World's Best Pie - Pumpkin Walnut

[ohiofarmgirl]

hey all you master chefs!

i know there is a thread for pumpkin stuff.. but this deserves its own thread. it is the worlds best pie. seriously. and a cinch to make.

here's the secret recipe (below).

but

i dont love using the sweetened condensed milk...what sub can i use? i love the custard quality this has... but i'd love to cut the sugar (thats in the sweetened milk)... you cant NOT have the topping so something has to go.. any thoughts about what to use instead?



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The World's Best Pie also known as Pumpkin Walnut Pie.

Preheat oven to 425*

CRUST:

Beg, borrow, steal, or make:
1 Graham cracker crust

FILLING:
Mix well until blended:
1 15 ounce can of pumpkin (NOT pie mix) which is 1 cup pumpkin, if you are cooking yourself*
1 14 once can of Eagle condensed milk
1 egg
1 teaspoon of cinnamon
teaspoon each of ginger, nutmeg, salt

TOPPING:
Mix together:
cup packed brown sugar
2 Tablespoons of flour
teaspoons cinnamon
2 Tablespoons of butter cut in with pastry knife
Stir in 3/4 cup chopped walnuts

Pour filling into pie crust and bake 15 minutes at 425*. Remove from oven and sprinkle topping over pie. Bake another 30-40 minutes at 350* or until just set.

Let cool completely.

Note: I use an upside down tart pan (just the side, not the bottom) to protect the crust from over browning. You can also foil to cover just the sides of the crust.

* Steps for cooking down pumpkin:
1.go get pumpkin
2.cut off the top/stem and cut in half
3.scoop out the guts and seeds (keep seeds for planting or chickens!)
4.place cut side down on cookie sheet or baking pan, prick skin with a knife
5.bake at 400* -ish or until very tender
6.scoop out flesh and puree
7.let sit in a colander/strainer to allow the juice to drip out

 

[big brown horse]

(How does the walnut fit in?)

 

[ohiofarmgirl]

hee hee hee its the last line in the Topping that i forgot to add! ha! see i'm delirious with pie-liciousness!

 

[FarmerDenise]

That sounds good.
I wonder if using heavy cream would make a good substitute for the condensed milk?

 

[ohiofarmgirl]

thanks FD!

thats what i was wondering -- or evaporated milk?? the topping (WITH the walnuts hee hee) is pretty sweet so i didnt think i needed the added sugar.

i tried it with a couple of eggs but it was more cake-y than custard-y... hum.....

 

[ohiofarmgirl]

this is the pie i made yesterday from our blue pumpkin.. its spectacular. and its what for breakfast!
;-)

 

[miss_thenorth]

I'll see if I can find my recipe later, but I know mine calls for pumpkin, lots of eggs, and cream. It alwasy came out custardy.

 

[lalaland]

ya know, it is pouring here, which dashes my plans for spreading hay in the garden, and yes, planting the garlic......

got pie pumpkins
got walnuts
got some canned milk, don't know what kind

hmmm, turning on the oven would warm up the house

thats it! gonna make the pie!

OFG, didyou try the other kind of canned milk to see if it was less sweet?

 

[freemotion]

Heavy cream! It would be worth it to scoop a spoonful or two off the goat's milk each day until you have enough. Or just buy some.

 

[ORChick]

Heavy cream would, of course, be luscious . But I always use half and half for my pumpkin pie, and it seems to work quite well. My pumpkin pie is, actually, the World's Best Pie, but your's sounds like a very close second - possibly even a tie for first place .