Little House on the Prairie Old Fashioned Pumpkin Pie Recipe | Little House on the Prairie (2024)

FAQs

Does Ina Garten have a pumpkin pie recipe? ›

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.

When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

The short and easy answer: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all "egg-rich pies" must be kept refrigerated after baking and cooling. Pumpkin pie falls into this category, along with custard, pecan, and meringue pies.

This usually happens because the pie was overbaked or put in the fridge before it was fully cooled. Luckily, it's mostly cosmetic. To prevent weeping, cool on the counter 2-4 hours before moving to the fridge. 12.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Eggs: Two eggs add moisture and act as a binding agent, which means they help hold the pumpkin pie filling together. Pumpkin: Of course, you'll need a can of Libby's pure pumpkin. Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Start with the right variety of pumpkins, sugar pumpkins. Large pumpkins that we traditionally think of as jack-o-lanterns aren't ideal for pie as they are very stringy and have a lot of seeds. There really isn't very much “meat” to the larger pumpkins. Sugar pumpkins, also known as pie pumpkins, are sweeter.

Pie pumpkins, also called sugar pumpkins, usually weigh 1 to 6 pounds. Their flesh is denser and sweeter that the bigger ones, which are called carving or jack-o'-lantern pumpkins. The biggies have a moister, softer interior with a bigger seed cavity, and the flesh tends to be stringier.

Stoneware is the poorest conductor of heat out of this lineup of pie plates, as it heats up the most slowly. However, it does distribute heat evenly and maintains heat well once it is hot. Stoneware is a good choice for more delicate pies like pumpkin or custard.

Pumpkin pie has a shelf life of about 3-5 days in the refrigerator. If you've been storing it for longer than that, the taste will definitely disappoint. Whether you're planning a Thanksgiving dinner or just want to make a few pies for your friends, we hope this guide has been helpful and you stay safe.

Is pumpkin pie ok if left out overnight? ›

The USDA advises against leaving food out of refrigeration for more than two hours to avoid the “danger zone,” the temperature range (between 40°F and 140°F) where bacteria grows the fastest. If your homemade pumpkin pie has been refrigerated, it can safely sit at room temperature for up to two hours before serving.

No, dogs cannot eat pumpkin pie due to the toxicity of seasonings like nutmeg and the amount of sugar and fat. Feeding your dog a slice of pumpkin pie or canned pumpkin pie filling can lead to stomach upset, especially for small dogs.

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.

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.

For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat.

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).