The libby's pie recipe has never failed here ... and I just sub sweet potatoes for the pumpkin if folks want SPP. This year I will try it with Lars' pie crust recipe with cottage cheese

This is the finest pumpkin pie recipe I have
ever made. The original recipe (from a 1912 cookbook) used regular
pumpkins, the cheese pumpkins used here have more meat and more real
pumpkin taste! While you may have to do some searching to find cheese
pumpkins, it's worth the effort. I have also increased the amount of
spices and decreased the amount
of milk to yield firmer pies.

• 2 cups strained and mashed pumpkin (use cheese pumpkins for the best results, 12" diameter)
• 1/4 cup maple syrup
• 1/4 cup dark brown sugar
• 1 egg beaten well
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1-1/2 cups whole milk or 1 cup whole milk and 1/2 cup cream
• 1 9" diameter deep pie crust per pie

Cut pumpkin in half (12" diameter) place inverted over a cookie sheet or
large bowl. Heat in oven at 325 degrees or microwave on high until top
starts to collapse (skin will turn dark brown) or steam in lobster pot.
Scrape out pulp and strain well. Allow to dry and cool before using! The
drier the pulp the firmer the pie. A good quality food processor can be
used to really mash the pulp into a smooth mixture otherwise chop and
mash the pulp by hand.

Mix syrup, sugar, egg, cinnamon and ginger together. Slowly add milk and
blend well. Add pumpkin mixture and blend well. While the mixture is
blending, sprinkle some cinnamon on the pie crust and let it bake in the
oven for 5 to 10 minutes. Fill the pie shell to capacity and then bake
at 325 degrees in 9" pie crust until firm, about 1 hour. Check to make
sure the pie shell does not overcook. Cool on racks for 1 hour and then
refrigerate. Pumpkin pie is best when refrigerated overnight and served
cool.

A regular 12" diameter pumpkin will yield 3 pies, a 12" diameter cheese
pumpkin will yield 2 pies. Serve with fresh whipped cream!

I use fresh kabocha squash for my pumpkin pies, they are yummy. (Libby's is not available in Oz.) Dice the squash, place in a microsafe bowl and cover well. Zap until soft, drain well and mash in a food processor or blender.

I have 3 recipes I pretty much stick to for pumpkin pie...Libby's...Dear Abby's...Silver Palate. All excellent.

Thanks, everyone. It's Linda's recipe that looks most like the pie I want to bake. I'm sure all your others are good pies, but it's a specific kind I want to make. I guess I should just try one now. Pumpkins are in the store now.

Colleen, thanks for that reminder. I have squash in the fridge that I need to use up and I'm thinking maybe a custard type dessert, minus the crust. Grandma used to bake pumpkin pie in custard cups because I never wanted the crust, so I'm thinking that might be the way to use up that leftover squash.

I used to use the Libby's recipe, but I've found a 4 egg pumpkin pie from Genius Kitchen and that's become the family favorite. I've also found that squash or sweet potatoes make a reasonable substitute, and so I quit growing pumpkins and use that space for something else, like butternut squash. I can purchase the "sugar pie" pumpkins at my local farmer's market, if I decide that's what I want. Since the "great pumpkin shortage" a couple of years ago, I quit using canned pumpkin at all.

Annie

Annie, my husband loves pumpkin pie but wouldn't eat sweet potatoes to save his life. Not even in pie. Well me being a sweet potato lover and married to this man for 40 years decided to practice deceit. Lol. Yes I made a sweet potatoe pie and passed it off as pumpkin. He LOVED it even saying that I outdid myself as its the best pumpkin pie I've ever made and my PP is good....I waited until all the pie was gone, there was two than I confessed my sin to him. To this day he doesn't believe me. I've made it a few times since that first deceitful day snd he continues loving them but won't admit its SP. Oh I could hsve him watch me make them but its more fun to keep him confused.

Mamapinky, you did tell him. If he chooses not to believe it, it's not on your conscience. :) I wonder if it's the spices, the eggs, or maybe the pureed texture that pleases your husband about PP sweet potatoes which he otherwise so dislikes. I've had something made with sweet potatoes that was like that carrot "souffle" that was so popular awhile back, light and smooth, but savory other than the sweetness of the sweet potatoes themselves. I wonder if he'd like that if you told him it was akin to that pumpkin pie he likes. :)

... just don't drink the Kool-aid ... *grin*

We had a neighbour that was allergic to pumpkin. He declined my mother's offer of a slice of pumpkin pie.... until she told him that her pumpkin pie was made with carrots.....

LOL, mamapinky, I just don't tell them anything. "Would you like pie?" "Yes, please".

Dave, I'm making more kool aid and they are just going to have to drink it. (grin)

Sherri, carrots? Now that's a new one for me, but I can't think of a single reason why it wouldn't work.....

Annie

Annie...yes. It was the only orange vegetable that she grew!