Toss them..sugar and stuff in them won't do the dogs much good...

Have you ever made Pumpkin pie with a real sugar pumpkin? Now that's the most amazing pie...and using half and half over evap milk...mmmm mmmm mmm

Have you ever made Pumpkin pie with a real sugar pumpkin?
No...have only ever used canned pumpkin. I have however for years wanted to try growing my own pumpkins and winter squash. I'm told the squash makes excellent pie too and that most folks cannot tell the difference.

I have always just used 'regular' milk, since I don't stock evaporated milk. I see no difference in the pies.

I have made them (once only) using sweetened condensed milk in place of the evaporated milk and sugar. I did not care for the pie...too dry...just not good.

I only use Libby's pumpkin - and it is always the same - GOOD!

I never use anything but cinnamon in mine. I hate nutmeg, and am not crazy about cloves.

Everyone asks what I do different to my pies, they like them that way.

I do add a bit more cinnamon to make up for the other spices, but not much.

I also add less sugar than what is called for.

Too bad your pies aren't good this time. It is a lot of work to have them not taste good.

Libby's is the only thing I've used, and they're great!

What a crying shame and waste of time and ingredients Sue. I'd be madder than a hornet. I don't think the dogs need much of the pies either. Maybe a bite or two and without the crust.

I always use Libby too, so can't really comment on any other brands. I'm just sorry that happened to you.

I am stuck on Libby's.....and Libby's stuck on me....LOL...durn.

patti

I too just use cinnamon...about 1 ts per pie. Mom never like all those other spices and cinnamon is all she ever used. I find I often don't care for other's pie when they use the pumpkin pie spice.

I've used Libbys, Del Monte, Stokelys, and a couple other off brands from Meiers or WM...just whatever was the most reasonably priced....all fine and good.

I decided to give it to the dogs...a very small sliver at a time...they so love people food.

Not all was lost...the oven on made the house cozy, and the pies smelled good while baking. I also baked some candied sweet potatoes while the oven was on. Like I said...I was in a mood andlike to get the most bang for my buck when the oven is on.

The worst part was wasting 6 eggs, and now am down to just one. Who would have thought I'd go through a dozen just like that?

What would happen if I just used 1 egg (that's all I have) in an applesauce cake that calls for 2 eggs?

I live out in the boonies and am not sure from one day to the next when I might be going to town...cause I 'have' to.
I put off going until I need several things or I can no longer put it off.

I have always grown my own pumpkins for pies. One year I didn't and had to use canned. My daughter was young then, and asked her dad where we got the pumpkin for the pie. He told her I poached the pumpkin, it came rolling across the back yard and I shot it. She believed him, and for the longest time she tried to figure out HOW it got in the backyard. It was good for a chuckle for many years and we still kid about the "poached" pumpkin.

paws...I'm curious how you process your pumpkin for pies. Do you can some as well?

Sue

Woohoo! I just read the Aldi pumpkin can (have one left, along with the receipt) and they have a double back guarantee. If you don't care for it, they will replace it and give you your money back.
Maybe they will replace it with a similar priced item...I sure don't want to try more pumpkin.

I just checked several of the items from Aldi and about 1/2 of them have that double guarantee. I never noticed it b4...wonder if it is a new policy.

Does anyone else have and shop at Aldi. I love it for so many things.

Yes, I go to an Aldi's that's in a town about 45 minutes away from me. In fact today was my monthly sojourn. I already had a can of Libby's at home but bought one of Aldi's in case I want another pie. Now you have me wondering as I've never tried theirs. (BTW, I like a lot of their products.)

Shirley

Speaking of pumpkin pies, a store near me was selling pumpkins for $4.99 for Halloween. On Nov 1, they were still on display with a sign "Great for pumpkin pies, only 99 cents". One-fifth the original price,eh? I never made a pumpkin pie from scratch. I always use canned. One year I was visiting my brother and he realized it was my birthday. To celebrate, he decided to make me a pumpkin pie. He followed the recipe on the can of pumpkin, but it said use a small can of evaporated milk. By mistake,he used a large can. That pie was so good,it was very creamy and rich. And I know the secret recipe!

