61. Posted by wrsmc on Mon, Dec 15, 2008, 9:17 am PST
I think some of you are confusing pumpkin pie filling with canned pumpkin. The pie filling has spices, sugar and other ingredients. The canned pumpkin is just that, pumpkin, you add the amount of spice and sweetner that your recipe calls for. If you want a excellent pumpkin pie that doesn't need eggs and taste delicious try this one:
http://www.kraftfoods.com/kf/recipes/turtle-pumpkin-pie-106961.aspx
62. Posted by Frank & Ruthie on Tue, Dec 16, 2008, 11:21 am PST
I HAD to use fresh pumpkin for years when I lived overseas. And it was a chore to prepare, even with a pressure cooker. And it always took longer for my pumpkin pies to bake because the fresh pumpkin had more water content. Now that I'm back in the US, I'll be using the canned pumpkin (NOT the pumpkin pie MIX in a can). And I make my pumpkin pies with toasted coconut in the filling from my mom's 1960's recipe. Its great!
63. Posted by CorinnaHarmon.com on Tue, Dec 16, 2008, 11:22 am PST
I agree with Barb . However, if you use the canned PLAIN pumpkin, not the pumpkin pie in a can variety.This will allow you to enjoy a pompkin custard/pie with just the right amount of sugar or even splenda.It will have a beautiful flavor! Also try a gramcracker crust and add cream cheese this lightens it up!
64. Posted by john S on Fri, Jan 23, 2009, 9:26 pm PST
Some things just arent worth the trouble. That is the point of this article. I personally would not waste my time dealing with a pumpkin. But i guess like the fact that some people like fresh milk as opposed to homogenized(spelling) its all a matter of taste. And i thought this was a really good article.
68. Posted by Louise on Thu, Feb 05, 2009, 9:02 am PST
I never use canned. After the fresh pumpkin is cooked, I use the blender, adding a very little big of water. Then I freeze in the quantity I need for my pie recipe. I use the recipe originally printed on the Libby canned pie can. I substitute Splenda sweetener for the sugar. It is delicious and very much worth the extra time. I add a little Kool Whip on top of the pie.
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74. Posted by nakayamahg on Mon, Nov 09, 2009, 12:10 pm PST
Canned and fresh have all worked well for me for pies, breads, and muffins; but for soups and stews I prefer fresh because the juices give them a wonderfully full taste.
75. Posted by blue.mutt on Wed, Nov 11, 2009, 2:24 pm PST
I have made both canned (not pumpkin pie filling) and fresh and to tell you the truth, both came out GREAT. I'm a big fan of Libbey's pumpkin pie recipe, on the can, comes out great and everyone loves it.
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