Rich Pumpkin Pie

A friend of mine swears by the recipe on the Libby's canned pumpkin can http://www.verybestbaking.com/recipes/detail.aspx?ID=18470. I've made it for the extended-family Thanksgiving dinners for the past couple years and it's always been a hit.
I'd check www.allrecipes.com for the one you're looking for.

1 mom found this helpful

I don't have that recipe, but I do have one from Southern California's Hotel Bel-Air (that I've tweaked to suit my personal preferences), and it's fabulous! The pie comes out light and fluffy, which is a texture I enjoy much more than the heavy custard texture of traditional pumpkin pie:

Crust:
2 cups flour, 1/8 cup cornmeal, 1/8 cup ground pecans, 1/2 tsp salt, 1/4 cup sugar, 9 tbsp softened unsalted butter, 1/4 c ice water (if it's a bit dry, add a tablespoon of water at a time, but the dough will by slightly crumbly)
Preheat oven to 400 stir all ingredients together until just combined, form into ball and roll out dough between 2 sheets waxed paper. Remove top sheet, place dough in pan, remove 2nd sheet and press dough into 9-inch pie plate (shape edge as desired). Line crust with aluminum foil, fill with dried beans or rice and bake fo r10 minutes. Remove foil & beans & bake until bottom of crust is light golden (about 5 mins) remove from oven & set aside.

Filling:
1-1/2 cups pureed pumpkin or butternut squash (I roast butternut & delicata squash, scrape and puree the meat-fab!)
1 cup milk, 2/3 cup brown sugar, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp grated cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/8 tsp cloves, 1/4 tsp salt, 4 eggs, separated, 8 tbsp unsalted butter
Stir together squash, milk, sugar, syrup, vanilla & spices. Stir in the egg yolks (reserve the egg whites) until well blended. Melt butter over low heat in saucepan & continue cooking until it turns nut brown (5-7 mins), slowly stir into pumpkin mixture. Beat egg whites until they form firm peaks; gently fold the pumpkin mixture into the egg whites. Empty the filling into the pre-baked piecrust & bake at 400 for 20 mins. Reduce heat to 350 and bake until filling fully set -- about 20 mins more.

You might find that you have a bit of filling left-over when filling the pie -- I usually put this in a greased bowl or ramekin and bake until done. This keeps my husband out of the pie until after dinner! The filling is light and fluffy and the flavor is fabulous. Feel free to play with the measurements for the filling to taste - sometimes I use a bit more squash and add another egg for lightness. We have a small organic egg farm, and I also must say the fresher the eggs the lighter the pie.

Enjoy!

here's a few that i found. Let us know what one you use and how you like it.

http://southernfood.about.com/od/pumpkinpies/r/bl50808b.htm
http://www.pumpkinmasters.com/recipe_view.asp?recipe_id=28
http://www.yankeemagazine.com/recipes/search/onerecipe.ph...

I'm with Elaine on this one. The recipe on the Libby's pumpkin pie mix can is the way to go. You can always tweak it to add dark Karo, etc, to suit your taste. My mother (who is a trained pastry chef) says that this recipe is the easiest, best and most reliable recipe she knows for pumpkin pie - and she's made a LOT of pumpkin pies in her day, many of them starting from the pumpkin on the vine! =)