Cookaholics Bulletin Board

Or, we could say, if Chris Kimell had a peck of pumpkin pie recipes, which one would you pick?

Behind Door #1

2008 Pumpkin Pie(it doesn't say it's the best, soooo)

Behind Door #2

1993 THE BEST Pumpkin Pie

Behind Door #3

No Bake Pumpkin Pie(I just can't make this one)


Which one is your favorite?

Pecan pie.

Amy

Crystal,

Never used any of CI's pumpkin pie recipes. I agree the no-bake sounds like a loser, though.

Good news -- I've made both the 2008 and 1993 versions. Bad news -- nobody here can agree on which is best. I like the old one. It is spicy and dark. Geekboy swears the new one is best. It is lighter and brighter and mainly flavored with fresh ginger. It is a tad creamier, too. Either one is a great choice. I made the old one last year and will let the new one have its turn this year.

Not even going near the no-bake.

I make none of the above....I use Uncle Joe's recipe (my friends uncle who was a cook on a fishing boat in the Pacific Northwest)

It makes 2 9 inch pies

1 2 1/2 pound can pumpkin
6 large eggs
1 pint half and half
1 cup whole milk
1 cup white sugar
2 Tablespoons molasses
1 teaspoon each....ginger, salt and nutmeg
2 teaspoons of cinnamon.

Mix all together and pour into a partially baked crust. Bake at 450 until they don't shake.
I serve with whipped cream with some powdered sugar and ginger mixed in. Joe used vanilla, but I am enjoying adding different spices to whipped cream.

Thanks to all! Amy, I agree! It's the usual here, everyone has a fave dessert(Al called dibs on pecan), so I end up with enough to feed an army, but strangely enough, it disappears fast . The pumpkin is a strange request from H, but he dislocated his shoulder, so I will definitely have to make one. I hope everyone has a safe and wonderful holiday

I've usually made the recipe on the can of pumpkin but it's very heavy on the clove and I'll go for something less heavy-handed this year.

I'm also making a mixed berry pie, probably from a Serious Eats recipe.

I do what Pete does. Pumpkin is the only pie I make with nonfat anything (evaporated milk but full fat crust). Tastes good to me and no complaints. Otherwise I'm making cream pies: chocolate (Dorie Greenspan's tart) and banana (Emeril Lagasse). Whoopie pies, toffee and maybe a chocolate whipped cream roll. (I take my dessert making job very seriously )
Since there will be latkes, I am also in charge of making apple sauce (joy of cooking). Looking forward to taste testing it all.
Nancy

Wednesday will be my baking day. Praline pumpkin pie and a cranberry/pear tart with black walnut crust. And the potato rolls, pumpkin muffins and corn bread. And my assistant baker, 6 year old Jack, will be making his special buttermilk bread. Hope there'll be enough oven time.

fitzie

Am going to tackle a lemon meringue cake, just for something fun and totally different.