Two years in a row, I have made a pumpkin pie for Thanksgiving. Two years in a row, it has been a flop.
Part of the problem, perhaps the MAIN problem, is that I don’t like pumpkin pie. When I LIKE something, like for example brownies, I WORK AT IT. I make that recipe again and again and again, sacrificing my own figure to make sure the recipe is truly as good as it was the last time I made it.
My heart isn’t in pumpkin pie the same way. And because I don’t like it, I don’t think, “Hm, this is okay, but what it needs is more/less _______,” or “No, this recipe is no good because ______.” I just think, “For pumpkin pie, this isn’t too bad, or “Even _I_ know this pie is no good.”
I don’t remember what I did last year, because last year I had the flu and was doing things like forcing myself to go to the kitchen and do one single step in a recipe, and then going back to the recliner to spend 10 minutes gearing up to do the next step. Maybe I hallucinated the pie, now that I think of it. Either way, it was no good.
The year before, I got one of those refrigerated pie crusts that comes folded up in a box and you have to make sure it comes to room temperature before you try to unfold it or it’ll break. I got that because that’s what my mother-in-law used, and my mother-in-law was big on making things from scratch, and she said the pie crust in a box was better than the pie crust she could make. And I had had samples of several of her pies, and they were quite fine pies. I might not in general model myself after my mother-in-law, but since Making a Pie Crust From Scratch is not an option (no, not even if it’s really easy) (no, seriously, I’m not using a rolling pin ever again) (NO MEANS NO), it seemed like a good second-best.
Then I made the filling recipe from the can of pumpkin. I figured it would be likely to be pretty good, because they want to sell you the pumpkin.
Anyway, it was awful. The crust was not good, though it seemed more like an underbaking issue, not like the crust itself was no good. The spices in the pie tasted off, and it seemed kind of goopy. I usually eat a tiny slice for tradition’s sake, and I couldn’t get through it. Paul likes pumpkin pie, and he said cautiously that it was “not inedible.”
All of this sounds like I’m working up to asking for a recipe, and if you have a recipe that works with a pre-made crust I’d be glad to hear it. But what I’m ACTUALLY asking is for reports on the decency of pumpkin pies purchased pre-made from grocery store bakeries and grocery store freezers. I was buying ice cream the other day and I saw pumpkin pies just IN THE FREEZER. But are they good? And if so, which BRAND is good? If I liked pumpkin pie, I would buy one of each ahead of time and try them all, just out of pure scientific curiosity.
Or, our grocery store has a bakery. And they make pies. The pies are just sitting there on tables, ready to buy. But are they GOOD? And can I buy a pumpkin pie the day before Thanksgiving and have it be good the next day? And I see there’s a big sign up in the bakery asking people to PLEASE make sure they order their Thanksgiving pies before November 21st, so perhaps that option is for next year anyway.
So that is what I am asking: If you have purchased a pie from a grocery store freezer or from a grocery store bakery (especially from a freezer, since it may be too late for bakery), how did it turn out? Was it yummy?
Mrs. Smith makes a good frozen pie- the crust is much better than the grocery store bakery pies (unless yours has a really good bakery- ours does not)
We like Ms. Smiths. And I am fond of Edwards’ pies, but not sure if they make Pumpkin. And I like Marie Callender’s everything. So! But I bought three Ms. Smith’s Pies this year.
I have also gone the route of the frozen pie shell and the canned pumpkin pie MIX that you just add eggs and evaporated milk to and POOF! Homemade-ish pumpkin pie.
Go frozen, love. If someone else loves pumpkin pie in the house, let them try to hash out a perfect recipe. You know who loves Pumpkin Pie? SaLy. Maybe she will comment.
I love that you think pumpkin pie and automatically think of me.
Ha, I was going to suggest the same thing. Ask Saly!
Costco pumpkin pies are very good, and huge which could be a bonus. They are not frozen though. I personally do not like pumpkin pies but can tolerate these, and they are only around 7-8 Dollars for an enormous pie.
I LOVE the Costco Pumpkin Pies. The crust is not phenomenal, but it is fine, and the filling is great, and for the price, I will never bake a pumpkin pie again as long as I live.
