Conference turris::cooks

Clean a pumkin (remove insides) and cut into pieces.  Boil in small amount
of water until tender.  Cool and peel (remove skin).  Mash  and use 
same amount as Libbys Pumpkin Mix...
	To 1 1/2 cups cooked pumpkin add 1 cup sweet milk, 
1 cup sugar,1/4 tsp salt,1/4 tsp nutmeg,1/4 tsp cinnamon,
2 eggs slightly beaten...mix well and pour into uncooked pie 
shell.  Bake at 425 for 45 minutes or until knife comes out clean.
	Good luck and happy Thanksgiving.  Al

I didn't notice this query until after Thanksgiving, but, for future
reference, there are lots of ways to make cooked pumpkin, if you don't like
or can't get it from a can (ycch!).  I too usually chop it up and boil it,
but it is also possible to poke a few holes in it and either bake it or
microwave it until it gets soft (don't forget to poke the holes, or you
end up with a mess), at which point it is much easier to cut up.  Then you
can fairly easily peel it, seed it, and mash it.  Baking or microwaving is
about the only practical way to deal with a really heavy squash unless
you own a machete or something - I made squash pie (Hubbard) for T-day,
and spent a long time trying to demolish the rock-hard raw squash with a
chef's knife and a cleaver so I could boil it in my usual fashion.

I usually use about 2c mashed cooked squash or pumpkin to make a 9" pie.
That's about the same amount as in a 1 lb can of pumpkin.

Lots of recipes for the pie call for evaporated milk (don't know if you can
get that in Europe - don't try to use condensed milk for evaporated, though)
or cream instead of milk, which makes a richer-tasting pie.

Enjoy!

/Charlotte

    The Betty Crocker recipe is fine; I use that one myself.  Don't
    buy a very huge pumpkin (really hard to cut), and use a heavy knife
    or cleaver and cut it on a heavy cutting board (to protect your
    counter).  Once you get the thing cut in half, it isn't bad.  Just
    cut it up like it was a big winter squash (hubbard squashes make
    GREAT "pumpkin" pies, but you could probably make 20 pies out of
    one of those things), and simmer the pieces until they are tender,
    then drain them and mash them up.  Some people bake the pumpkin
    in the oven or microwave it (I expect you would have to puncture
    it in a few places first to prevent a messy explosion if you try
    this) instead, but I have never tried either technique.  At any
    rate, if you boil the pieces like I do, make sure you drain them
    WELL, or the pie will be a bit runny.  Enjoy!
    
    /Charlotte

    The EASIEST way to cook the pumpkin is to cut it in half, scoop
    out the seeds and bake it upside down in a roaster.  When it falls
    in, it's done.  The skin peels off easily, and you just mash.  Some
    liquid is produced which later goes away, so don't use a cookie
    sheet.  Also, make sure you get an eating pumpkin, there are ornamental
    kinds that don't have much flavor and have a bad texture.  
    
    Actually, the best thing to make a pie from is butternut squash
    - much better than pumpkin.
    
    My favorite pie is just a regular recipe with a package of cream
    cheese in it.  Yum!
    
    Sally
    

    The small ones, about 6-8 inches in diameter, called "sugar pumpkins",
    are the best for cooking.  The pulp will be a lot less stringy and
    sweeter and thicker on the rind, so there's less peeling and sieving.
    If you go to a farm stand for your pumpkin(s), ask if they have any
    sugar pumpkins for cooking.  Elsewise, try the squash - I agree
    that butternut makes a tasty pie!  The baking method mentioned in
    -1 is the easiest way to cook pumpkin.  You don't have to worry
    about boiling all the water off this way - it bakes out.
    
    I like to use honey instead of sugar for sweetening my pies.
        
    --Louise
    

If you are bored with old fashioned pumpkin pie, make the standard
filling as you usually do...put approx. 3/4 cup pecan halves in
the pie crust and pour the filling over the nuts.  As the pie
bakes, the pecans will float to the top and make a nice topping
for the pie.  Voila!! something new...

    Also, try adding a small amout of grated orange peel with the other
    spices.  It goes very well with the cinnamon, cloves, and nutmeg.
    
    Peigi

    Or, if you like mince, make a black-bottom pie.  Make your usual
    crust and put it in the pie pan.  Put a layer of mince on the bottom
    of the pie, then fill with pumpkin filling.
    
