First, canned pumpkin is not all pumpkin (a lot of it is field squash as well as pumpkin). And it's overcooked. I always start with pumpkin I have cooked myself. Most years, we cut up and cook at least one pumpkin. Then, we pre-measure it into freezer bags (1 bag = 1 pie recipe). Look at the color of canned pumpkin, then look at home-cooked pumpkin. One is a dark orange, like sweet potatoes; the other is a golden yellow.
Next, "pumpkin pie spice" is way too powerful. I looked up various on-line recipes for making your own. All the recipes had at least four, and sometimes all five, of the following ingredients: cinnamon, ginger, cloves, nutmeg, and allspice. Way too much going on there (especially the cloves). Our recipe uses only a little cinnamon and nutmeg.
Deanne's old family recipe is from some ancient cookbook her Aunt Ruth had. It is now in her possession. We knock out delicate and delicious pies where you can really taste the pumpkin. I signed up for fellowship time at church one Sunday in October. I'm thinking we'll have to make a pie or two for that, along with some other goodies. It's time.
