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.

Drizzle it with warm caramel sauce.

Caramel sauce is the instant upgrade that will make your pie feel truly indulgent. Whether you make your own or go for store-bought, heat the sauce and drizzle it warm over the pie just before serving.

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

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

No, if the pie is a baked pie. Pumpkin custard (the filling) takes a long time to bake, your pre-baked crust would be burned and not tasty. However if the pumpkin filling is more like pudding or a mousse with whipped cream and no raw eggs and after whipping the pie is refrigerated then yes, prebake the crust.

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.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

According to David and Susan, it's those "efficiency improvements" as well as Costco's ability to buy ingredients in bulk (and we mean bulk) that help keep the cost low. The price of the pumpkin pie has not gone up since 1990 (when it was raised $1), despite rising costs.

It says it contains: pumpkin, sugar, water, eggs, enriched wheat flour (wheat flour, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), canola and/or soybean oil, nonfat milk, corn syrup, contains 2% or less of the following: salt, spices, corn sugar, mono & diglycerides, modified food starch.

How do you cut the circles out of pumpkin pie? ›

Spray your biscuit cutter with cooking spray. Press cutter into the pie. Twist gently as you pull out. Press top of pie to push out the circle.

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

Distinctive dishes are precisely prepared, using fresh ingredients.

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.