ISO Pumpkin Pie and Pumpkin Bread Recipes

ValleyMom

Wed, Nov 18 2009, 10:06 am

HEEEEEEEELLLLLLPPPPP!!!!!
I am in charge of dessert for a crowd and they requested pumpkin pies.
I figure I will do those and pumpkin bread and banana bread.

(Unless YOU have a suggestion for something else to make--I take suggestions well.)

I NEED RECIPES!!!
I will attempt to buy all the ingredients tonight so please post your recipes for me!!!
Thanks Ladies!

DefyGravity

Wed, Nov 18 2009, 10:13 am

Here's the Libby's pumpkin pie recipe. It's the best! I made it 2 weeks ago for dessert and everyone said it was the best they'd ever had.

Ingredients

* 3/4 cup granulated sugar (I used a mixture of Splenda, sugar, and vanilla sugar - and it came to around a full cup altogether)
* 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 (I used soy milk)
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I always use graham cracker crust)
* Whipped cream (optional)

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Directions

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.

greenfire

Wed, Nov 18 2009, 10:15 am

buy a can of Libby's whole pumpkin - NOT pumpkin pie mix ... then follow the recipe replacing the condensed milk with rich's pareve milk (although I also always use less than the called for amount) - pour in the onrique frozen pie shells after defrosting and forking holes around the inside ... fill generously ... bake completely ... kool down then serve with whip for FUN !!!

ValleyMom

Wed, Nov 18 2009, 10:15 am

when you substotute soy for evaporated milk do the ounces remain the same:
I.e. 12 oz can for 12 oz soy milk??!??!
I want a firmer pie... not too loose.
Any suggestions??!

nicole81

Wed, Nov 18 2009, 10:16 am

I agree this is an awesome recipe. I don't like soy milk so I use coconut milk instead. it's the only way I ever make pumpkin pie!

DefyGravity

Wed, Nov 18 2009, 10:16 am

Don't use Rich's, it's not good for you at all. The condensed milk is easily subbed with soy milk, rice milk, or almond milk. I replaced the condensed milk with the exact amount of soy milk (12 ounces). I just baked the pie until it was completely firm, and it may have taken longer than the time the recipe called for.

chocolate moose

Wed, Nov 18 2009, 10:20 am

I’ve posted several pumpkin recipes here; do a search under myname. One used a cake mix and is very good & easy !!!

pleaseadvice

Wed, Nov 18 2009, 10:55 pm

DefyGravity- can you use vanilla soya milk? or must it be plain?

DefyGravity

Thu, Nov 19 2009, 7:44 am

You can definitely use vanilla soy milk. I use it all the time.