Using puree made from pumpkins I grew over the summer (more on that tomorrow), I made two pumpkin pies: the Libby's version and Martha's version. Of course, my two favorite chef's assistants helped.
As I mentioned, the pumpkin puree came from my own pumpkins. However, the one used for these recipes was quite immature when I harvested it, and it had a milder pumpkin flavor than what I was used to.
Martha's pumpkin pie baked up nice and golden, though I must say that it took almost 50 minutes to bake, not the 30 minutes as stated in the recipe.
The Libby's version, which is the pumpkin pie recipe printed on their cans of pureed pumpkin, also did well with my homemade puree.
To be fair, I conducted a blind taste test with my neighbor Yogi and with my coworkers. Overwhelmingly, people liked Martha's version of pumpkin pie more. Because her recipe uses a full cup of brown sugar, instead of the 3/4 cup of white sugar, it is a sweeter pie.
I have to admit that at first, I preferred the Libby's version of the pie. I am not a fan of eggs, and since Martha's recipe uses three instead of two, there was just a bit too much egg taste in there for me. However, once the pies had rested in the fridge for a day or two and I re-tasted them, I did like the Martha recipe better. It is a sweeter pie and comes across as a more sophisticated version of the regular pumpkin pie.
For this Thanksgiving at my in-laws, I'll be making both versions again to get another round of feedback. The winner will get a permanent place on my Thanksgiving menu. But if you are looking for a more elegant pumpkin pie, give Martha's recipe a try.