I have a sweet potato pie recipe that is similar to pumpkin, but different in enough ways that I vastly prefer it to pumpkin pie. I buy the pumpkin and make the sweet potato.
Another vote for Costco pumpkin pie. My son and husband love their pie (much more than my from-a-can pumpkin pie). My apple pie and all other pies I make are great, but pumpkin, well, not so much. So I send my husband to Costco.
I love pumpkin pie, and I prefer Costco to any other kind, including homemade. They’re big enough you can feed 10 or 12 people from one, and they cost $6. We buy several during the fall just because we love them so much.
Ugh, I feel you on not caring about pie and then not putting in the effort. I have slowly coerced my in-law family (with whom we always do Thanksgiving) to the pumpkin CHEESECAKE dark side, so all is well. This year, I’m making the marbled pumpkin tart from the Smitten Kitchen cookbook (p206): gingersnap crust, pumpkin-pie-like filling, cheesecake swirls. MM YES. I made it in a springform pan last year, but then I got a tart pan for Christmas with this very dessert in mind. I honestly feel like the purchase of the cookbook is worth it for that tart alone.
Erm, sorry this was totally unrelated to the whole issue of store-bought pies. But that tart is great! And not hard to make, I promise.
Mrs. Smith’s frozen is a good pumpkin pie. I am not a huge fan, but like it ok. My hubby is a huge fan and says it is very good.
We always got Mrs. Smith’s pumpkin pies when I was growing up, and they are really good. Especially with a fat dollop of Cool Whip on top. This year, I got a bakery pumpkin pie, and it’s being delivered today with the rest of our groceries. Possibly three-day-old pie won’t be the ideal dessert for Thanksgiving, but whatever. It fit into my scheme of lessening the amount of hours I will put in to prepare a massive meal that will be consumed in the span of about ten minutes.
Oh, people. The definitive pumpkin pie from “America’s Cook Book” (1937) is as follows:
3 eggs, well beaten, to which you add 1 cup sugar, 1 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, and 1/4 tsp. cloves. Scald 2 cups milk and gradually add it to the egg/sugar/spice mix, then stir in 2 cups pumpkin (canned works fine, just make sure it’s just pumpkin without a bunch of stuff added). Pour it into your crust and bake at 450 for 10 minutes, then turn down the heat to 350 and bake 20 to 25 minutes longer, or until a knife comes out clean when inserted into the custard. If you go to this much bother, serve it with real whipped cream, for Pete’s sake.
My extended family loves pies, and this is the pumpkin one we all look forward to on Thanksgiving!
Costco or SAMs Club have really good pumpkin pie–and I love pumpkin pie so much that it is what I request for my birthday every year! I personally have not used frozen but normally dislike “homeade” usually due to the crust being tough or under baked. This is no help to you!
I agree with Mrs. Smith pies, those are good. Sara Lee is fine, too, but not as good.
Regarding store-bought refrigerated pie crust: If you ever make a pie you DO like normally but the store-bought crust seems like it’s coming out underbaked again, you can pre-bake the bottom shell a bit. Put it in the pan like normal and then put aluminum foil in it and fill it with dried beans to weigh it down, bake for a few minutes, then remove and fill like normal. Not relevant for pumpkin pie since you’re not making one, but if you make OTHER pies that you DO like and the store-bought crust still gives you trouble that could help.
I have tried, and have never successfully baked my own pumpkin pie. It either doesn’t set up, or it oozes, or something else terrible happens. Mrs. Smith and Sara Lee are both really good pies. And really, pumpkin pie is just a vehicle for Cool Whip anyway. Go frozen.
I like Mrs. Smith’s and of course Costco everything is wonderful, but maybe a pumpkin cheesecake would make you all happier? Or a pumpkin cake, which is much more delicious in a normal way? I really like this cake, which is not that complicated, and is really tasty. http://www.kraftrecipes.com/recipes/luscious-four-layer-pumpkin-cake-65930.aspx I have almost no pumpkin pie love, I think it’s overrated, but maybe someone in your family likes it and that’s why you are asking? Anyway, I like to make stuff and I hate to make stuff that I don’t like so that’s why I am rambling about the above.
i made the 4 layer pumpkin cake and it was great. i am no huge pumpkin fan but that was one good cake. i even got the layers cut apart without issue using cut out cardboard piece to slip in between the layers as i cut them. i also skipped the nuts part and used whipped cream (from a can) on top and used a bit of the butterscotch topping in between all layers. it was a damn good cake. better than any pie and better than a pumpkin cheesecake because i have made both and this was WAY better.
