Cooking For Engineers

[BillKx]

With Thanksgiving a couple of days away for us here in Canada - I love pumpkin pie. Can't wait to try this recipe and enjoy the tastes of the season.

There are some pretty lame pumpkin pies out there - need to ensure there is enough bite (spice) to it.
Thanks for posting.

[sweetsbaker]

You will not be disappointed when you use this recipe. I followed the directions and made the pumpkin pies which had great results along with compliments. Getting ready to make another batch of pies in the next few weeks.

[cscottrun4it]

Two years ago, I found this receipt while at my sister's for Thanksgiving. I was very happy with the outcome, but lost receipt. Then, two years later, I found it again!

This receipt is like a Grandma's -- it never disappoints. I double it every time I make pies, and it is always great. I am currently baking my 8th and 9th pumpkin pies using this receipt. They smell awesome, a great way to spend the night before Thanksgiving in Colorado!

[sweetsbaker]

I agree that the recipe is great. I have stocked up on canned pumpkin to last me for a few months. Will start baking pies in December. Enjoy.

[YoungDonnaYoung]

Year after year, I try pumpkin pie recipes hoping to find "THE ONE"... now, thanks to CFE's Pumpkin Pie recipe, I have found it!!!! It has just the perfect balance of sweetness and spice. I love the consistency too, not too dense and not watery. The one small thing I would change is that I would use LIGHT brown sugar not dark because the color of the filling is more "pumpkin-y", the dark sugar makes the filling look too brown. (Just an aesthetic tweak.) I have to say that I converted two pumpkin pie haters with this recipe! Definitely give it a try, you can't go wrong! Thanks, Michael!

[sweetsbaker]

Light brown sugar sound like a good idea for me to try soon. I usually have more light than dark brown sugar in the cabinet anyway. Thanks for the tip when I run out of dark brown sugar.

[rose petal]

reading the article or receipe on this site for the pumpkin pie. They say to do a egg wash on crust before you bake it,to prevent a soggy crust. If you just docked it wouldnt the egg wash clog the holes and not let the pie steam?

[rose petal]

Forgot to ask, does the docking allow filling or leakage from filling into pie crust?

[Dilbert]

the directions of Msg #1 call for docking / using weights and pre-bake / blind baking the crust. the original does not suggest the egg wash.

it is however not uncommon to egg wash the crust - aim is to keep it crisper.

I've done all of the above in many different combinations but have not had the issue of an egg wash 'clogging' holes and defeating the docking purpose.

in theory yes, the egg wash could do that - perhaps the steam is generated fast enough it blows the dock holes open before the egg has a chance to set?

[rose petal]

by any chance from the docking does the filling seep through?

[Dilbert]

not had it happen here - the holes are very very small - I use a run of the mill dinner fork for docking - no 'special' tools

[liza]

I made this pie using a whole cooking pumpkin i bought at the farmer's market. I cut the pumpkin into pieces, scooped out the seeds and strings and baked the pieces in a casserole dish covered in foil until the flesh can easily be pierced with a fork. Once it was cool I pressed it through a potato ricer. The first squeeze yields only liquid, which I separated to prevent the filling from being too wet. It turned out really well, but so much extra work, I think I'll stick with the canned pumpkin next time.