    --Louise

Re .0

If you coat the shell with melted currant jelly, the pecans will stay on hte 
bottom and give a crunch to the crust, as well as a hint of the currant.

PUMPKIN PUREE :

REMOVE SEEDS FROM MEDIUM SIZE PUMPKIN. USE SHARP KNIFE TO REMOVE OUTER LAYER
OF SKIN (SIMILAR TO TURNIP). CUT PUMPKIN INTO SMALL WEDGES AND COOK IN BOILING
WATER FOR APPROX 25-30 MINS OR UNTIL SOFT. DRAIN THOROUGHLY (PUMPKIN HAS HIGH
LEVEL OF WATER CONTENT). PUT PUMPKIN IN EITHER BLENDER OR FOOD PROCESSOR ; 
BLEND FOR 1-2 MINS UNTIL PUREED. BE CAREFUL NOT TO BURN YOURSELF W/HOT PUMPKIN.
I FOUND A PROCESSOR TO BE EASIER AND HANDLED LARGER QTY. ONE MEDIUM PUMPKIN=
2 1/2 CUPS OF PUREE (I'M GUESSING). ANY LEFTOVER PUREE CAN BE FROZEN.

PUMPKIN PIE RECIPE USING FRESH PUMPKIN:

3/4 C MILK
2 LARGE EGGS
1 1/4 C PUMPKIN PUREE
1/2 C SUGAR
2 TBL UNSLATED BUTTER MELTED
1 TBL DARK MOLASSES
1/2 TSP GROUND GINGER
1/2 TSP CINNAMON
1 C HEAVY CREAM

PREHEAT OVEN TO 350, HEAT MILK UNTIL SMALL BUBBLES APPEAR; REMOVE FROM
HEAT. BEAT EGGS LIGHTLY IN LARGE BOWL UNTIL FROTHY; ADD MILK IN STREAM 
WHILE STIRRING.

STIR IN REMAINING INGREDIENTS (Don't forget to add the pumpkin puree)
(I FIND IT BETTER TO ADD DRY INGREDIENTS TO BUTTER AND WHISK PRIOR TO 
ADDING TO LIQUID--THAT WAY LUMPS WON'T APPEAR). POUR FILLING INTO UNBAKED 
PIE SHELL. BAKE 45-50 MINS OR UNTIL INSERTED KNIFE COMES OUT CLEAN. 

PIE CRUST I USE 

1 C FLOUR
1/2 TSP SALT
1/3 C PLUS 2 TBL SOLID SHORTENING (I USE BUTTER FLAVORED CRISCO FROM FRIDGE)
2 TBLSP ICE WATER

MIX FLOUR, SALT, AND SHORTENING TILL A BALL STARTS TO FORM ; ADD WATER UNTIL
IT IS IN COMPLETE ROUND BALL. REFRIGERATE FOR 1/2  TO  1 HOUR IN WAXED PAPER 
OR SARAN WRAP. (I THINK IT MAKES 2, 9" SHELLS). USE FLOURED SURFACE WHEN
ROLLING.

BON APPETIT ! KIM

P.S. I'VE BEEN MAKING THESE PIES FOR THE LAST 5 YEARS AND EVERYONE LOVES THE
PIE BECAUSE OF THE "FRESH" PUMPKIN. I USUALLY MAKE THESE IN BULK QUANTITIES
AND FREEZE THEM FOR THE HOLIDAY SEASON.

At last a pumpkin pie RECIPE!  All other notes I've seen in this conference 
(including the ones that replied to my NOTE #702) have explained how to 
cook the pumpkin and that's all.  No one has given a recipe beyond that.  
This one, thanks to Kim, goes beyond the pumpkin cooking stage!

My thanks to you Kim!

   Charlotte


PUMPKIN PUREE :

REMOVE SEEDS FROM MEDIUM SIZE PUMPKIN. USE SHARP KNIFE TO REMOVE OUTER LAYER
OF SKIN (SIMILAR TO TURNIP). CUT PUMPKIN INTO SMALL WEDGES AND COOK IN BOILING
WATER FOR APPROX 25-30 MINS OR UNTIL SOFT. DRAIN THOROUGHLY (PUMPKIN HAS HIGH
LEVEL OF WATER CONTENT). PUT PUMPKIN IN EITHER BLENDER OR FOOD PROCESSOR ; 
BLEND FOR 1-2 MINS UNTIL PUREED. BE CAREFUL NOT TO BURN YOURSELF W/HOT PUMPKIN.
I FOUND A PROCESSOR TO BE EASIER AND HANDLED LARGER QTY. ONE MEDIUM PUMPKIN=
2 1/2 CUPS OF PUREE (I'M GUESSING). ANY LEFTOVER PUREE CAN BE FROZEN.

