This can posed for me in the Rokeby back kitchenGenerally I am an advocate of using whole, local, and fresh foods. Baking from scratch. So I hope it doesn't seem blasphemous to confess that when it comes to pumpkin pie, I am all about canned purée. You should know that I arrived at this conclusion after many trials with both fresh and canned pumpkin. But when it comes down to it, I found that using fresh purée is overly laborious for its results--it's watery, and just doesn't taste as good! Even Martha Stewart says so. If you do insist on using fresh ingredients, though, I would opt for delicata or butternut squash over a pie pumpkin. The squash has a more delicate flavor (hence the name), and are less watery and stringy.
In the realm of the canned pumpkin, I DO have a definite favorite. One-Pie. Okay, so maybe it's only for the label and the fact that it's made in Maine. But seriously, it's real cute. And the recipe on the back isn't too bad either:
ONE-PIE New England Pumpkin Pie
Ingredients
1 can ONE-PIE Pumpkin
1 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Salt
1/2 tbsp. Butter (Melted)
1 1/2 cups Milk or 1-12 oz. can Evaporated Milk
1 cup Sugar
1/8 cup Molasses
2 Eggs (beaten)
Nothing-in-the-House pie crust
Directions
Sift sugar, cornstarch, salt, cinnamon, ginger, & nutmeg together. Mix this with contents of one can ONE-PIE Pumpkin. Add eggs, beaten, melted butter, molasses, & milk. Add a dash of lemon juice (if desired). Line a 9-inch pie plate with crust, pour in contents. Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes.
This isn't necessarily my go-to pumpkin pie recipe, but I do like it for the molasses and the ginger.
ONE-PIE!
Read our One-Pie Pumpkin Pie, Revisited post here.
Hmmmmm...good advise considering that G. and I have 2 pie pumpkins at home that we were fixin to bake into a pie. Now i'm thinking pumpkin soup instead?
ReplyDeletethat is one cute can!
ReplyDeletecan't wait to see what you'll make for us on Thanksgiving weekend! xo
Well I don't mean to keep you from trying a fresh pumpkin pie because don't get me wrong, it can still be GOOD. I'm just sayin that canned is generally easier and tastier. But pumpkin soup also sounds pretty delish.
ReplyDeleteespecially if you turn your pumpkin into a soup bowl!
ReplyDeletehttp://whatscooking.us/wp-content/gallery/24/pumpkin_soup.jpg
Damn. Thoreau would be all over that shit. All "“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.”
ReplyDeleteHere it is 2012, autumn. I purchased two cans of one-pie pumpkin pie pure and yesterday, set about making it, following the directions on the label. But the recipe was missing molasses, and butter and, after reading the recipe you posted, I remembered corn starch. I have molasses, corn starch and butter in stock, I regret that I didn't add them. Has one-pie simplified their recipe eliminating the molasses, corn starch and butter?
ReplyDeleteI used an 11 inch pie plate as the 9 in. plate is too small to contain the mixture.
I did add 1/2 cup of molasses to my pie (your recipe says 1/4 cup). Even without the butter and corn starch my pie is delicious, but, I regret that the corn starch and butter and molasses were removed from the recipe on the can.
I hope someone will contact one-pie and find out if, how and why they simplified the recipe and advise them to restore it. While grocery shoppers may be more likely to purchase a can of their product if they already have in-stock the necessary added ingredients, they are less likely to purchase it again if the pie they make from it isn't delicious. Surely they know the old marketing rule: 80% of sales come from repeat or 20% of customers.
One-pie's is my favorite label of all time and the puree is consistently perfect. As you say, it is made in Maine - which happens to be my ancestral homeland.
So what IS your go-to pumpkin pie recipe??
ReplyDeleteLSPACK,
ReplyDeleteThis one! http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html
But beware, it's boozy!
This is the pumpkin pie I grew up with and love best. You say that the recipe on the label has changed. I wonder, does it still ask only for cinnamon, ginger and nutmeg? Every other recipe I've seen asks for cloves, and I really like it best without. Have they caved and changed the recipe so that it includes cloves now?
ReplyDeleteRe: "Has one-pie simplified their recipe eliminating the molasses, corn starch and butter? "
ReplyDeleteI suspect Anonymous above got the One-Pie Squash instead of One-Pie Pumpkin. The Squash recipe doesn't include molasses, corn starch and butter. The Pumpkin recipe on the can does include those still - just like always.
Pay attention in your grocery aisle! : )
I believe John is correct-- here's the recipe for One-Pie New England Pumpkin Pie I made in 2016-- still the same, with molasses, corn starch, and butter!
ReplyDeletehttp://www.nothinginthehouse.com/2016/10/one-pie-pumpkin-pie-revisited.html
I have been using the one pie pumpkin for over 45 years. I wouldn't use any other. My family didn't like ginger so it was left out. I did add more molasses to my pie too. The pie always comes out creamy and smooth.
ReplyDeleteUsed this for years, as did my mom. We double the spices, though. Good and classic.
ReplyDeleteI use the One Pie recipe, but leave out the butter and molasses as I like a lighter pie. I do use pumpkin puree from my homegrown pumpkins. I cut them in half, scoop out the seeds, then roast cut side down at 350 degrees till easily pierced with a fork. Once cooled, I scoop out the "meat", mash it, then let it drain in a colander for several hours. I puree it in my food processor and freeze in quarts, enough for two pies. Prepping the pumpkin puree is a bit of work, but I enjoy that "I did it myself" feeling.
ReplyDeleteI cannot get one pie pumpkin here in FL..lived in New England all my life and One Pie was the go to and the recipe on the can was the BEST. So glad I can find the recipe here...wish I could get One Pie pumpkin here..but what I have will do. I like the molasses because the pie turns out a beautiful color...not orange. Thank you...Apple pie done with, of course, Mac apples...the price was exhorbitant but I have tried other types of apples and not the same!
ReplyDeleteMy favorite recipe. That's why I Google this. I just moved and they don't have the One Pie brand of pumpkin.
ReplyDelete