Judy Haffner wrote:
>
> sf wrote:
>
>> Recipe? You mean beyond the amount
>> of cream/evaporated milk and eggs
>> called for on the can of Libby's? That's
>> the benchmark for me. Everything else
>> is merely a suggestion.
>
> No, I've never used that recipe on the can of pumpkin. The measurements
> I use are different, except for the amount of ground ginger. That
> mixture isn't "spicy" enough or "custardy" enough for me.
>
> For a 10" pie, I use 2 cups cooked pumpkin (a 15 oz. can will work) but
> if I have a big can, I'll measure out 2 cups from that.
>
> Add: 1/2 cup brown sugar
> 1/2 cup granulated sugar
> 1/2 tsp. nutmeg
> 1/2 tsp. ginger
> 2 tsp. cinnamon
> Plus lots of generous dashes of pumpkin pie spice
> Scant 1/2 tsp. salt
> 1 cup evaporated milk
> 4 beaten eggs
>
> I do use the same baking directions as on the can..baking until a knife
> in the center, comes out clean.
>
> Judy
>

Interesting that you are using the individual spices PLUS the
mixed spieces. I started doing that... I was going to say 10 or
so years ago, but it is more like 20 (how time flies!). IMO, it
adds a certain mellowness to the mixture. I also started adding
some pepper. As I have said, our preferred pumpkin pie is a
pumpkin chiffon pie, done in a graham cracker crust with LOTS of
cinnamon, and topped with very slightly sweetened whipped cream
and candied ginger.

As for normal pumpkin pie, here is a post that I made in 2004:

Here is my favorite recipe for a NORMAL pumpkin pie. (I usually
prefer pumpkin chiffon pie, but I don't know that that qualifies
here.) Gene Burns was a talk radio personality in Boston for
years before he defected. (I still miss him!)

Gene Burns' Dark and Spicy Pumpkin Pie

Filling:
2 eggs
1 1/2 cups canned pumpkin (I use 1 can, now 15 oz, I think*)
1 cup dark brown sugar
1 cup evaporated milk
1/4 cup maple syrup (dark grade!!!!)
1 tablespoon pumpkin pie spice (I actually prefer the store-bought
version for this, specifically, McCormick)
1 1/2 teaspoons cinnamon
1/2 to 1 teaspoon freshly grated black pepper
1/2 teaspoon salt
1/4 teaspoon nutmeg (freshly grated, if possible)

1 unbaked pie shell

Preheat oven to 450F.

Beat eggs slightly. Combine with all other ingredients for the
filling. Pour into unbaked pie shell and bake at 450F for 10
minutes. Reduce oven temp to 350F and bake an additional 30-35
minutes or until a knife inserted midway between the center and
the edge of the pie comes out clean. Cool.

Serve with whipped cream, if desired.
****

End of that post. I have undoubtedly tinkered with the spicing
since then--and that would mean a general increase in the
spiciness level. I have undoubtedly added ginger to the mix too
and probably have this in my notes.

Getting back to the original question, I have never used fresh
pumpkin. If I were to do so, I would bake or roast it. I would
not boil it.

*Oh, also, a couple (possibly by now "a few") years ago, I started
adding sweet potato to make up for the missing oz (is it plural
now?) of pumpkin. I like that a lot. Before I did that, the
filling was not as flavorful. Adding that bit of sweet potato (be
it mashed cooked, canned, or even baby food) also makes the
texture more rich and silky.