Comments on: silky smooth pumpkin pie

By: Cristina

Cristina — Wed, 18 Nov 2009 10:25:32 +0000

I live in Istanbul and I absolutely want to make this recipe so bad. But I don’t have heavy cream…or candied yams…or maple syrup.
What can I use instead????

I love your recipes they have a lot more than just ingredients…
Thanks for sharing!!!

By: Jason

Jason — Thu, 12 Nov 2009 01:41:23 +0000

Last year I made an Apple Butter Pumpkin Pie, and while I loved the apple butter flavor, I wasn’t completely satisfied with the pie overall (it was good, but nothing extraordinary). I tried this recipe and I loved it, and now I’m wondering about incorporating some apple butter. Anyone have a suggestion as to how much of the pumpkin and candied yam I should have substituted?

The other recipe called for one cup each of apple butter and pumpkin. With this recipe, there are about three cups of fruit so my instinct is to go with just under one cup each of pumpkin, candied yams and apple butter. Or should apple butter make up half the fruit and then let pumpkin and yam make up the other half in combination?

If it’s a matter of taste, I’ll go ahead and experiment… but I know baking needs to be exact, and I want to be sure to avoid a disaster! Any tips are welcome. Thanks!

By: emily

emily — Wed, 11 Nov 2009 18:25:43 +0000

Deb-
would this recipe work with an all butter flaky pie crust (from gourmet)?

By: Ryan

Ryan — Fri, 30 Oct 2009 21:20:23 +0000

I made this last night as a test run for Thanksgiving, and it was Perfect! Very pronounced pumpkin flavor, and I love the fact that there are no strongly-flavored cloves taking over the dish. The texture is so light and smooth; this is now my go-to recipe for pumpkin pie, hands-down.

As many commenters have noted, I, too, had to cook it much longer than the listed 20-35 minutes–probably closer to an hour. Also, as many have said, using a medium mesh strainer, I had no problems whatsoever, and the straining step went very quickly.

Good luck everyone, and enjoy!

By: AJ

AJ — Wed, 28 Oct 2009 19:43:23 +0000

This may be the answer to the fact that my crust never seems “done” when I’m making a single crust pie! I’ll give both a whirl – pie recipe sounds yummy!!

By: Miranda

Miranda — Sun, 25 Oct 2009 19:12:31 +0000

Oh man. I want to make this recipe. I really do. But I don’t have whole milk…or cream…or candied yams…or maple syrup (what?). And I don’t want to go to the store. Dang. I’ll get back to you when I make it…because it’s like I can already taste it. I heart ATK even though the consistenly make me dirty EVERY pan, bow,l and strainer I own.

By: Marco D

Marco D — Thu, 22 Oct 2009 05:07:00 +0000

Remarkable recipe. I took your light spice suggestion and I agree with your conservative approach. But for the ginger, I liked the bright flavor of freshly grated Hawaiian ginger.

On top of the work involved with this recipe, using roasted pumpkins and yams amounted to more work than I expected. And next time I’ll probably go withe a premade dough. At the time the homemade touches seemed like the right idea. Regardless of the time it took to make four pies–5 hours–the resulting texture and flavor made for a memorable desert.

All of the chunks from the pumpkins and yams did’t make it through the fine strainer. What didn’t make into the smooth pie found it’s way into another thick version. The thicker filling was just as good!

Is a silky-smooth consistency better?

Well done and thanks for your compassion with this sentimental dessert.

By: eliza

eliza — Sun, 18 Oct 2009 18:57:29 +0000

This was an all day effort, starting at 7am for me (a busy mom to a 2 and a 5 year old) with a pumpkin from our garden and fresh eggs from the farm nearby. It’s probably the most perfect pumpkin pie EVER! I can say that after I underbaked both the crust and the pie itself AND didnt push it through a sieve AND skipped the yams and used all pumpkin instead. The flavor is amazing! We’ll be making this again for Thanksgiving. As always, thanks!

By: Louise

Louise — Thu, 15 Oct 2009 21:09:49 +0000

Made this for my first Canadian Thanksgiving! It was my first attempt at making pumpkin pie and it turned out beautifully! Couldn’t find canned/candied yams here in Quebec so just doubled the pumpkin filling. The pastry worked beautifully, I was glad of the tip to stop at the “size of peas” otherwise I would have kept going. The new boyfriend, a massive pumpkin pie fan, loved it :)

Thanks for the great recipe!

By: KatieJ

KatieJ — Tue, 13 Oct 2009 18:54:52 +0000

Any time I need a recipe I come straight here – I love it – and I just tried this recipe last night but I am not sure I did it right…

Everything turned out beautifully (even the sieving) but the final product was a little eggy for some reason. Has anyone else had this problem? It was still completely and totally awesome right down to my very first pie crust, but I’m worried I didn’t cook it long enough maybe? Maybe I just like my pie less like an egg custard. Do you think it would it mess too much with the texture if I left out some of the egg?