Pumpkin Dream Pie: The 50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try - Click Americana (2024)

FAQs

Does Ina Garten have a pumpkin pie recipe? ›

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

I think if you added regular milk to pumpkin, you would not achieve the desired texture. My guess it that it wouldn't 'set' properly, giving it the firm texture you'd expect. Evaporated milk will be much thicker than regular milk, providing that rich, creamy texture without the unwanted water.

While not traditional or really necessary due to the time pumpkin custard takes to cook, you can avoid a 'soggy' bottomed pumpkin pie, by laying down some parchment paper in the shell, fill it with pie weights or old beans, wrapping the edges with foil then par baking the crust for 10-15 minutes at 425ºF.

The FDA's official stance is that homemade pumpkin pie is OK at room temperature for up to two hours. That's plenty of time for you to linger over dessert! Just note: The two-hour window doesn't include the time needed to let a freshly baked pie cool completely, which is also important for food safety.

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food

Distinctive dishes are precisely prepared, using fresh ingredients.

What is the best pumpkin to bake and eat? ›

The best type of pumpkin for cooking and baking

Instead, I recommend using a pie pumpkin or sugar pumpkin (pictured above). During the fall and winter seasons, most stores will have them available. Try to pick pumpkins between 3-6 pounds — that's usually when the flesh is best.