Sounds good to me.

Madonna

Sounds perfect.

Sol

I love pumpkin pie, and always used the Libby's pumpkin recipe. As a result, I always feel like I'm getting away with something if I don't use evaporated milk in my pumpkin pie, so I always have to buy it "special", I don't keep it on hand. This would be better.

I'd love the addition of maple syrup too.

Annie

I looked up "cheese pumpkins" and it says they are related to butternut squash, which according to the website I saw makes a fair substitute if you can't get cheese pumpkins. I have used butternuts to tasty effect, and also Kent pumpkins aka Kabocha squash.

This does look good -- I'm growing pie pumpkins this year and will definitely try it. What was the original cookbook & recipe name?

Annie, I found a recipe similar to that Libby pumpkin pie one that uses "cream" instead of the evaporated milk! (Because I never have it on hand either). And I think it was better! I'll have to see if I can find it -- it doesn't have maple syrup in it as I recall.

Mine comes from Gourmet about 1958

Ah, a "modern" recipe.

Here's my recipe:

PUMPKIN PIE

1 unbaked pie shell

1 1/2 c. cooked or canned pumpkin

1/3 c. white sugar

1/3 c. brown sugar

1/2 t. salt

1 t. ginger

1 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

3 eggs, slightly beaten

1 1/2 c. rich milk (I use half and half)

1/2 c. heavy cream

Mix all ingredients but the pie shell together. Pour mixture into unbaked pie shell and bake in a 400 degree oven for 50 to 60 minutes, until firm or until a knife inserted in the center comes out clean. Cool the pie well.

Thanks, Martha. I seldom have heavy cream on hand either, but have substituted whole milk in custards and it turned out OK, so this probably would too. I like the addition of brown sugar and I love cloves.

I still think Ricky's maple syrup addition sounds wonderful, though, mmmm.

Colleen, kobocha is called "Kent pumpkin"? I've heard of both, and never put them together as one thing. I have grown kobocha, and thought that Kent Pumpkin was just another pumpkin, so didn't even try that, and here I was, growing them all along.

Annie

According to the website I looked at it is. The kind we get here has very dark green skin with light orange spots all over it. The flesh is dark orange and very sweet. I love it. It used to be called "Jap" pumpkin which innocently I did not make the connection with "Japanese" until they got all PC and renamed it "Kent".

This is the one my mom used and I've used for years. People tell me it's the best they've tried:

Pumpkin Pie

1 can of pumpkin

1 tbsp.. Cornstarch

1/2 tsp. Cinnamon

1/2 tsp. Ginger

1/2 tsp. Nutmeg

1/2 tsp. Salt

1 1/2 cups milk

1 cup sugar

1/4 cup molasses

2 eggs

1 1/2 tbsp. Melted butter

combine all ingredients in mixer or blender and pour into unbaked pie shell. Bake 15 minutes at 450, then lower oven temperature to 350 and continue baking for 50 minutes.

( you can use 1 1/2 teaspoons of pumpkin pie spice instead of the individual spices)

We can't get pumpkin (fresh or canned pack) here. Regular winter squash makes a very respectable substitute. Pumpkin pie forever!

I'm always asked to make a Pecan-Pumpkin Pie... original recipe from Gourmet or Cuisine or Bon Appetit -- I'd have to find it! The bottom layer is made with pumpkin and sour cream, etc., then you float a layer of standard gooey pecan-pie-filling over it. It is good!

Ricky, that cookbook was referenced in a historical fiction mystery I was reading this weekend! The pumpkin pie recipe sounds great to me although I would probably add a shot of brandy to it. I make traditional pumpkin pie but I also have to make my middle son's favorite which has a bottom layer of cream cheese, then pumpkin, then streusel. I have been told that pie could be marketed as those who love it, really love it.