Thursday, November 12, 2009

One-Pie Pumpkin Pie

This can posed for me in the Rokeby back kitchen

Generally I am an advocate of using whole, local, and fresh foods. Baking from scratch. So I hope it doesn't seem blasphemous to confess that when it comes to pumpkin pie, I am all about canned purée. You should know that I arrived at this conclusion after many trials with both fresh and canned pumpkin. But when it comes down to it, I found that using fresh purée is overly laborious for its results--it's watery, and just doesn't taste as good! Even Martha Stewart says so. If you do insist on using fresh ingredients, though, I would opt for delicata or butternut squash over a pie pumpkin. The squash has a more delicate flavor (hence the name), and are less watery and stringy.

In the realm of the canned pumpkin, I DO have a definite favorite. One-Pie. Okay, so maybe it's only for the label and the fact that it's made in Maine. But seriously, it's real cute. And the recipe on the back isn't too bad either:

ONE-PIE New England Pumpkin Pie

Ingredients
1 can ONE-PIE Pumpkin
1 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Salt
1/2 tbsp. Butter (Melted)
1 1/2 cups Milk or 1-12 oz. can Evaporated Milk
1 cup Sugar
1/8 cup Molasses
2 Eggs (beaten)

Nothing-in-the-House pie crust 

Directions
Sift sugar, cornstarch, salt, cinnamon, ginger, & nutmeg together. Mix this with contents of one can ONE-PIE Pumpkin. Add eggs, beaten, melted butter, molasses, & milk. Add a dash of lemon juice (if desired). Line a 9-inch pie plate with crust, pour in contents. Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes.


This isn't necessarily my go-to pumpkin pie recipe, but I do like it for the molasses and the ginger.
ONE-PIE!

9 comments:

Chocoluv said...

Hmmmmm...good advise considering that G. and I have 2 pie pumpkins at home that we were fixin to bake into a pie. Now i'm thinking pumpkin soup instead?

mav said...

that is one cute can!
can't wait to see what you'll make for us on Thanksgiving weekend! xo

emily said...

Well I don't mean to keep you from trying a fresh pumpkin pie because don't get me wrong, it can still be GOOD. I'm just sayin that canned is generally easier and tastier. But pumpkin soup also sounds pretty delish.

heather said...

especially if you turn your pumpkin into a soup bowl!
http://whatscooking.us/wp-content/gallery/24/pumpkin_soup.jpg

emily said...

Damn. Thoreau would be all over that shit. All "“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.”

Anonymous said...

Here it is 2012, autumn. I purchased two cans of one-pie pumpkin pie pure and yesterday, set about making it, following the directions on the label. But the recipe was missing molasses, and butter and, after reading the recipe you posted, I remembered corn starch. I have molasses, corn starch and butter in stock, I regret that I didn't add them. Has one-pie simplified their recipe eliminating the molasses, corn starch and butter?

I used an 11 inch pie plate as the 9 in. plate is too small to contain the mixture.


I did add 1/2 cup of molasses to my pie (your recipe says 1/4 cup). Even without the butter and corn starch my pie is delicious, but, I regret that the corn starch and butter and molasses were removed from the recipe on the can.

I hope someone will contact one-pie and find out if, how and why they simplified the recipe and advise them to restore it. While grocery shoppers may be more likely to purchase a can of their product if they already have in-stock the necessary added ingredients, they are less likely to purchase it again if the pie they make from it isn't delicious. Surely they know the old marketing rule: 80% of sales come from repeat or 20% of customers.

One-pie's is my favorite label of all time and the puree is consistently perfect. As you say, it is made in Maine - which happens to be my ancestral homeland.

LSPACK said...

So what IS your go-to pumpkin pie recipe??

emily said...

LSPACK,
This one! http://www.nothinginthehouse.com/2012/03/5th-annual-portland-thanksgiving-in.html

But beware, it's boozy!

James Hinckley said...

This is the pumpkin pie I grew up with and love best. You say that the recipe on the label has changed. I wonder, does it still ask only for cinnamon, ginger and nutmeg? Every other recipe I've seen asks for cloves, and I really like it best without. Have they caved and changed the recipe so that it includes cloves now?