Anyone have a good pumpkin pie recipe from scratch?

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Kings Kid wrote:

We grew our own pumpkins this year and I canned pumpkin. Was wondering if anyone had a good "from scratch" recipe for pumpkin pie.

Back The Truck Up wrote:

<quoted text> One thing to remember when fixing pumpkin pie--- to 1 can of pumpkin 1 can of cream 4 eggs, van. white sugar to taste, cinn.salt or buy the pie spice. JUST REMBER IF IT TASTE GOOD RAW IT WILL TASTE GOOD COOKED!!!!! 1 can of pumpkin makes 2 pies

Kings Kid wrote:

<quoted text>
Thank you so much for your informative reply. I sure do appreciate it. Since I canned my own pumpkin (in pint jars), would that be equal to 1 can of pumpkin? Also, you said one can of cream, are you talking abt. evaporated milk or do you mean real cream? Would it be like, 1 tsp. of vanilla, 1 cup of white sugar, probably what - a half tsp. salt and a couple of teaspoons of pumpkin pie spice?
Bake it say at 350 degrees for abt. 50 minutes or until a knife comes out clean?

Back The Truck Up wrote:

<quoted text> sounds like u know what ur doing ,yes evaporated milk, start with 1 cup of sugar but add to taste closer to 2 make it really sweet ,dont forget if it taste good raw it will be good

yummy wrote:

Have u ever made a pumpkin roll? They r sweet but scrumptious.

Mamma wrote:

You can do the same basic thing with squash and sweet potatoes. Adding sugar to taste..start with one cup and then go....IF IT TASTE GOOD RAW IT WILL WHEN ITS COOKED.

Kings Kid wrote:

<quoted text>
I've heard of sweet potatoe pie, but never squash pie. What kind of squash do you use? Wow! Good ideas!

Mamma wrote:

<quoted text> I use winter squash. Both of these make good pie, sweet potatoes and squash.

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Kings Kid wrote:

<quoted text> Never had a pumpkin roll, they sound good! Do you have the recipe for them? Do you put a glaze on them or eat them plain?

Kings Kid wrote:

<quoted text> Never had a pumpkin roll, they sound good! Do you have the recipe for them? Do you put a glaze on them or eat them plain?

yummy wrote:

<quoted text>
CAKE1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup LIBBY'S® 100% Pure Pumpkin1 cup walnuts, chopped (optional)FILLING1 pkg.(8 oz.) cream cheese, at room temperature1 cup powdered sugar, sifted6 tablespoons butter or margarine, softened1 teaspoon vanilla extractPowdered sugar (optional for decoration) conversion calculatorDirectionsFOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched.(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

yummy wrote:

<quoted text>
I got the recipe from the internet. This is the same recipe that I use. Hopefully u can understand it. I copied and pasted it so some of it is run together because I was using my cell to send it. Hope it helps!

GrannyC wrote:

I saw on HLN this morning that there is a shortage of canned pumpkin. I swear I'm not making this up. They said if you find it buy it because there won't be anymore for Christmas.

kwig9 wrote:

I never thought it was possible to make a pumpkin pie without cane sugar, but a few years ago I was determined to figure it out. I came up with this recipe and since then it has been a part of our Thanksgiving feast (http://thenourishingapron.blogspot.com/2009/1... ).
Also tried pumpkin pie bites!(http://thenourishingapron.blogspot.com/2009/1... )