PUMPKIN PIE RECIPE USING FRESH PUMPKIN:

3/4 C MILK
2 LARGE EGGS
1 1/4 C PUMPKIN PUREE
1/2 C SUGAR
2 TBL UNSLATED BUTTER MELTED
1 TBL DARK MOLASSES
1/2 TSP GROUND GINGER
1/2 TSP CINNAMON
1 C HEAVY CREAM

PREHEAT OVEN TO 350, HEAT MILK UNTIL SMALL BUBBLES APPEAR; REMOVE FROM
HEAT. BEAT EGGS LIGHTLY IN LARGE BOWL UNTIL FROTHY; ADD MILK IN STREAM 
WHILE STIRRING.

STIR IN REMAINING INGREDIENTS (Don't forget to add the pumpkin puree)
(I FIND IT BETTER TO ADD DRY INGREDIENTS TO BUTTER AND WHISK PRIOR TO 
ADDING TO LIQUID--THAT WAY LUMPS WON'T APPEAR). POUR FILLING INTO UNBAKED 
PIE SHELL. BAKE 45-50 MINS OR UNTIL INSERTED KNIFE COMES OUT CLEAN. 

PIE CRUST I USE 

1 C FLOUR
1/2 TSP SALT
1/3 C PLUS 2 TBL SOLID SHORTENING (I USE BUTTER FLAVORED CRISCO FROM FRIDGE)
2 TBLSP ICE WATER

MIX FLOUR, SALT, AND SHORTENING TILL A BALL STARTS TO FORM ; ADD WATER UNTIL
IT IS IN COMPLETE ROUND BALL. REFRIGERATE FOR 1/2  TO  1 HOUR IN WAXED PAPER 
OR SARAN WRAP. (I THINK IT MAKES 2, 9" SHELLS). USE FLOURED SURFACE WHEN
ROLLING.

BON APPETIT ! KIM

P.S. I'VE BEEN MAKING THESE PIES FOR THE LAST 5 YEARS AND EVERYONE LOVES THE
PIE BECAUSE OF THE "FRESH" PUMPKIN. I USUALLY MAKE THESE IN BULK QUANTITIES
AND FREEZE THEM FOR THE HOLIDAY SEASON.

    That pumpkin pie recipie sounds good to me!  You might want to consider
    baking or microwaving the raw pumpkin instead of boiling it, so
    you don't have to worry about draining it (a watery pumpkin pie
    is no fun!).  You can cut the pumpkin in chunks, as you said, and
    put them on a baking sheet in a moderate oven (350) for an hour or so
    (keep an eye on them; it might take less time), or just cut the pumkin
    in half, turn cut side down on baking sheet, and bake in same manner.
    In the micowave, I just cut the whole pumpkin in large pieces, poke
    with a fork, or score with a knife, and microwave on high until it's 
    soft enough, and then scrape away from the skin.
    
    I've cooked butternut squash (my husband's favorite) in the microwave 
    with great results, too.  Just slice in half the long way, poke with 
    a fork, or score with knife, put on large globs of butter or margerine,
    (and sprinkle a little brown sugar if you like) and microwave until 
    soft.  Yum yum!
               
    Fresh pumpkin-pumpkin pies are the best!  I like to use the small
    sweet pumpkins instead of the big jack-o-lantern kind.  Happy baking!
    
    Tricia                             

Try prebaking the crust for about 10 minutes with another pie plate set into 
it to hold it down.  Then, before pouring the pumpkin into the shell, brush 
some melted red currant preserves onto the crust, and sprinkle it with chopped 
pecans or almonds.  It provides a sealer for the crust, guaranteeing a real 
crispy one, and adds a little hint of something extra to the flavor.

						     
							- JP

    Doesn't the filling separate somewhat when you thaw the pies??
    
    You should point out to people who don't own a food processor or
    blender, that you can mash the cooked pumpkin up with a potato masher,
    or even a fork - it isn't all that hard anymore after it has cooked,
    anyhow, that it makes significant lumps.  I usually use a potato
    masher because I am too lazy to use something like the processor
    that can't be washed in the dishwasher!