Not that you need another vote in this direction, BUT I’ll give it anyway! I also send a huge high five to Mrs. Smith’s. My BIL loves, loves, LOVES pumpkin pie. He is more picky than a toddler when it comes to eating (I do not lie when I tell you he ONLY eats potato products, breakfast foods & grilled cheese or fried cheese sticks. NO meat, no other fruit or veggies) & he absolutely loves this pie. Maybe that’s not such a great endorsement (given that I’ve just proven he doesn’t exactly have a refined palette….okay…all the “normal food eating people” in my family love it to. Except me. NOT a fan of pumpkin pie. At all.
I love pumpkin pie and all the frozen ones I’ve ever tried are good. Mrs Smith’s is a great choice. Just read the instructions on it, sometimes they do require cooking. Or something other than thaw and eat. (I was bitterly disappointed once in college when I discovered I couldn’t just EAT the pie.)
I’m 3rd-ing (or 8th-ing or whatever-ing) Mrs Smith’s. Homemade Pumpkin Pie just isn’t worth the effort. Apple pie on the other hand…
Costco pumpkin pies are huge and apparently quite good, at least according to the pumpkin-pie loving people in my family. I love pumpkin-flavored coffee and other baked goods, just not pumpkin pie.
Unsolicited advice, ahoy! I’ve never had a frozen pumpkin pie and any bakery ones have always seemed overcooked, so I can’t help you there. (It sounds like Mrs. Smith’s is your winner, anyway!)
But, I had to say, with pumpkin pie you really have to bake it the day before and let it chill in the fridge overnight. You can then leave it out to bring it back up to room temp if that’s the way you prefer it, but I like it better chilled. Pumpkin pie is my absolute favorite, so I often can’t help myself and dig in the night I made the pie. It’s not NEARLY as good. The chilling really makes it set.
So, as to your question of whether you can buy a pumpkin pie the day before Thanksgiving and have it be good the next day. YES. It’s the ‘day of’ pies you want to be wary of, not the day old. (Although I’m guessing at the store they might be SELLING day old pies for that very reason.) (But, then again, maybe not? I don’t know.)
Another thing with the recipe on the can: I have no idea why – maybe my oven isn’t as hot as it’s supposed to be? – but I have to bake it a good 20-30 minutes longer than the can says.
Yes to everything you said. I tend to dig in the night I cook it and I am always disappointed. Putting it in the fridge overnight gets rid of the gloppiness and brings out all the flavors. Pumpkin pie, like revenge, is a dish best served cold.
I LOVE Pumpkin Pie and yes, bake my own. The closest thing to homemade and the only one I would buy if I absolutely could not bake my own is Marie Callender’s. The first time I was given a slice I did think it was homemade. I’m glad that person told me the truth so I know a decent store bought exists.
I have SO MANY FEELS about Thanksgiving preparations, and also bitterness to match, but I will show commenting restraint, because that is not what you are looking for. I have bought a pumpkin pie from Whole Foods before and enjoyed it quite a bit. This year, I decided to do the same, since there ARE people in my family who really like pumpkin pie but who are NOT, APPARENTLY, planning to help with food preparations in anyway, except the rage-causing ones. So. If you have a Whole Foods, that is another option. I pick up my order the day before Thanksgiving.
I work in a grocery store bakery and while we do suggest ordering your pies, we will definitely have plenty of pies for people to come in and buy the day before Thanksgiving, and I’m assuming your store works in a similar way. I’m talking hundreds of pies being baked over the next few days. You do have to watch for consistent baking though. It isn’t unlikely to get an underbaked pie, what with the craziness of the bakery around the holiday (or a lazy baker).
Despite all that, I also vote Mrs Smith’s.
I also am not a pumpkin pie person (at ALL) but what I can recommend from my experience is Trader Joe’s pumpkin cheesecake. I don’t care much for pumpkin anything, and cheesecake is not usually in my top 5 desserts, but this was GREAT. So I don’t know if Paul would care for such an off-course change to the Turkey-Day spread, but this might be a dessert that more of the family will enjoy (i.e. you, since you’re the one who has to make/procure it).
