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Best Pumpkin Pie Ever - Recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by SundownWaterfowl, Nov 16, 2011.

  1. SundownWaterfowl

    SundownWaterfowl Overrun With Chickens

    http://www.farmersmarketfoods.com/recipes/recipe_detail.php?recipe_id=29&product_id=1

    I
    made this a couple weeks ago and was looking for the recipe again to make for Thanksgiving. This was the best pumpkin pie i've had. The pumpkin filling is very dense, which I love. I hate the kind of pumpkin pie where the filling isn't dense. I'll be making 2 for Thanksgiving next week. Thought i'd post the link to the recipe incase anybody else is looking for a good pumpkin pie recipe. [​IMG]
     
  2. Carolyn

    Carolyn Chillin' With My Peeps

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    Apr 6, 2008
    That's the one I use, it works every time. It is great with home prepared pumpkin; use 2 cups. I think I can get 3 pies out of the Cinderella pumpkin I got last week at the flea market for $1.00.
     
  3. animalsRawesome

    animalsRawesome Chillin' With My Peeps

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    Apr 12, 2011
    um... how do you prepare your own pumpkin? I've always just used the stuff in the can.
     
  4. Carolyn

    Carolyn Chillin' With My Peeps

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    Start with a pie pumpkin. Some grocery stores carry a small one labeled as such. Or get on line or a good seed catalogue and see what kinds are recommended for pies. Cinderella pumpkins are great. These have thicker walls and the texture and taste are good for pies.

    I cut it into manageable pieces, ie 1/2 for small pumpkins, 1/4 for large. Scoop out the seeds (a grapefruit spoon works wonderfully for this). You can roast the seeds if you like. Put the pumpkins cut side down in a large pan and bake in the oven until flesh is tender. It takes an hour or so. I bake at 350. Cool it until you can handle it well then scoop out the meat of the pumpkin. You can either mash it or puree in a food processor. I froze mine before making my pies and there was a lot of juice in the bag. The pie turned out fine but it took longer to set the middle. Next time I will drain off most of the juice and put it in my soup stock bowl I keep in the freezer.

    Chickens love the scraps.
     
  5. animalsRawesome

    animalsRawesome Chillin' With My Peeps

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    Okay, that doesn't sound that bad. Thanks!! [​IMG]
     
  6. Tracydr

    Tracydr Chillin' With My Peeps

    Looks very similar to a recipe I use.
    I bought something called a Castillo pumpkin which I think is also a Cinderella or Fairytale pumpkin. It weighs about twenty pounds. I got a pie and 6 loaves of bread from one pumpkin! Plus soup and a couple of plain servings of pumpkin for dinner. I still have another pumpkin to bake and I think I may go back to the Mexican grocery for more. They were only 29 cents a pound and really nice pumpkins.
     
  7. dadthebaker

    dadthebaker Chillin' With My Peeps

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    Nov 7, 2011
    Los Angeles Area
    Oh yes! condensed milk is magical!

    I am bake and cook from scratch guy....I make my own sauces, my own pastas, my own breads, hell, if I could raise a buffalo, I'd make my own cheese... and I always cook my own pumpkin...but it really is one of those things where if you use a good product, there isn't much difference in the taste. Shhhhh! dont let anyone tell you I said this....lol

    When making your own, the draining is very very crucial..... too much moisture will mess up a good pie.

    [​IMG]
     
  8. kfchickenlady

    kfchickenlady Chillin' With My Peeps

    Apr 28, 2010
    N.Calif.
    I have this in the oven right now, Ive always made the recipe on the Libbys can, so am excited to try this! My son and I are pumpkin pie freaks. [​IMG]
     
  9. animalsRawesome

    animalsRawesome Chillin' With My Peeps

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    Quote:Let us know how it is ... I always use the recipe on the can too [​IMG]
     
  10. SundownWaterfowl

    SundownWaterfowl Overrun With Chickens

    Quote:Let me know how you like it. We always made the Libby's recipe too, but the store didn't have any Libby's just this brand so I decided to try it.
     

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