    You can make it smoother by mashing and then running it in the
    mixer for a bit.  That's a good way to make super-smooth mashed
    potatoes, too.  (though I like mine with chunks unless I'm making
    shepherds pie or something like that.)
    
    --Louise

    				-<bake it!!!>-
    
    For those who don't particularly like peeling pumpkin (or squash),
    like me.  I prefer to bake my pumpkin in the oven at 250 degrees
    for approximately an hour.  After the pumpkin has cooled, the "skin"
    comes off so much easier.  
    
    p.s.  add a little water (about 1/2 to 1 inch) in the baking dish.
     it helps from sticking.
    
    --Kathy
    

If you *really* don't like peeling pumpkin, buy a can of it in the
supermarket.  It costs less a pumpkin, and when you look at the list of
ingredients on the side of the can, you find it refreshingly short for a
canned food label these days.  In fact, I can quote it from memory: 

	"Pumpkin"

I buy the "One Pie" brand, but I don't think there's a lot of variation 
in the basic recipie.

I've tried going the make-it-yourself route, and it has two 
disadvantages: it takes more effort than it's worth, and there are more 
pumpkin guts in a medium sized pumpkin than you can use in a standard 
lifetime. (Personal opinion, but based in fact given that you only use a 
cup of pumpkin guts for a pie.)
					>>>==>PStJTT

    ...or you can cheat and buy another kind of squash (pumpkins ARE
    squashes, but doesn't the name make a difference!) like acorn
    (the green and orange acorn shaped ones with ridges running from
    the stem to the point) or butternut (the ones that are about a foot
    long and somewhat pear shaped, weeelll, *some* what!) or a piece
    of a hubbard squash (the big bumpy blue-green ones) - any squash
    with deep orange flesh will do.  The good part is that a mid sized
    acorn or butternut squash will contain about a cup of pumpkin, and
    it cooks very quickly.  The butternuts are the easiest to peel,
    since there are no ridges or bumps.  You can peel them, chop them
    (taking the seeds out of the fat end), and microzap them until they're
    soft enough to mash (add a little tad of water to the dish, cover,
    and zap).
    
    I always use more pumpkin pie spice (or cinnamon, cloves, and ginger)
    than the recipe calls for in my pies or puddings - I enjoy the taste
    and smell of all the spices.
    
    --Louise

    On rereading my last note - a mid size squash won't contain a cup
    of *pumpkin* (snicker, if you must!), but you get the idea....

    
    	I tried this recipe and it was great !!!! I think the molasses
    is what makes this recipe special. I also increased the cinnamon
    a little. I made mine from fresh pumpkin but I think that it would
    be just as good with canned pumpkin. Making pumpkin puree is way
    way to much work.
    
    	For those of you who freeze pumpkin pie do you freeze it before
    or after you bake it . If you freeze it after you bake it does it
    affect the texture ?
    
    							jim

    Making pumpkin puree is too much work?
    1. Chop it in two pieces and scrape out seeds.
    2. Place in oven.
    3. Do crossword, or otherwise occupy yourself for an hour.
    4. Remove pumpkin from oven and scrape flesh (now soft) from
       skin into bowl.
    5. Mash with potato masher.
    Well, I'll allow it's quicker just to wield a tin opener,
    but nowhere near as much fun.
    
    ...Robert
                                   
    

    I found this recipe in the Nashua Telegraph not too long ago; it
    sounds like an interesting variation to the regular pumpkin pie:
    
                           
                            PUMPKIN CHEESE PIE
                            ------------------
    
    1 8 oz. pkg. cream cheese, softened
    3/4 cup packed brown sugar
    2 tablespoons flour
    1 teaspoon cinnamon
    1 teaspoon ginger
    1/2 teaspoon salt
    1/4 teaspoon nutmeg
    1 (16-oz.) can pumpkin
    1 (5 1/3 oz.) can evaporated milk
    3 eggs
    1 9-inch unbaked pie crust
    Nut-crunch topping (below)
    
    Preheat oven to 375 degrees.  In large bowl with mixer at medium
    speed, beat cream cheese and next 6 ingredients until blended. 
    Add pumpkin, evaporated milk and eggs.  Beat just until blended.
    Pour into unbaked piecrust and bake 30 minutes.  Prepare Nut-crunch
    topping and spoon over pie.  Bake 15 minutes longer.  (10 servings)
    
    
                           NUT-CRUNCH TOPPING
                           ------------------
    
    In saucepan over low heat, melt 2 tablespoons butter.  Stir in 3/4
    cup walnuts, chopped, and 1/3 cup brown sugar.
    
