Top-Notch Pumpkin Pies
No Comments | Written on November 16, 2011 at 5:00 pm, by The Editors
Smooth, rich pumpkin pie tastes of autumn, and no Thanksgiving dessert table is quite complete without it. But maybe it’s time to shake up the regular pumpkin custard this year and try a whole new pie.
Need ideas? We asked some of our partners’ top food editors for their favorite pumpkin-pie recipes—ones that push the envelope and make eating this all-time classic surprising and, if it’s possible, even more delicious.
Before you start baking, a word of advice: If you’re using canned pumpkin (versus cooking raw pumpkin that you’ve scraped from the shell), make sure it’s pumpkin purée, not pumpkin pie mix. The difference is huge, and can completely change the flavor of your pie. Pumpkin purée is pure pumpkin, without any spices or seasoning (and says “100% pumpkin on the label). Pumpkin pie mix has sugar and spices (such as cinnamon, cloves, and nutmeg) added. For the beauties below, stick with purée. Your pies will thank you for it.
Erica Clark, Parents magazine
Why choose between ice cream and pie when you can have them both?! This riff on a classic is a real crowd-pleaser.
Juno DeMelo, Fitness magazine
“One of my biggest problems on Thanksgiving is not being able to choose a pie—so I end up taking three or even four slices. This version combines two of my faves—pumpkin and pecan—plus throws a little cheesecake into the mix!”
Julie Miltenberger, Family Circle
Creamy and rich, this mousse-like take on a Thanksgiving classic still allows the spiced pumpkin flavor shine through.
Tara Bench, Ladies Home Journal
The custard doesn’t get baked like traditional pumpkin pie, so it’s a chilled, creamy, delicious pudding. Way more up my alley!
Categories:
Holidays & Parties | Tags: Pie, Pumpkin Pie, Thanksgiving Desserts
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