Comments on: silky smooth pumpkin pie

By: Heather from Canada

Heather from Canada — Sun, 20 May 2012 23:54:59 +0000

So, I tried this last week. I didn’t have any trouble putting it through a sieve and liked the silky texture. I ramped up the spices a bit but wish I’d made it as listed just to see what it tasted like. I pulled it out when the middle was 175 but the middle never did set to my satisfaction so I will cook it longer next time (this time it reached that temp in only 25 minutes so next time I’ll do probably 40 to 45 minutes). I also tried the butter crust and sorry to say, I didn’t like it. I found it tough, which is weird since I’ve been making wonderfully tender and flaky pastry for 20 years. I prefer my own recipe and will be using that next time, without pre-baking either (will watch closely and compensate with extra time in the oven if needed). I didn’t understand why so many people had too much filling – 23 ounces by volume of pumpkin or pumpkin/yam is 23 ounces, no more, no less. I didn’t fill my pie all the way because I wasn’t sure if it would puff up, so I had a small side pudding, but next time I know this filling doesn’t puff so I can just fill one glass deep dish pie plate. With a regular pie plate you could get two pies, for sure. I used only pumpkin in mine. Thank you for the new technique, I liked it! My husband commented that it looked so silky he thought it was a chocolate pie at first. Which reminds me, your chocolate cream pie is next on the list!

By: Gina

Gina — Sat, 26 Nov 2011 01:16:25 +0000

Wanted to add my 2 cents because reading all these comments really helped me make this! I had to make 2 pies, but since a lot of people said they had extra filling I just made one batch of the recipe and put in a whole can of (drained) yams instead of just a cup. The crusts were a little under-filled but not so anyone would notice. I don’t have a strainer, so I just blended for a few seconds and it worked out great! Everyone said it was amazing. (I also used pumpkin pie spice, because I had it, so can’t comment on spices.)

By: symphonic chef

symphonic chef — Fri, 25 Nov 2011 20:29:24 +0000

This was a lot of work, but it was really tasty! The slice I had with my cup of tea the next morning was even more delicious… maybe because my taste buds weren’t overloaded, but also maybe because the pie got to sit overnight. I’d recommend baking it the day before!

By: T.Crockett

T.Crockett — Fri, 25 Nov 2011 17:20:43 +0000

Thank you! I made this for Thanksgiving yesterday and it was a big hit. One guest said he usually only eats a slice of pumpkin pie for tradition’s sake, but this one was “actually good” so he came back for seconds. I love pumpkin pie in general, but even I appreciated that there was no after taste of the can the filling came from.

By: Michele

Michele — Fri, 25 Nov 2011 00:32:27 +0000

Word to the wise: if you aren’t blind baking the crust, then it needs to cook longer than the 175 degree temp test. My pie set (cooked about 35 minutes) but the crust was still raw. The filling was really tasty though! Labor intensive for sure (15 minutes of continuous stirring on the stove), but, hey, it’s only once a year. I used a cup of pureed roasted sweet potatoes instead of the canned yams and it was great.

By: Anna

Anna — Thu, 24 Nov 2011 20:27:05 +0000

Went to make this pumpkin filling to put into a sweet tart crust…was part way through mixing everything when I opened my can of yams to find some nasty black growth on them :( as it was too late to go to the store and everything else was already mixed…I had a spare butternut squash lying around – peeled, cubed, boiled, and used one cup in place of the yams. I’ve never done pumpkin pie before and have maybe only eaten it once before, but the filling tastes really good! I was anxious about my emergency substitution but it seems to have worked out just fine, if that helps anyone unable to find yams!

By: RB

RB — Thu, 24 Nov 2011 20:09:33 +0000

I love this recipe except I am way too impatient to push this much filling (I usually make two pies) through a strainer. So before I heat the pumpkin mixture, I immersion blend the crap out of the yams/pumpkin mixture. The pies end up pretty smooth and I have filling to spare.

By: Brian

Brian — Thu, 24 Nov 2011 17:20:12 +0000

I don’t have a strainer, but While I had the yam mixture in the pan I used a potatoe masher to smash them up.

By: Eileen

Eileen — Thu, 24 Nov 2011 15:56:47 +0000

Deb – I found the recipe on CI 2-3 years ago & made it, staining through a fine mesh strainer same as you-thinking “boy is this labor intensive!”. But it was the best pumpkin pie I have ever had. I have not put made this pie since. I was searching for an easy pumpkin pie recipe a couple of days ago and went to your website and found this. Oh boy, I had forgotten! But since then I remembered “I have a food mill!” So I made that pie this morning starting about 7:30 with a graham cracker crust. (I hope that part turns out). It’s now 10:55 and the pie is in the oven, dishes done with dishwasher running, kitchen all cleaned up, timer just going off and I’m sitting here typing this! The food mill is the way to go here! It’s still a bit labor intensive, but if you’re a cook and love the fabulous results, you don’t mind! Happy Thanksgiving to you and yours!

By: SheylaBakes

SheylaBakes — Thu, 24 Nov 2011 03:22:38 +0000

Made this a while ago, went with my gut with the pureed sweet potatoes…
It came out beautiful! looks and smells dreamy, the custard tasted quite yummy before baking it too… last test will be the cutting tomorrow… I left them to cool overnight, will refrigerate tomorrow… Thanks for another wonderful recipe Deb! Happy Turkey Day :)