    
    I haven't tried this yet, so if anyone does, let me know!
    
     

This is the one I swear by. 415.5 talks about how I prepare the flesh.

Shartlesville Pumpkin Pie

Prepare and prebake (till not yet browned) a 10 inch pastry shell.

Separate four eggs. To the yolks, add a cup of sugar, 1/2t of salt and a
teaspoon of pumpkin pie spice. Mix well and add two cups of cooked, mashed,
drained pumpkin and beat with a mixer for about five minutes. Add 1/3 cup of
cream, 1/4 cup of melted butter and 1 cup (that's right, a cup) of decent
whiskey (7-Crown worked O-Kay!) and mix well again. Beat the egg whites till
stiff and sprinkle them with about a tablespoon of cornstarch before folding
into the pumpkin mixture. Pour into the shell. (It's OK to overfill the shell
since the mixture is stiff enough that it won't run or settle). Bake at 450
for ten minutes and then reduce the heat to about 350 for the next 30-40
minutes, checking for doneness during the last ten minutes with a toothpick
or knife.

Serve with whipped cream or vanilla ice cream.

-Jack

I have always interchanged squash and pumpkin fillings for breads, cakes and 
pies.  Picked up this recipe at the grocery store last night near the dairy case:

LUSCIOUS PUMPKIN PIE	

8 oz Dannon Plain Yogurt			1 tsp vanilla extract
6 oz Graham Pie crust				1 c evaporated milk
1 tsp water					3/4 c sugar
1 egg white					1/4 tsp ground cloves
2 eggs, slightly beaten				1/4 tsp ginger
12 oz can pumpkin filling			1 tsp cinnamon
                                                1/4 tsp nutmeg


Beat together 1 tsp water and 1 egg white.  Brush onto one 6 oz Graham pie crust
(ready made).  Place on cookie sheet and bake 3 minutes in 375 degree oven.
Crust should be lightly golden.  Cool thoroughly.

In a large bowl, slightly beat 2 eggs.  Add yogurt, pumpkin pie filling, vanilla,
evaporated milk, sugar, cloves, cinnamon, ginger and nutmeg.  Stir until thoroughly
mixed.

Pour into pie crust, place pie on cookie sheet to bake.  Bake 60 minutes in 375 degree oven.
Cool completely, serve with whipped cream.

    I'm cooking in a cook-off on Thursday (for those living in the UK I'm
    competing to get on the programme MasterChef) - My dessert course is
    pumpkin pie - I'm making them in little individual flan moulds and
    unmoulding them to make individual desserts.. what I'd like is some
    garnish ideas.  Currently (in my trials at home! ;-) ) I'm placing them
    on a dark dish with a pool of cream on the bottom.. I'm then pouring a
    very thin layer of pure maple syrup over them and a dollop of clotted
    cream in the centre with a pecan on the cream.. it looks nice but not
    stunning.. I'm hoping for stunning!  My pie recipe is a very rich one
    and I want to avoid whipped cream or spray cream totally!

    Any ideas?

    /gailann

                         
                                   
                                                  

    
    How about this:  Onto the pool of cream, make small parallel lines of
    the maple syrup.  Draw a dull knife across the lines to make a sort of 
    marbelized pattern with the cream and syrup.  It's easy and impressive. 
    
    Mike 

    I tried that.. the syrup disappeared into the cream within second..  I
    then tried it with molasses.. that looked really nice.. but the taste
    was in competition with the pie filling..

    I just talked to a friend of mine who suggested a blackberry puree,
    strained and used against the cream just for colour.. there would not
    be enough to endanger the taste.. my other thought is a caramel sugar
    basket inverted over the pie..  whatcha think?

    gailann

    How about thin strips of candied orange peel, or candied ginger?  I
    think the tart or spicy flavor would set off the richness of the
    custard.  You could shape the strips in some decorative fashion. . .
    
    Laura

    
    Blackberry and pumpkin _sounds_ vile, but it might work.  
    
