Ultimate pumpkin pie | Jamie Oliver recipes (2024)

FAQs

How do you make pumpkin pie spice Martha Stewart? ›

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food

Distinctive dishes are precisely prepared, using fresh ingredients.

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Each pie's crust is pressed into the pie tin by hand at a Costco central bakery commissary, but a pie-filling device takes it from there. The pumpkin pie filling used to be ladled in by hand, but in 2017, Costco made the switch to a machine, which helped cut down the production time drastically.

Pumpkin pie spice is the same as pumpkin spice, just under different labeling. These two are interchangeable and feature the same base ingredients. The ratio of the ingredients may vary slightly from brand to brand.

Can I Just Use Cinnamon? Since pumpkin pie spice is composed mostly of cinnamon, if that's all you have, just use that! Although your recipe will be missing some of the spice and flavor complexity, you'll still get a similar autumn feeling as you would with the complete spice blend.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

The claim is that these pumpkins have been grown specifically for pumpkin puree in cooking and baking, so the result is a sweeter and creamier product. Interesting. Of course, anything that's been canned will likely taste different than the fresh product.

Which canned pumpkin is best for pie? ›

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Enjoying a holiday favorite whenever you want has never been easier. MRS. SMITH'S^® Original Flaky Crust Pumpkin Pie is the perfect combination of pumpkin, spices and our flakiest crust ever.

filling: pumpkin, sugar, water, nonfat dry milk, eggs, modified corn starch, spice, soybean oil, salt. crust: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil and hydrogenated soybean oil, water, dextrose, salt, dough conditioner (sodium metabisulfite).

Pumpkin pie tends to be more heavy on spice, while sweet potato pie is typically sweeter and lighter. But the reasons why people choose one over the other often trace back to where they were raised and their race. Chef Jones scoops globs of sweet potato mixture into shells of pie dough at Ol' Henry.

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."

Sugar Baby Pumpkin

Also known as Sugar Pie pumpkins, these thin-skinned squash are smaller (4-8 lbs.) and have a sweet, dense flesh with a fine-grained, smooth texture. The cooked flesh is a bit drier, which makes a great pie filling.

Tapioca as Pie Filling Thickener

Tapioca comes in several different forms, but the one you want for pie-making is instant (otherwise known as quick-cooking) tapioca. When using tapioca as a thickener, allow the pie filling to sit for at least 15 minutes to absorb the juices before spooning it into the crust.