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Old 11-19-2010, 05:51 PM   #1
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Punkin Pie

everybody has secret recipes or tips on making great pumkin pie. i am in the mood for thee best pumkin pie man/technology can create. soo i got one week basically to get a good recipe and actually make it. soo help a brother out.
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Old 11-19-2010, 06:45 PM   #2
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Ummm,doesn't that defeat the purpose of it being a secret?

Well now as for the perfect recipe,it depends on how you define perfect...What does perfect mean to you?
In the context of Pumpkin Pie anyway.

Last edited by MCKiemle; 11-19-2010 at 06:48 PM..
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Old 11-20-2010, 12:35 PM   #3
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Everyone has different ideas about what's best. IMO, the best tips are:

1. It is fine to use canned pumpkin, but NOT canned pumpkin pie filling.
2. Don't use old spices that have been in the cupboard for months/years. Use the holidays as an excuse to replace some of those spices that have been sitting around for forever.

I can't make pie crust to save my life, so I always use pet-ritz. But if ya know how to make your own crust, do it, it's better.

I don't remember where I first got it, but here's a recipe I've used for years, and it's goooood!

3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1 tblsp. flour
1 or 2 tblsp. unsulfured molasses
1 and 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg (freshly grated if possible)
1/4 tsp. ground cloves
1/4 tsp. salt
2 cups canned pumpkin puree (NOT pumpkin pie filling)
3 large eggs lightly beaten
1 3/4 cups light cream or half-and-half
and, optionally:
1 or 2 tblsp. of rum

Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt and stir into the pumpkin puree. In another bowl combine the eggs, cream (and rum) and fold the mixture into the pumpkin mixture. Pour into the pie shell and cook on the center rack at 375 for 35-40 minutes. Let cool on rack.

Serve with Cool Whip, or if you prefer:

1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

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Old 11-21-2010, 09:53 AM   #4
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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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Old 11-23-2010, 04:20 AM   #5
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Geez, I type these big ol' long replies and they don't even post. I have to type them again and they never sound as good the 2nd time. Here goes again:

PIE CRUST:

3 cups flour
1 cup COLD shortening (or lard)
1 teaspoon salt
1/2 cups COLD water or so (depending on humidity, flour moisture, etc...)

Mix salt into flour. Cut in shortening with a pastry blender, 2 butter knives cutting across each other (or a fork - in a pinch) until the flour mixture is the texture of cornmeal.

Sprinkle on half the water, and mix lightly with a fork. Add water a little at a time and mix lightly until the dough can be formed together in a ball. If it's a little crumbly, break it apart and mix in a tablespoon or two more of water. You want the dough to hold together well, but not be sticky.

Form into a ball, wrap in plastic, and let it rest in the freezer for 15 minutes to use right away, or the fridge for up to 4 hours.

This recipe makes 2 large crusts or 3 smaller ones. Divide the dough in halfs or thirds. Form into a hamburger patty shape. Sprinkle an ample amount of flour on the rolling surface, the top of the dough, and on the rolling pin.

Roll up and down, then side to side, then in opposite diagonals. Flip the dough over, redistributing the flour on the rolling surface, the top of the dough and on the rolling pin.

Roll out from the center to each direction and to the diagonals. You want to roll it out to a thickness somewhere between 1/8 and 1/4", and large enough to cover your pie pan with an overhang.

Fold it in half. If any parts are sticking to the rolling surface, you can loosen it with a spatula or a large knife. Fold it in quarters, then transfer to the pie pan, matching the center and unfolding. Press it into the pan and patch and holes, tears or cracks.

For a double crust pie: trim the edge even with the edge of the pie pan and moisten with a little water on your fingertips. Pour in the filling and top with a 2nd crust trimmed with a 1" overhang. Moisten the underside of the overhang and tuck it under the edge of the bottom crust.

Go around the outside, pinching the two crusts together and making pleats, folds, ruffles, or just a nice wavy edge on the crust. Cut a few slits to let steam escape and bake as directed by the recipe.

For a single crust pie: trim to the 1" overhang, moisten the underside, fold under and pinch the edge together, making folds or ruffles as above.

For a baked pie shell for a banana cream or whatever: Prick the pie crust all over with a fork and bake at 450 for 8-10 minutes until golden. Or don't prick it and fill it with dry beans and bake a little longer. Just don't try to cook those beans later.

The tip for flaky crust is to keep everything COLD. The little fat granules are coated with flour and you don't want them to melt together into one blob.

Glass pie pans cook hotter than metal ones, so reduce the heat by 25 degrees.

You can brush an egg wash over the top of a double crust pie for a nice shine (1 egg yolk beaten with a couple tablespoons of milk or cream).

Some people like to roll their crust out on floured waxed paper (or parchment paper), or even between 2 sheets of waxed paper. Then place the pie pan upside down on the crust, flip it over, and peel off the waxed paper.

If you have a food processor, mix the dough as above, just drizzling in the water until the dough forms a ball on it's own.

You can substitute butter for half the shortening. Don't be scared to use lard. It's better for you than using shortening with trans-fats. If you do use shortening, I suggest using the Trans-Fat Free Crisco in the green can.

If the rim of the crust is getting too brown and the pie isn't done, cover the edges with tin foil.

Leftover pie dough can be sprinkled with cinnamon and sugar and baked for a nice treat for the cook.

If you're short on time or pie pans, just get the frozen pie crusts already in a pan.
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