by jasanne 07 Jun 2009

having it as a child, and have never managed to find a recipe for it. I did ask a canadian lady once, but she only knew to make it from tinnned pumpkin which we do not have that here, but this time of year especially we have plenty of pumpkin.


by colonies1 08 Jun 2009

My favorite pie and these recipes sound ever so good. *4u all

by dkjack 07 Jun 2009

Here is my DH's grandmothers cream pumpkin pie recipe. We had only been married a short time. She laughed at me when I ask how much she just "threw" into the bowl. Now I catch myself doing the same thing when cooking. hahaha

Pumpkin Cream Pie

1 cup Pumpkin
(when I canned my own pumpkin, I used one pint jar of pumpkin)
Dash of salt (1/8 tsp)
2 eggs
1 Cup Milk
1 Cup Sugar
1 TSP Vanilla
2 Heaping TBL Cornstarch or Flour
(personal preference is cornstarch)

Mix all the incredients together in a pan and cook on top of the stove, stirring constantly (after it is hot) until thick.

I use a double boiler set of pans to prevent scorching. This is just my preference. It does take longer to get thick. If you use a double boiler you also don't have to stand and stir constantly. With my back I need all the help I can get.

Hope you enjoy it as much as we have. hmmmmmmmmmm Sounds so good I may have to make one. :)

1 comment
jasanne by jasanne 07 Jun 2009

Thankyou so much

by jasanne 07 Jun 2009

Thanks all.. your recipe sounds interesting to dkjack, a bit like a pumpkin cheesecake??.. I often make pumpkin/vege soup - a nice thick soup in which I hide all the vege that the children (and DH) won't eat!!! Just got the hankering for pumpkin pie again! The recipie I tried in the past was awful! I shall try out some of these - hopefully the family will like it too.......

getEdited - SELECT
by dkjack 07 Jun 2009

I have a cream pumpkin pie recipe! Don't care for the baked kind. I'll look it up and get back to you. I got it from my DH's grandmother who had measuring cups and spoons that had never been used. Took me about 6 pies to get the measurements just right! hahahaha When the kids were small we had a hug garden with everything to can including pumpkins. Oh, how good it is with fresh pumpkins. hmmmmmmmmmmm

1 comment
jasanne by jasanne 07 Jun 2009

sounds yummy.. I hope you find the recipe :)

by marjialexa Moderator 07 Jun 2009

I LOVE pumpkin pie!! Mom always used real pumpkin, boiled it like Jerrilyn said. You can microwave it, too, use corningware or pyrex, little water, cover, make sure you stir it around a lot so you don't get burnt bits. And if you love pumpkin pie, you really really love Sweet Potato Pie!! Tell 'em, Southerners! Hugs, Marji

1 comment
jasanne by jasanne 07 Jun 2009

Sweet Potato Pie? Never heard of that before either, Sounds yum! We have Kumara in NZ which I think might be similar. It is also sometimes called sweet potato, some like it and some not - we do!

by jrob Moderator 07 Jun 2009

Shirlene's recipe's look really grand, but since you don't have the tinned pumpkin, all you have to do is cut open the pumpkin, remove the insides- seeds and such, peel it then cut it into chunks and boil it in water until it is soft, (same as for mashed potatoes). Then just drain and mash it up and use the amount called for in the recipe below.;)

jasanne by jasanne 07 Jun 2009

this is how I make pumpkin soup (then hide other veg in it too!) The pumpkins we have, especially this time of year (early winter) are so sweet and yummy. Usually served roasted or in soup here. Pie just sounds so nice!

shirlener88 by shirlener88 07 Jun 2009

that last link - was for the true pumpkin - just in case you hadn't noticed. Hehehe! *4U

caydebug by caydebug 07 Jun 2009

You can also freeze it once it is boiled. I drained as much of the water out as possible (squeezed it in some cheesecloth) and packaged it in freezer bags of 2 cup each. 2 cups is enough to make one 9 inch pie. When needed, thaw and all the rest of the ingredients.

by shirlener88 07 Jun 2009

Here is a slimmed down version:

Too-Good-To-Deny Pumpkin Pie

No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you Hungry Girl's Too-Good-To-Deny Pumpkin Pie...

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt

Optional Topping: Fat Free Reddi-wip

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS
Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g
POINTS® value 2*

Here is a version called:

Apple Butter Pumpking Pie:
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.


LIBBY'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.
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)
MIX sugar, cinnamon, salt, 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° F oven for 15 minutes. Reduce temperature to 350° 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.
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° F. oven for 15 minutes. Reduce temperature to 350° 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.

jasanne by jasanne 07 Jun 2009

mmm that libbys one sounds like one I can try.
What is Apple Butter?? in the second recipe?
and i might have to pass on the one with the fat-free liquid egg substitute in it - never heard of that either!
But we do have carnation evap milk here... yum... makes a yummy cream sauce for chicken pie that does.

jasanne by jasanne 07 Jun 2009

Thanks for the link too.. it's a really interesting site

shirlener88 by shirlener88 07 Jun 2009

Apple Butter is a bit like apple sauce but smoother and more spices. You can buy it in the jelly section in the USA. Hope you have fun cooking a pie - would love to be there - these made me want one really bad. Yummy!

by meganne 07 Jun 2009

I have a Recipe Organiser on Computer that I can send recipes directly from it to you, so if you email me I will send you the recipes I have on file from my USA friends and my vast collection of recipes.
my emad is in my profile...
hugs n roses, M

1 comment
jasanne by jasanne 07 Jun 2009

Thank you Meg. Email on it's way..

by ezzemml 07 Jun 2009

I would like to know as well as it is not an Aussie thing either but up to givingit a try

1 comment
jasanne by jasanne 07 Jun 2009

I just have this memory of going out to a community type dinner when I was about maybe 8 and someone had made this really yummy pumpkin pie. I just hope I can make something that lives up to the memory!