Comments on: Third contender, Libby’s Famous Pumpkin Pie

By: annemarie

annemarie — Sun, 28 Nov 2010 19:03:12 +0000

Thanks John for sharing the recipe. I love it when my readers help out!

By: John

John — Thu, 25 Nov 2010 13:02:24 +0000

Well that is good news I added the Kuner’s Pumpkin Pie label scan to the web site line. So any one wants it all they have to do is click on my name. I personally prefer using the Libby’s idea of evaporated milk instead of regular milk. I also use their spice mixture with a few family traditional additions. I apologize for the lateness of the season for adding the recipe, but Pumpkin Pie normally graces my table for every special occasion from Thanksgiving till new years. So if your like me you will have many opportunities to try them out.

By: annemarie

annemarie — Wed, 24 Nov 2010 13:43:13 +0000

John, I’m fine with you adding a link to a good recipe. Thanks for doing that!

By: John

John — Wed, 24 Nov 2010 05:53:23 +0000

I fully understand that it can be intimidating. I felt the same until after I used the recipe a few times and I found it easier when making holiday pies then trying to repair pre-rolled pie crusts. As for the gluten issue, I know of comments for the pie dough where there were claims that using a classic gluten free mix (2c white rice flour, 2/3c potato starch, 1/3c tapioca starch), and 2.5Tsp of xanthum gum. “Came out great! Flaky, not crumbly or sandy.” I don’t know if you would appreciate my placing links in your comments sections so I added a link to the website area. Hopefully people that want to know will be able to find this wonderful items from cook’s illustrated. I also happen to have a can of Kuner’s pumpkin in my hand and would gladly forward the recipe on the back if you want it.

By: Gluten free pumpkin desserts | This Mama Cooks!

Gluten free pumpkin desserts | This Mama Cooks! — Tue, 23 Nov 2010 18:50:35 +0000

[...] basic pumpkin pie recipe is gluten free except for the crust. I’ve used gluten free pie crust mixes with not-so-great [...]

By: annemarie

annemarie — Tue, 23 Nov 2010 16:51:09 +0000

No I haven’t, but I’ll check into it John. Frankly, I find pie crusts kind of intimidating. And since I often have to bake gluten free for my mother-in-law, I rely on premade GF pie crusts from Whole Foods.

By: John

John — Tue, 23 Nov 2010 16:41:53 +0000

I was just wondering if you ever tried using the Foolproof Vodka Pie Dough recipe from America’s Test Kitchen? I feel it tastes better then using store bought pre-made ones.

By: annemarie

annemarie — Thu, 18 Nov 2010 02:30:42 +0000

Not a silly question. Go to your grocery store’s freezer section and look for unbaked pie crusts. Marie Callendar’s makes one, but your store may have a store brand or generic version as well. Also, for graham cracker crusts in the baking aisle, look for Keebler brand. But again, maybe there’s a store brand as well. Goodl luck!

By: Karla

Karla — Thu, 18 Nov 2010 02:22:08 +0000

This is a silly question but, where can I get an unbaked 9-inch (4-cup volume) deep-dish pie shell? Are there any brand names that I should look out for??