I, too, made all of my pies in a flu-induced haze last year. The chocolate pie was good. The pear pie was fine. The pumpkin pie was…not quite right. There needs to some sort of warning on pumpkin pie that says “Do not even bother if you are not 100% healthy.”
Anyways, my mom bought our pies from Costco every year and I think they are delicious. She would keep them in our (very cold) garage until the day before Thanksgiving, and then refrigerate them. It always worked out great!
This is not exactly what you asked, but the pumpkin pie lovers in my family think that Bob Evans is the best, if you have one of those near you. And they will likely be baking up a bunch to have on hand for everyone who will stop in on Wednesday to pick one up.
Not what you’re looking for, but I make a pumpkin pie every year and I use a premise graham cracker crust, the “two extra servings” kind since the canned pumpkin recipe makes too much for a regular pie shell. I also have bought mini pie shells and made minis with the excess.
Frozen pies are just fine – Mrs. Smiths has it down to a science, and the price is great this time of year!
I am in charge of desserts for Thanksgiving this year and this post just convinced me that a drive to Costco is totally worth the fuss of making two pies. Thank you.
I swaer that Mrs. smith’s frozen pumpkin pie is the best. I really like pumpkin pie, so I’ve tried lots of differrent versions and I always go back to old, reliable EASY Mrs. Smith’s!
1. Graham cracker crust. Make it or buy it. Bake 15 min. at 350, or leave it raw. It’s good anyway.
2. Can of pumpkin pie filling.
3. Pint of vanilla ice cream. Softened.
Blend 2 and 3 in a blender, food processor, use your beaters, make your kids take turns with a spoon–whatever–until evenly blended.
Pour this mixture into number 1 and freeze until about 30 min. before you want to eat it. Cover in whipped cream if you want. Done.
So easy and so good.
Good luck!
Or! I was trolling the ice cream aisle Saturday, a little wistfulfor summer and I saw Edy’s had special edition pumpkin ice cream. Even easier!
A really good alternative for pumpkin pie is pumpkin lush. My family loves it. It’s super simple, feeds a crowd (9×13), and it’s kept in the refrigerator. I like pumpkin pie and I have to admit this may be even better! Let me know if you try it ;)
Here’s a recipe if you’d like to check it out..
http://kristisrecipebox.blogspot.com/2012/11/pumpkin-lush.html?m=1
Happy Thanksgiving!
I love to bake, but the two times I’ve made pumpkin pie, they were super mediocre. So it’s clearly the pie’s fault. (Also, I like pumpkin pie but don’t love it, so like you, I’m not willing to spend the time adjusting the recipe.)
I have bought pumpkin pies from the tables in the grocery bakery the day before or two days before Thanksgiving with no problem. It seems strange to me that your grocery would have them only available for pre-ordering. But, if that is indeed the case, the Mrs. Smith’s pumpkin pie is very tasty — probably better than the grocery ones, now that I think of it.
I have a fussy pumpkin pie recipe that requires pre-baking the from-scratch shell and pre-cooking the filling on the stove if you want it…. No? OK, then I 100th the Mrs. Smith’s recommendations.
Another vote for Costco pumpkin pie. Cheap, huge, and tasty enough.
Are you near a Wholefoods? Best pies EVER in their bakery & ZERO work for you. Also, we have several independent bakeries/coffee shop type places that make fantastic, homemade pies and pastries. I think supporting places like that is really important, especially this time of year, which is when they likely do most of their business. Independent places rely on holiday business to stay afloat.
Another vote for Whole Foods – good crust, good filling, no work!
I grew up with a mother who bought the heat-and-serve pies from the freezer section. They may have been Mrs. Smith’s. They were never that good.
I make a pumpkin-peanut butter-chocolate dessert that I really like– not pie, but still very good. I don’t see why you’re pushing yourself to make pie if you don’t like it, but if you really want your pumpkin in pie form, you could look for something that pairs the pumpkin with other things you do like.
It’s because the other feast-attendees like pumpkin pie.
