Thread: Punkin Pie
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Old 11-21-2010, 09:53 AM   #4
wyo_rose
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Thanks for responding, RDNKJ! Here's my take, cuz I'm very particular about my pie - wanting to make one JUST like Mama did.

Start with a good canned pumpkin. KUNER'S is the ONLY brand for me. Libby's is watery, the store brands are watery, and I haven't seen any other brands that are as good as Kuner's.

You can get a PIE pumpkin and make your own pumpkin puree. But BAKE it, don't steam or boil it or it will be too watery.

Good spices are nice, but if you have old spices or dollar store ones like me...just double the cinnamon and ginger, plus it makes it REALLY good when you use a lot of whipped cream on it.

CLOVES are SO strong, that I usually leave them out, or just use a dash. Allspice is good if you can find it. Fresh nutmeg would be the bomb, but hard to find, and expensive.

The recipes on canned pumpkins all seem to have changed to use just plain milk. NOT GOOD!! Please use canned evaporated milk. I haven't tried 1/2 & 1/2 or cream like RDNKJ's recipe, but that sounds good.

Here's the tried and true recipe from the old KUNER'S can (with a little tweaking):

2 eggs - beat in large bowl
Add 1 can 15 oz Kuner's pumpkin
Measure 3/4 cup of sugar in 1 cup measuring cup
1/2 cup teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash cloves
1/4 teaspoon allspice
is good is you have the real allspice and not the spice mixture
Mix all those seasonings in with the sugar.
Pour in with the pumpkin and eggs and beat well.
Mix in 1 can evaporated milk.

Pour in an unbaked pie shell and bake at 425 for 15 minutes. Turn the heat down to 350 and bake 40 - 50 minutes longer until knife inserted in center comes out clean.

Let cool at least 30 minutes. After 2 hours refrigerate, if there's any left.
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