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Pumpkin Pie Question

15 years ago

I have Nathan's pie crust in the fridge -- I even used Grey Goose instead of Kirkland vodka -- BUT I am uncertain about the pie filling I'm planning on using. DH really likes spicey pumpkin pie but when I compare the recipe I plan on making to other recipes, I'm a little worried it may be too spicey. Would appreciate you more experienced bakers opinion:

15 oz solid pack pumpkin

1 cup heavy cream

1/2 cup whole milk

2 large eggs

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

I've made pumpkin bars and pumpkin cheesecakes but this is my first pumpkin pie. When I host T'giving, my SIL always brings the pies and they're good but not what DH is looking for. Tomorrow I'm making a mini-T'giving for just the two of us since we are going to friends on Thursday.

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Comments (6)

coconut_nj
15 years ago
That is a lot of spice but it might be just what your DH would like. To be safe I'd suggest cutting back the cinnamon and ginger to a teaspoon and a half each and a little less on the cloves. Then taste the mixture, remembering that it always tastes stronger after it bakes. To be sure you like it, take a couple of tablespoons of the mixture and put it into a cup and microwave it for a minute to cook it. Then you'll really know how it's going to taste. Enjoy your day!
annie1992
15 years ago
I agree, it'll be spicy. I'd love it, my girls would not.

My recipe calls for that same amount of pumpkin, but only 1 teaspoon of cinnamon, a half teaspoon of ginger and a quarter teaspoon of cloves. It's more sweet than spicy, but that's how my family likes it.

Annie
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readinglady
15 years ago
He might like this recipe from King Arthur Flour with pepper. It gets rave reviews. Regardless of which recipe you use, their suggestion of mixing the filling the day before to allow spices to "bloom" is a good one.

Carol

Here is a link that might be useful: King Arthur Flour Pumpkin Pie with Pepper
cloudy_christine
15 years ago
Carol, that's interesting about "blooming" the spices. My pumpkin pie recipe comes from a cookbook written in the 1940's, and has you mix the spices with a tablespoon of boiling water. That must be the same idea. It does make a difference!
User
15 years ago
That's a lot more spice than my recipe. I'd be especially worries about the ginger and the cloves. Cloves can be overpowering and I just can't imagine equal amounts of ginger and cinnamon. I'd cut both in half. The cinnamon is more than I use too but if he likes it spicy I'd leave that.
paprikash
Original Author
15 years ago
Thanks, ladies -- whenever I make something for the first time I tend to overthink everything, print out a dozen recipes and then worry until dinnertime. I blind baked my crust and it's not real pretty because my crimping left a lot to be desired but I broke off a piece and it's really flakey and good. I'm going to mix up my filling now and take Coconut's advice and cut back, microwave, and taste. I always prefry meatloaf, meatballs and Hungarian hamburger to taste for seasoning but never thought I could do it with pie filling. I'm going to try the King's recipe someday, too, if this one fails so thanks readinglady. I really appreciate all the feedback -- now it's back to cooking.....

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