Hi Chemocurl.
By now you've probably made a decision on what to do with those pies. Sorry the pumpkin was a flop, but please don't give your pup any leftovers.
I gave a friend some leftovers. She fed them to her airdale who sickened and died. We found out later the dog had a preexising medical condition. But the rich leftovers seriously aggravated the condition.
It was a HORRIBLE experience.
I wouldn't want it to happen to you or anyone else.
Cream

Pumpkin Pie from scratch:
Cut pumpkin in half, I do "pole to pole" not around the equator. Scrape seeds and stringy parts. Place in a large baking dish skin side UP and bake until it begins to fall in and is tender. I put in a 350* oven, time depends on size of pumpkin. Cool, scrape pulp from shell. I put mine in a food processor or blender to make it smooth. 3 lbs pumpkin yields about 3 c. mashed pumpkin

Pie:
Make your favorite pie crust and have it ready.

2 eggs,well beaten
3/4 cup brown sugar, packed
1 1/2 cups prepared pumpkin (or canned)
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk

Combine ingredients and turn into prepared pie shell. Bake in hot oven 425* for 40 minutes until knife inserted in center comes out clean. Or bake 450* oven for 10 minutes and then turn it down to 350 for 40 minutes or until knife inserted in center comes out clean.

Cool. Top with fresh whipped cream.

Thanks paws!

I'm happy to say I picked up 3 big cans if Libbys last night.

Woohoo! I'm set now...once I get some eggs...forgot them. Maybe they will be on sale Thurs when the new weekly sale starts.

When I was very young, my family lived in Germany for a couple of years, and all my mom could find was squash, not pumpkin, to make the Thanksgiving pie. I don't think anyone knew the difference!

I've seen some sugar pumpkins at the store...maybe I'll buy one and see what happens instead of using canned. I usually make a (mostly) fat-free pumpkin cheesecake every year (with a pecan-graham cracker crust). Sometimes persimmon pulp instead of pumpkin, depends on if DH brings home persimmons from customers' trees.

When I harvested the tons and tons of green tomatoes a few weeks ago, my mom and sister made pumpkin pies with some of that. Know what? It was good!!!

I always had good luck with the Aldi pumpkin. It's too bad. i would deffinately let them know and tell them the number on the can too. I like the recipe on the back so much better than libbies (but i dont put in the clove).

I love Aldi's. When it was just DH working and we had a 50 dollar a week grocery budget, I used them all the time, since I have been working and we have been splurging going to WM for most of our stuff, the grocery bill has gone WAY up. I am going to go back to using Aldi's for most of our foodstuff.
I cannot bake a pumpkin pie no matter what I use, I have tried Libbys and various store brands, no matter what I do it never gets done in the center, no clue what I am doing wrong:(
michelle

I really love pumpkin pies, but have to start from scratch as we don't have pumpkin in cans here. How does the pumpkin come in the cans - I gather that it is cooked, but is it whole pieces, or mashed? - just curious! And I love Aldi too. We have just moved and there is one a few minutes away and it's great!

Cheryl, the pumpkin is cooked, drained, and mashed. I've used canned pumpkin and my own pureed Sugar pumpkin and, frankly, I can't tell the difference when the pie is done...

We love pumpkin pie with:
2 1/4 cup pumpkin
2 cups sugar ( 1 - white, 1 brown)
3 eggs
1 teaspoon cinnamon
2 tablespoons vanilla
a wee bit of powdered ginger
1 1/2 teaspoons salt
1/3 cup flour
2 cups rich milk ( carnation)

We don't lke all the extra spices either, but do like these. The vanilla gives a great taste., as does the wee bit of ginger.
ivamae

I don't make hardly anything from scratch any more, I did buy a Sara Lee frozen pumpkin pie to bake, and it was so tastless. it was like there was hardly any spices in it. Big dissapointment. Dottie