Pumpkin pies

Libby’s updates its beloved pumpkin pie recipe

You know the smell. It’s probably the one that speaks most to our hearts of hearth and home, of holidays and family, and of great desserts.

I’ve included two recipes here, one for your standard pumpkin custard pie, the one we all know and love, and one that adds an island beat to the flavor symphony.

Pumpkin Custard Pie

1 ¾ c. pumpkin puree
¾ c. sugar
¾ tsp. kosher salt
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
2 eggs, beaten, at room temperature
1 c. heavy whipping cream
½ c. whole milk
1 (9 inch) unbaked deep-dish pie crust

Preheat oven to 400° Fahrenheit.

In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

Remove from heat; add the sugar, salt, cinnamon, nutmeg and ginger. Mix well.

Add the eggs, cream and milk. Mix until smooth; pour into pie shell.

Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Don’t forget to top this with as much sweetened whipped cream as you can spoon!

Island Flair Pumpkin Pie

From Bahama Breeze A delicious and exotic pie, scented with the aromas and flavors of the Caribbean – ginger, cinnamon, orange, nutmeg and rum. The gingersnap crust is an added treat.

For Crust

14 2-inch gingersnaps (about 4 ounces)
1 c. pecans (about 4 ounces)
¼ c. granulated sugar
½ stick (¼ cup) unsalted butter, melted and cooled

For Pie

1 15-ounce can pure pumpkin
1 c. (packed) dark brown sugar
3 large eggs, lightly beaten, at room temperature
1 ¼ c. heavy whipping cream (see note)
2 tbsp. dark rum
2 tbsp. finely chopped crystallized ginger
1 tsp. ground cinnamon
1 tsp. grated orange peel
¼ tsp. ground nutmeg
¼ tsp. salt

Preheat oven to 350° Fahrenheit.

To make crust, combine gingersnaps, pecans and sugar in a food processor, grind. Add butter, blending until combined well.

Press mixture onto bottom and up side of a 9-inch (1 quart) glass pie plate. Bake crust in middle of oven 13 to 15 minutes, or until crisp and golden around edge, and cool on rack.

Meanwhile, whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into baked crust.

Bake pie until filling is set in center, about one hour. Transfer pie to rack; cool 30 minutes. Can be made one day ahead. Cover and keep chilled. If desired when serving, top each slice with additional whipped cream and sprinkle with additional crystallized ginger.

Note: Evaporated skim milk may be used in place of heavy cream, in the same amount. Makes one 9-inch pie. Serves eight.