My mom and I had the same dilemma- we made a pie subcommittee of those people who actually liked eating it. They’re in charge of all pie related issues :)
If you don’t live near a Costco, I buy my pumpkin, pecan and apple pies at Sams, and they are delicious. The pumpkin is around $7, spiced just right and the crust is very good. Pumpkin is not my first choice, and their pecan pie is amazing. $11 and SO worth it.
I suggest that you steer your family to the pumpkin roll or pumpkin bars frosted with cream cheese icing. Fulfills the pumpkin requirement in a delicious way, rather than the “close to the gag” you get on pumpkin pie.
Haven’t ready all the comments, but as a baked-goods lover, and also as someone who has spent a not insignificant amount of time baking things for a couple of actual BAKERIES in my teens/early twenties—OH YES go store bakery or frozen with the pumpkin pie. In terms of frozen, I like Marie Callender’s.
BTW, I’ve made your Salt Brownies literally DOZENS of times for my book group/other lady gatherings over the years and they have never failed to bring tears to eyes.
No shame in perfecting what you love and leaving the rest.
:)
Ami
*read all the comments, that is.
SIGH.
Costco pumpkin pies are awesome! They are enormous and cost just $5.99. They are so good that my mom refuses to bake her own anymore. I am nostalgic for a tender, flaky, homemade pie crust, so I am baking this year. Of course, since mom went and had her knee replaced a week ago, I am in charge of the whole dinner this year.
I just bought one, but should I freeze it or just keep in fridge for the next three days?
My mom has always made good pumpkin pies, and a few years ago I asked her secret, and it was basically to use the Libby’s pumpkin pie recipe from the back of the Libby’s can. I’ve used this recipe even when using pumpkin from a *different* can (i.e., different brand), or pumpkin I cooked and prepped myself. Even last year, when I totally overcooked the crust, the pie filling part came out tasting right.
I’m going to add my voice to the pro=Costco movement. Their pies tend to go over well with crowds.
However, I have another (slightly more radical suggestion)- neither my mom or I enjoy pie but as the people who usually make the holiday meal we were forced to bake several every year. We eventually decided to appease our own tastes and make a flan. Anyone who wanted pie was welcome to be in charge of finding one to serve for desert. It worked out pretty well.
I’m going to second costco pie- it’s goes over well with groups. If you don’t have a costco membership there are various ways to get in without having to buy one (i.e. sometimes you can get a guest pass, or if you get a gift card they’ll just let you in).
I don’t like pumpkin pie, never have, and my MIL insists on making hers (not that great) from scratch every year. So I’m bringing your Mint Chocolate Brownies this year. HA! I win.
*Can* you ask for the pumpkin pie lovers to bring the pie? People always want to know what they can bring, and I much prefer that people who insist on bringing something pick something that does not require any kitchen or oven space. Plus you would have the “You know, my pumpkin pies just never work out — could you take that over and spare us all the disappointment?” explanation.
I love pumpkin pie and mine turns out great — I think it’s probably the easiest pie to make (FOR ME) — but I have bought pumpkin pie at Whole Foods and it was good, too.
I buy the bakery pumpkin pies from the local grocery and they’re fine. Not as good as my aunt’s pies, but just fine. SAMs Club surprisingly makes a really good bakery pumpkin pie, too, if you have one of those.
Hmmm. I don’t like spice pumpkin pie – in the south we also have a lemon-y pumpkin pie which is yummy with box crust!
Follow the recipe on the back of the can BUT leave out the spices! add 2 tsp lemon extract and use 4 eggs instead of 2. YUMMY!! Been making it for years!
You should get Paul to make the filling, if he likes pumpkin pie. Pumpkin pie is one of those things where you add spices until it takes “right”, so it will be hard for you to master as I’m sure you aren’t interested in repeatedly taste testing the raw filling.
No idea about frozen pies, but my grocery store bakery makes a good pumpkin pie. It’s not spiced the way I like a homemade pie to be, but it definitely tastes good. Would buy again. Especially since I don’t want to make pie either.
It will be good for at least a few days (especially in the fridge) so go out and buy one now now now before they’re all gone!
I could give you my mom’s crust recipe (just for spite?), but it’s the same as Pioneer Woman’s (except I make it with butter, not shortening) — and for the most part I don’t use a rolling pin, I simply use my hands and shape it like play-doh.
