it in a box. pillsbury is my friend

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Yep, that's what dd does. :whoopie:

The absolute best pumpkin pie recipe is with brown sugar instead of white and canned milk instead of regular milk. The pies are just better, richer and we also add a little more cinnamon. YUMMY!

I originally got the recipe from a pumpkin pie spice can and looked for it everywhere, then I found the recipe in a magazine and realized that everything was the same as the Libby recipe, except the brown sugar and the evaporated milk. Now I noticed the Libby recipe is a little different this year. Oh well! Try it the way I suggest. You will love it.

dang. i'm hungry now.

I'm thinking an extra pie might just have to be made tonight for ummmm quality control purposes.

rickandcindy23 said:

The absolute best pumpkin pie recipe is with brown sugar instead of white and canned milk instead of regular milk. The pies are just better, richer and we also add a little more cinnamon. YUMMY!

I originally got the recipe from a pumpkin pie spice can and looked for it everywhere, then I found the recipe in a magazine and realized that everything was the same as the Libby recipe, except the brown sugar and the evaporated milk. Now I noticed the Libby recipe is a little different this year. Oh well! Try it the way I suggest. You will love it.

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Hasn't the recipe on the Libby's can always used evaporated milk?

Libbey's Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup Granulated Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 large Eggs
1 can (15 ounces) Libbey's 100% Pure Pumpkin
1 can (12 fluid ounces) Carnation Evaporated Milk
1 unbaked 9-inch Deep Dish Pie Shell (4-cup volume)
Whipped Cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated, 425-degrees F. for 15 minutes. Reduce temperature to 350-degres 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. Top with whipped cream before serving.



NOTES: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425-degree F. oven for 15 minutes. Reduce temperature to 350-degrees F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.). Deep-dish pie: extend second bake time to 55 to 60 minutes. Shallow pies: no change.

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8

Since we are having a small group for dinner, I made pumpkin tarts/mini pies, and they came out pretty good (even Mom liked them), esp. for a 1st attempt. I used the Pillsbury pie crust in the fridge section. The recipe I used was:

1 29 oz can of pumpkin
1 14oz can of sweetened, condensed milk
1/2 cup heavy cream
3 eggs
2 tsp. vanilla
4 tsp. cinnamon
1 1/2 tsp. ginger
2 tsp. nutmeg
1/2 tsp. clove
1 tsp. salt
2 Pillsbury (rolled up) pie crusts (1 box)

I cut the pie crust with the edge of a Pamper Chef fluted bread tube and placed those as the "tart bottoms" in a greased muffin pan. I brushed egg whites on these crusts, then place the pumpkin filling in them. I used the remaining dough to cut out shapes with mini cookie cutters (leaves, pumpkins, hearts, stars, etc.) and placed one on each tart, brushed those with egg whites. I baked in a pre-heated oven at 425 for 15 minutes, then dropped to 350 and baked tarts 20 more minutes. They really came out nice.

I created my own topping instead of whipped cream. It's a mix of cream, cream cheese, butter, vanilla, powdered sugar, orange juice, and orange zest all whipped together. Sounds a little funky, but everyone here has been "sampling" it frequently.

Thanks for the tips!

Jeni

Jeni said:

I am not much of a cook!

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Jeni, you're going to have to take back the above statement after sharing your recipe for the pumpkin mini tarts. They sound delicious. I love anything with sweetened condensed milk!

Karen G said:

Jeni, you're going to have to take back the above statement after sharing your recipe for the pumpkin mini tarts. They sound delicious. I love anything with sweetened condensed milk!

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Ha! I should say that I don't cook much by choice, which my Italian mother and grandparents find to be quite a transgression! And back to the original question...my tarts are in the fridge where they belong (which I did not know prior to the post).

Yes, I think you are right, Denise!

Denise, maybe I am thinking of the Kuner's Pumpkin Pie recipe that has white sugar and regular milk.

That recipe with the cream and the sweetened condensed milk sounds dreamy. I should try that one.

My daughter sent me a recipe for chocalate pecan pie from the Karo syrup website. I think that one sounds good, too. I think I will make that instead of the regular old recipe.

The Karo pecan pie is the one my mom has made all my life. We don't like a real gooey inside so she splits the recipe into 2 pie shells and it's almost like candy. Yummy!!! shaggy