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I use Libby's recipe. The other thing I have discovered is that I don't really care for cold or refrigerated pumpkin pie. But when it's a little warm or room temperature, it's great.
I am the total opposite, i prefer very chilled pumpkin pie. It seems it taste better chilled. Can't beat Libby's pumpkin pie
I have been using the Libby's pumpkin pie recipe, but I feel it is not flavorful enough.... does anyone know if adding extra spices works in a recipe like this? I don't want to ruin it- just bump up the intensity of the flavors.
JOC has a version that uses sour cream, brown sugar and molasses. DH thought that he could taste the sourness of the sour cream, so in future, I would increase the 1/3 C of brown sugar to 1/2 C of brown sugar. I used Penzey's Cake Spice in the filling. I liked the spiciness which I thought was neither too strong nor not strong enough. The molasses added something special as well, I think. The recipe called for 2 T.
You might check to see if the spices you used were fresh enough to be full flavored. If they are a year old, they might have lost flavor.
I imagine Martha Stewart has a pumpkin pie recipe out there. You might check to see what she puts in her pie. I think she writes good recipes.
Instead of pumpkin, try cushaw squash (striped crookneck squash). Has a smoother sweeter consistency than pumpkin. Only problem is finding them, only a few farmers markets have them around here.
I have been using the Libby's pumpkin pie recipe, but I feel it is not flavorful enough.... does anyone know if adding extra spices works in a recipe like this? I don't want to ruin it- just bump up the intensity of the flavors.
You could disregard the directions on the can, and use the spices in the recipe I listed in post #11. It’s a nice flavorful pie.
Instead of pumpkin, try cushaw squash (striped crookneck squash). Has a smoother sweeter consistency than pumpkin. Only problem is finding them, only a few farmers markets have them around here.
This sounds delicious. In New England, we always had squash pie, not necessarily pumpkin.
I had to laugh at the dough recipe, though, 12 and 2/3 T. butter? Seriously? I wonder what kitchen tragedy they think would happen if you threw caution to the wind and used 13 T? I’ll stick with my 3 cups flour to 1 cup shortening pie dough recipe.
This sounds delicious. In New England, we always had squash pie, not necessarily pumpkin.
I had to laugh at the dough recipe, though, 12 and 2/3 T. butter? Seriously? I wonder what kitchen tragedy they think would happen if you threw caution to the wind and used 13 T? I’ll stick with my 3 cups flour to 1 cup shortening pie dough recipe.
That 2/3 Tbsp. of butter is pretty funny. I know that my grandmother and mother would have laughed at that.
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