The Libby’s recipe, but use half and half instead of evaporated milk, and increase the spices. The half and half makes a HUGE difference. I am routinely told when making it this way that it is the best pumpkin pie that the person has ever eaten.

Anonymous wrote:

Anonymous wrote:I don’t use canned pumpkin at all. Roast and purée a butternut squash. This makes a much better pumpkin pie.

Or a baking pumpkin. Makes a much, much better pie. I can ususally find them at Whole Foods or at my farm market. I'm with the pps - use Libbly's recipe, cut down sugar and increase the spice levels.

I think can is appropriate in this case. Mom hates it and daughter wants to make it with her.
I remember a pro chef or baker saying that can is actually superior because it's difficult for home chefs to get the same degree of smooth puree that the commercial factories can do. Wish I remember that quote.

Anonymous wrote:I don’t use canned pumpkin at all. Roast and purée a butternut squash. This makes a much better pumpkin pie.

Or a baking pumpkin. Makes a much, much better pie. I can ususally find them at Whole Foods or at my farm market. I'm with the pps - use Libbly's recipe, cut down sugar and increase the spice levels.

I don’t use canned pumpkin at all. Roast and purée a butternut squash. This makes a much better pumpkin pie.

Make your own pie crust. That's the game-changer. Use the ATK vodka recipe.

https://www.seriouseats.com/cooks-illustrated-foolproof-pie-dough-recipe

Libbys is a good start, but we replace do 1/4 cup each of regular sugar and brown sugar, more spice (25% more of each), and not quite the full can of evaporated milk. It's much more intense.

A gingersnap cookie crust is also really good with it.

Libby’s. You can’t go wrong

Costco pumpkin pie.

Anonymous wrote:There is no such thing.

Op here - I’m with you…but the things you do for your kids! It sounds like modified Libby’s is the way to go.

Anonymous wrote:There is no such thing.

True unless you like pumpkin spice flavored floppy sauce.

There is no such thing.

We love this instead but is definitely on the sweeter side:
https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/

We always make the one from the recipe on the Libby's pumpkin can. To me the secret of any pumpkin pie is making sure the pumpkin filling is cooked through. Also, a really good, well-done pie crust. So many have under-done fillings and practically raw crusts.

Use the libby can one. Cut the sugar by about 1/8 to 1/4 cup, and add about 1/4 tsp more cinnamon, nutmeg and ginger.

Anyone have a good pumpkin pie recipe to share? I personally hate it, but my daughter loves it and I promised her we would make one together. Looking for something less sweet and more spiced as that is what she prefers.