ISO Pumpkin Pie and Pumpkin Bread Recipes

HEEEEEEEELLLLLLPPPPP!!!!!
I am in charge of dessert for a crowd and they requested pumpkin pies.
I figure I will do those and pumpkin bread and banana bread.

(Unless YOU have a suggestion for something else to make--I take suggestions well.)

I NEED RECIPES!!!
I will attempt to buy all the ingredients tonight so please post your recipes for me!!!
Thanks Ladies!
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"WORRYING is like sitting in a rocking chair... It gives you something to do but does not get you ANYWHERE!"

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Here's the Libby's pumpkin pie recipe. It's the best! I made it 2 weeks ago for dessert and everyone said it was the best they'd ever had.

Ingredients

* 3/4 cup granulated sugar (I used a mixture of Splenda, sugar, and vanilla sugar - and it came to around a full cup altogether)
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'S� 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLɮ CARNATION� Evaporated Milk (I used soy milk)
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I always use graham cracker crust)
* Whipped cream (optional)

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Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425� F oven for 15 minutes. Reduce temperature to 350� F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Posted: Wed, Nov 18 2009, 11:15 am Post subject:

buy a can of Libby's whole pumpkin - NOT pumpkin pie mix ... then follow the recipe replacing the condensed milk with rich's pareve milk (although I also always use less than the called for amount) - pour in the onrique frozen pie shells after defrosting and forking holes around the inside ... fill generously ... bake completely ... kool down then serve with whip for FUN !!!
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NUTso but cute ~ things balance out Nervous

when you substotute soy for evaporated milk do the ounces remain the same:
I.e. 12 oz can for 12 oz soy milk??!??!
I want a firmer pie... not too loose.
Any suggestions??!

Posted: Wed, Nov 18 2009, 11:16 am Post subject:

I agree this is an awesome recipe. I don't like soy milk so I use coconut milk instead. it's the only way I ever make pumpkin pie!

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Don't use Rich's, it's not good for you at all. The condensed milk is easily subbed with soy milk, rice milk, or almond milk. I replaced the condensed milk with the exact amount of soy milk (12 ounces). I just baked the pie until it was completely firm, and it may have taken longer than the time the recipe called for.

Platinum Member Joined: Jan 01 2006 Posts: 48152

I�ve posted several pumpkin recipes here; do a search under myname. One used a cake mix and is very good & easy !!!

Senior Member Joined: Oct 10 2005 Posts: 106

DefyGravity- can you use vanilla soya milk? or must it be plain?

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

You can definitely use vanilla soy milk. I use it all the time.