Pumpkin Pie - Help!

15 years ago

I am making Eileen's pumpkin maple pie for the first time, although I have had this recipe saved forever! The can of Libby's pumpkin that I have is 15 ounces and not 16 ounces. Dang it all to heck. Will this be okay or else what should I do to adjust the recipe?

PUMPKIN-MAPLE PIE

==================

Posted by Eileen, (Browntoestoo)

My favorite pumpkin pie recipe is one I found in Bon Appetit:

Favourite Pie crust recipe

1 16-ounce can solid pack pumpkin

1 cup whipping cream

3/4 cup pure maple syrup

3 large eggs

1 tablespoon all purpose flour

1/2 teaspoon natural maple flavor

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

For Maple Whipped Cream:

1 cup chilled whipping cream

3 tablespoons pure maple syrup

. Position rack in lowest third of oven and preheat to 400Â°F. Roll pie crust

disk out on lightly floured surface to 13-inch-diameter round (about 1/8

inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter

glass pie plate. Gently press into place. Trim edges of crust, leaving

1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is

firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or

pie weights. Fold extra foil gently over crust edges. Bake until crust is

set, about 15 minutes. Remove foil and beans. Cool pie crust slightly.

Reduce oven temperature to 350Â°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend in

bowl. Pour filling into crust. Bake until filling is set, covering crust

edges with foil if browning too quickly, about 55 minutes. Cool completely.

(Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:

Whip cream with syrup in large bowl until soft

peaks form. Makes about 2 cups. Serves 8.

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Comments (17)

cloudy_christine
15 years ago
Woodie, I haven't made this, but from looking at the recipe, I'm sure you'll be fine just using the can you have. Don't you hate when they change can sizes?
cloudy_christine
15 years ago
You could hold back a little on the maple syrup, if you're afraid it will be too sweet without that extra ounce of pumpkin. Use a slightly scant three-quarters of a cup.
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woodie
Original Author
15 years ago
Thanks, CC, great idea. Yep, I hate it when they change can sizes! Grrrrrrr.
User
15 years ago
Woodie I'm sure you'll be OK with 15 oz. Look on the can and see what ratios they have for their standard recipe but I can't imagine 1 oz will matter much...unless you're talking my martini!
User
15 years ago
I think solid pack pumpkin has always been 15 oz., that may just be a typo. The bigger cans are 29oz. Recipes usually just call for a can (or two) of the pumpkin.
lakeguy35
15 years ago
LOL Sharon!

David
coconut_nj
15 years ago
Oh yeah Woodie, I hate, hate when they change sizes. I'll growl right with you. lol. We had a standing joke around here when they were shrinking the pound of coffee. Some of them are down around 11 oz now I think. Don't get me started on the 4 pound bags of sugar, although I did buy 2 bags of it last week because it was on sale and cheaper by the pound than the 5 pound brand. But I had to buy 2 bags because I could't stand to just have 4 pounds sitting in my glass sugar jar.. lol

You already got the answer, so I just thought I'd commiserate with you. Smiles.
woodie
Original Author
15 years ago
Sharon, I would never mess with your martini.

Thanks all!
centralcacyclist
15 years ago
This first appeared in Bon Appetit in 1991 which was when I first made it so perhaps the can sizes have changed. Or they printed a typo. I'd not worry about it. I think I might have been insane the first time I made this pie and cooked my own pumpkin.

Here is a link that might be useful: Link to pie recipe.
centralcacyclist
15 years ago
According to this post, they did change the size. I'd skimp an ounce or 2 on the whipping cream to compensate.

Here is a link that might be useful: Shrinkidinkie news.
woodie
Original Author
15 years ago
Thanks, Barnmom, I can't wait to eat this baby!
cloudy_christine
15 years ago
That article on changing can sizes says that the evaporated milk can hasn't changed. But it has! Their time horizon is too short, LOL. The November 1980 Bon AppÃ©tit has a recipe for Lucia Buns that I've made every December 13 since then. It uses a 13-ounce can of evaporated milk. Some years after that the cans sneakily became 12-ounce cans.
kim47
15 years ago
I'd rather pay a higher price for the original quantity then to pay more for less, which seems to be what we're doing now a days.
Back to topic, Woodie your pie will be fine.
Kim
annie1992
15 years ago
Skimp on the whipping cream? Why Eileen, that's heresy! (grin) And yes, if you cooked your own pumpkin you must have been at least temporarily insane. LOL Even I don't do THAT and I'm pretty certifiable most days.

I agree the pie will be fine, but skimp on the whipping cream? For shame, do you want to put some very nice cow out of business?

Annie
centralcacyclist
15 years ago
Oh Annie. That extra whipping cream removed from the pie filling can easily go into the whipped-maple topping portion! Dontcha know! Those cows will be just fine.
woodie
Original Author
15 years ago
What Barnmom said! No need to worry about the lack of heavy cream, Annie, it will be found on the pie if not in the pie! No cow unemployment on my account.
woodie
Original Author
15 years ago
Barnmom, thanks for this recipe! It was delicious. I cut back a smidge on the liquids, but I don't believe it was necessary. It was perfect and I'll make it again for sure!

Pumpkin Pie - Help!

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