But here’s what I’ve been doing for the last few decades: Bisquick’s “Impossible Pumpkin Pie:” http://www.food.com/recipe/bisquick-impossible-pumpkin-pie-268347 Supposedly it “makes it’s own crust.” But it isn’t a crusty-crust, just a bit firmer on the edges, so you can cut it like a pie. My family LOVES it, and it’s easy.
Never bought a pumpkin pie, and don’t ever plan to; sorry I can’t help you with that (I get your reasoning, but try to avoid all the “bad” fats, preservatives, HFCS and other junk in store-bought ready-made foods).
I can second the Libby’s can recipe, which is what my mom always used. However, I am not a huge pumpkin pie fan either. So my compromise has been to make pumpkin pie dip, served with ginger snaps. Everyone loves it and it’s much easier to make, but still has the pumpkin pie filling taste. Perhaps that would work?
Frozen is delish. Go ahead & buy, rather than make.
I did not read everything before my comment but I love to make my own pumpkin pie and I love my own the best. I don’t feel that way about MOST of my cooking/baking so I’m not super vain except when it comes to pumpkin pie.
I will tell you that I dislike ginger so i don’t include it in pumpkin pie, even if the recipe says so. I use just a touch more cinnamon, replace the ginger with nutmeg and then MAYBE include a tiny pinch of clove. I also never use that “pumpkin pie spice” thing. Another combination that makes a big difference is if you use a recipe that calls for sweetened condensed milk VS. one that calls for evaporate milk and sugar. This will change the taste of the pie and honestly, the crust doesn’t matter that much. I personally prefer the evaporated milk+sugar but if you feel like giving it another try, compare and see which you prefer.
I make pie dough from scratch and it’s an amazing and easy recipe that everyone loves, and now that I have an actual table I’ll be making pie more frequently. However, there is nothing inherently wrong with frozen or pre-made pie dough. Although I don’t see the point of people who buy a pre-made crust and canned filling. Why not just buy a pie? Anyway, I use the recipe on the back of the libby’s label, but I add 1/4 tsp of cardamom and use fresh nutmeg.
Anyway, frozen pumpkin pies are awesome. We’ve tried several varieties over the years and never been disappointed. Bakery pumpkin pies are also just fine, whether from a grocery store or a bakery. Pie is pie. People generally don’t stand for low quality pie when they’re paying for it, so bakeries and grocery stores usually carry decent ones.
Since you dislike pumpkin pie so much, is there someone in your family who’s a big fan of it who can take over that task? Someone you can delegate to? Whether they learn to craft it themselves or run taste tests on purchased options?
Just wondering what pie route you took, and how it worked out… :)
We tried a Mrs. Smith’s, and the pie-eaters declared it “not bad.” Next year we’re going to try a Marie Callender’s, I think, and the year after that we’ll try a bakery pie.
Good plan! I love how you’re stretching it out over 3 years! (In our house, it would last 3 hours, or days, depending on who’s doing the buying…)
I am not a big traditional pumpkin pie fan. That being said, I make a pumpkin custard pie every year, that even I like. It’s close enough that the traditionalists like it, but off enough that the non pumpkin lovers do too. It’s my own recipe, adapted from one passed down for years in my family, and the best part is, it works best using the Betty Crocker boxed pie crust- the kind you add water to and mix, so there is no danger of it breaking when you unfold it. Happy to share :)
http://notyourgrandmotherscooking.blogspot.com/2012/11/pumpkin-custard-pie.html
I know it’s too late but I’d like to recommend the Streusel Topped Pumpkin Pie: http://goodcheapeats.com/2009/11/streusel-topped-pumpkin-pie/
It takes a graham cracker crust which is 1. pre-made on a shelf at the store and 2. more delicious than regular crust.
Also the pie itself is delicious!
I have a question in regard to storing a prepared pumpkin pie that you buy from the store that is frozen and the pie crust has not yet been baked. It clearly states on the packaging that you are to store in the freezer until baking, not in the refrigerator. But I have a friend who brings these pies home and puts them in the refrigerator and doesn’t bake until a couple days later. I’m wondering if this pie is safe to eat when the directions are not followed in regard to storage. He wants to bring me one of these pies for me to bake that he has had in his refrigerator a couple days and I’m not sure I want it.