The Best Pumpkin Recipe for Thanksgiving?

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The Best Pumpkin Recipe for Thanksgiving?

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Believe it or not, Thanksgiving is officially less than a week away. We want to know: Which pumpkin recipe will you make this year?

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Forums » Baking Forums » Holidays and Entertaining » The Best Pumpkin Recipe for Thanksgiving?

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Forums » Baking Forums » Holidays and Entertaining » The Best Pumpkin Recipe for Thanksgiving?

Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/15/2010 11:54 AM EST

Ann N

Posts: 992
First: 10/7/2010
Last: 8/28/2011

The LIBBY's "famous pumpkin pie " recipe, that I've been using for nearly 50 years is the best NO FAIL recipe ever

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/15/2010 11:57 AM EST

Ann N

Posts: 992
First: 10/7/2010
Last: 8/28/2011

I AGREE; It's THE BEST"

In Response to Re: The Best Pumpkin Recipe for Thanksgiving?:

Has to be the recipe on the Libby's pumpkin can.
Posted by Verlee T

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/18/2010 5:37 PM EST

Erin B

Posts: 1
First: 11/18/2010
Last: 11/18/2010

It has to be my special Chocolate pumpkin pie! Every year I make 2 of these. Just add a square or two of unsweetened Baker's chocolate, melt it in a pan with a Tablespoon of butter, then add to pumpkin mixture. Yummy!!! Try it, and let me know how it came out and how you liked it. (with Libby's) Mrs. Erin B. in Spanaway, Wa.

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/18/2010 10:43 PM EST

Ann Marie R

Posts: 170
First: 10/21/2008
Last: 3/3/2011

i will be making pumkin carrot swirl bars,a VVB recipe,and libby's "lighter" version of pumkin pie....I can't wait to start baking!!

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/18/2010 11:01 PM EST

MaryLou M

Posts: 12
First: 7/24/2009
Last: 8/12/2011

This year we are making the Pumpkin Roll. Last year we did the Gingersnap Pumpkin Cheesecake. Anything with pumpkin is a favorite at our house.

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/19/2010 9:27 AM EST

Elsa M

Posts: 658
First: 8/8/2008
Last: 6/5/2012

I made the pumpkin pie slices out of the pumpkin and it really wasn't that hard to cook the pumpkin down to mash. I may even do it next year.....NOT...LOL Its much easier to just get in the car and go get a can of pumpkin. I felt like a settler.....LOL

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/19/2010 9:59 AM EST

Bakery1 G

Posts: 698
First: 10/15/2010
Last: 5/17/2013

I made a recipe called Pumpkin Pie Cake that we liked very much. The bottom crust is made out of yellow cake mix, though I'm sure other flavors could be substituted. This made for a nice crust. It was baked in a 9 x 12 inch pan.

It seems in times past that if we talk about a recipe, we should include it on the post, so here it is along with a recipe for a "crustless" pumpkin pie. Hope someone out there enjoys the recipes.

From VBB

Lite n' Easy Crustless Pumpkin Pie - GOOD RECIPE FOR DIABETICS

2 Tbs water
2 envelopes (7 grams each) unflavored gelatin
2 1/4 cup evaporated lowfat 2% milk
1 can pumpkin puree --- not the pie filling
1/2 cup packed dark brown sugar or low calorie sweetener equivalent
2 tsp pumpkin pie spice
1 tsp vanilla extract
Light whipped topping - optional
Fresh raspberries - optional

Coat 9" deep-dish pie plate with nonstick cooking spray.

Place water in medium bowl, sprinkle gelating over water. Let set for 5-10 mins or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in a small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar or substitute, pumpkin pie spice and vanill extract.

Pour into prepared pie plate. Refrigerate for 2 hrs or until set. Garnish with shipped topping and raspberries, if desired.

PUMPKIN PIE CAKE

1 box yellow cake mix
3/4 cup margarine or butter, softened
4 eggs
1 28 oz can pumpkin -- not pie filling
2/3 cup milk
1/2 cup brown sugar
3/4 cup white sugar or substitute sugar
2 tsp cinnamon
1/2 cup nuts

Preheat oven to 350 degrees. Remove one cup of cake mix from the box and set aside. Combine remaining mix with 1/2 cup margarine or butter and one egg. Mix well and pat into bottom of a greased 9 x 13" pan.

Mix pumpkin, milk, brown sugar, remaining eggs, 1/4 cup sugar or substitute and cinnamon. spread over crust mixture.

Mix one cup of the reserved cake mix with the remaining sugar and margarine or butter and nuts. Combine until crumbly, then sprinke over the top of the pumpkin mixture.

Bake for one hour or until a toothpick inserted in the center comes out clean.

HAPPY THANKSGIVIING TO ALL!

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/19/2010 10:36 AM EST

Mary L

Posts: 1633
First: 8/8/2008
Last: 5/17/2013

Elsa here is the recipe Pumpkin Custard

1 cup pumpkin, 3 large or 4 small eggs 1 1/4 t vanilla, 1/4 t salt, 1/4 t nutmeg, 2 1/2 cups milk, 1 cup sugar, ( start with sugar put everything in a bowlllllll but the milk add milk a little at a time then taste you can add a little more sugar if you want I don't. put in 9 in piepanthat you have the crust in. sprinkle with a little cimmanon bake at 475 for 15 mins then about 35 mins at 375 Shaking the pan a little and when it doesn't move anymore it is done let it cool then put in the ice box setting to long makes it watery

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/19/2010 7:18 PM EST

Phyllis B

Posts: 1
First: 11/19/2010
Last: 11/19/2010

I'll make the pie on the Libby's pumpkin can. The best pie ever and have made it for years. We did have a pumpkin roll a few weeks ago. That is yummy also.

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Re: The Best Pumpkin Recipe for Thanksgiving?

posted at 11/20/2010 7:29 AM EST

posted at 11/30/2010 7:56 PM EST

Nancy G

Posts: 6413
First: 6/23/2010
Last: 5/17/2013

I recently "lifted" this recipe from the BH&G site. Is that illegal? If so I hope VBB removes this post soon. This recipe looks so good I had to share it.

Deluxe Nutmeg-Pumpkin Cookies

Makes: about 60 cookies

Prep: 20 minutes
Bake: 11 minutes per batch

Ingredients

1 cup butter, softened
1 cup packed brown sugar
2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup canned pumpkin
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
2 cups white baking pieces (12 ounces)
Pecan halves (optional)

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, nutmeg, and baking soda. Beat until combined, scraping bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in white baking pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If desired, press a pecan half gently onto each cookie. Bake in the preheated oven for 11 to 14 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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