    I like the spun sugar idea. When you win with that you will have
    deserved it....
    
    Mike 

    
    what about a chocolate sauce dragged through the cream?

    Yea I did think about a chocolate cream sauce with chocolate shavings
    on the pie - I thought maybe I could put some ginger in the chocolate
    sauce..   I like the idea of the orange peel, I actually put a tiny
    amout of orange zest in my pie filling so that might just work nicely..

    I'm gonna experiment tonight.. try all different things out on a small
    scale.. I'm gonna be so sick of pumpkin pie by the time Thursday
    evening rolls around it just aint gonna be true! ;-)

    Whoever said blackberry sounded vile I agree!  It was *just* a passing
    thought based on colour! ;-)

    I'm leaning very heavy toward the spun sugar or chocolate sauce (very
    little just for colour) ideas..   but please if you've got anymore do
    add them!

    gailann

    you could always try adding a few pieces of Terry's milk chocolate
    orange on the top - spread them like a flower or fan, or Cadbury flakes
    sprinkled randomly on top....but then again, sometimes chocolate is
    best when left alone for pure enjoyment.  :^)

    How about baking some maple leaf shapes out of the leftover pie crust?
    Paint with chocolate sauce to make the veins of the leaves with a small
    artist's paint brush.  Or paint with egg wash prior to baking for a
    glossy affect, then drop them in strategic places in the maple syrup
    pool.

    first of all I made it through the cook-off - I'll be on MasterChef!

    I ended up doing a ginger cookie crumb crust laced with orange liqueur
    and to the pumpkin filling I added a pinch more ginger and some orange
    liqueur, in place of condensed milk or cream I used clotted cream - it
    made a lovely rich pumpkin tart... I garnished it simply with a little
    glob of clotted cream and a few strands of orange rind... 
                                                           
    My complete menu is as follows:

    starter: Tomales with pepper strips in a red pepper gravy

    main:    stuffed cheese (stuffed with wild mushrooms, whole spices and
             tomato) - served with Mexican beans cooked in beer and freshly
             made flour tortillas.

    dessert: The pumpkin tart in a ginger crumb base laced with orange
             liqueur.

    thanks everyone for your ideas.. they spurred me on to experiment more!

    gailann
          
                                     

                                                                

Pumpkin Pecan Pie

3 slightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
1 pastry shell
1 cup pecans (chopped or half)

Combine all ingredients.  Pour into unbaked pastry shell.  Top with
pecans.  Bake at 350F for 40 minutes.

Pumpkin Creme Pie
-----------------
4 oz cream cheese
1 tbsp milk or half & half
1 tbsp sugar
1� cups thawed Cool Whip
1 graham cracker pie crust
1 cup cold milk or half & half
2 pkgs of Jello vanilla pudding
1 15oz can pumpkin
1 tsp cinnamon
� tsp ground ginger
� tsp ground cloves

- Mix cream cheese, 1 tbsp milk, 1 tbsp sugar, until smooth.
- Mix in Cool Whip.
- Spread on Pie Crust.

- Mix 1 cup milk and pudding mix.
- Stir in pumpkin and spices.
- Spread on top of cream cheese mixture.
- Refrigerate at least 3 hours.

    My friend wants to make up a mixture of "pumpkin pie spice" and is
    looking for the proportions of spices.  She has been using the mixture
    from the grocery store.  I see there are a number of variations in the
    recipes here, so I'm sure there's no one answer but...
    
    What is your suggestion for a mixture of spices to make "pumpkin pie
    spice", by proportion?
    
    Thanks!
    
    Jane
    

re: .38

>    My friend wants to make up a mixture of "pumpkin pie spice" and is
>    looking for the proportions of spices.  She has been using the mixture
>    from the grocery store.  I see there are a number of variations in the
>    recipes here, so I'm sure there's no one answer but...
>    
>    What is your suggestion for a mixture of spices to make "pumpkin pie
>    spice", by proportion?
    
Has it occurred to your friend to look at the ingredient list of the store
bought spice mix?  Another good place to look for things like that is in a 
cookbook.  Find a scratch recipe and see what it uses.  For instance, the 
pumpkin pie recipe in Fanny Farmer uses 1 1/2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, and 1/2 teaspoon cloves (I assume they mean ground cloves).
I wouldn't be at all surprised if other recipes had different spice lists.
There are no hard and fast rules in this sort of thing.

-Hal