Pumpkin Pie

[Toria]

I made a resolution last year that this year I wasn't going to let things pass me by, so with Halloween coming up... does anyone have a good pumpkin pie recipe? It's not something that we usually see in the UK - I only just discovered that you can get pumpkin in a tin (can)!!!

My oven isn't up to much at the moment... but I'm going to give it my best shot!

 

[DharmaGirl]

I've never made one but I'd be interested too!

 

[nursenurse]

I made the one from Chow.com, titled "Easy Pumpkin Pie". I am a whiz in the kitchen, I can make anything complicated including my own puff pastry, but I can't make pie crust to save my arse. The one included with the recipe was great!

I am not a huge nutmeg fan, so I used mace instead, which is actually the ground covering of the nutmeg seed. It is a little less nutmeggy, and I only used 1/4 teaspoon. If you like nutmeg, then use it, but I think the 1/2 teaspoon is too much for 1 pie, I would use half. Also decreased the salt by half. Added 1/4 teaspoon allspice as well, that is how my Mom used to make hers.

http://www.chow.com/recipes/30175-basic-pumpkin-pie

Hope I did that link correctly.

Cheers!

 

[Nighthawk]

There are a lot of good recipes online. A site I have used before is allrecipes.com but you will have to convert.

 

[Kas_Can_Fly]

I love nutmeg and cinnamon... I think half a teaspoon is nothing! :p

If you've got the time buying and roasting some pumpkin (I did some the other week - half for soup, half roasted with brown sugar and allspice) would taste far nicer than the tinned stuff, although maybe it's just my memory of it - it's a fantastic laxative for dogs and ferrets if they ever eat something they shouldn't. :yuck::inpain::eek:

 

[Seasounds]

I'm a pumpkin pie fan. My favorite!
I'll get a tastey recipe for you by Tuesday, from a friend at work, who's out till then. She has a great pumpkin pie recipe.

Fresh (new) dried spices can add to the flavor, and canned evaporated milk can add to the creamy like texture. Most all the time I use canned pumpkin. As you've probably noticed, from different pies you've tasted, cooks vary the balance of cinnamon, nutmeg, ginger, and cloves, and sweetness, to their preference.

If you don't want to bother with individual spices, and want to save a bit of money, look for a pre-blended 'pumpkin pie spice' bottle, to purchase. I can always get a good prediction of whether or not I like the overall flavor, by tasting the mixture before baking. The more eggs in the recipe, the more the pie will have custard flavor. (A standard pumpin pie isn't custard-like.) Tweak the flavor till you like it.

If you are vegan, Egg Replacer (US brand) works well as an egg substitute. And you can always replace soy milk for dairy milk.

A standard here in the states is found in Joy Of Cooking.

Meet you here Tuesday night.

 

[DharmaGirl]

I can't make pie crust to save my arse.

Me neither, I will have to try this one.

 

[Seasounds]

Oh, and another standard recipe is found on the back of Libby brand canned pumpkin. Yummy!

 

[arfie]

Don't forget soup! Don't even need an oven for it. I learned it as "Sopa de calabaza"

Steam the whole pumpkin just long enough to soften the shell. Get two good sized bowls ready while you wait. Scrape the meat from the shell into one bowl. Scoop the strings and seeds into the second bowl. You can either simmer the pumpkin meat into your soup or puree it in your blender. Season to taste. I like a sprinkle of salt and nutmeg, but I like experimenting even more.

When I do have an oven (not this year :meh:), I clean up those seeds, salt and bake them (hotter is better) until they are light brown.

 

[Venusian]

This is the recipe that I use all the time. I like having the little bit of citrus that the orange juice adds. Don't be scared to change the amounts of the spices to make it a little spicier or a little less. Good luck!

Ingredients:

• 4 [DLMURL="http://www.food.com/library/egg-142"]eggs[/DLMURL]
• 1 1/2 cups [DLMURL="http://www.food.com/library/brown-sugar-375"]brown sugar[/DLMURL]
• 1 (12 ounce) can [DLMURL="http://www.food.com/library/evaporated-milk-500"]evaporated milk[/DLMURL]
• 1/2 teaspoon [DLMURL="http://www.food.com/library/ginger-166"]ginger[/DLMURL]
• 1 teaspoon [DLMURL="http://www.food.com/library/cinnamon-324"]cinnamon[/DLMURL]
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon [DLMURL="http://www.food.com/library/salt-359"]salt[/DLMURL]
• 29 -30 ounces [DLMURL="http://www.food.com/library/pumpkin-285"]pumpkin[/DLMURL] (2 small or 1 large can)
• 1/4 cup orange juice

Directions:

1. Beat eggs, add sugar, milk and spices. Then add pumpkin and orange juice and mix well. Pour into chilled pie crusts. Bake 400 degrees for about 40-45 minutes or until set.
2. If you start with fresh pumpkin, bake or boil it first until tender. If you boiled it, drain off water and cook on top of stove to dry a little, stirring often.

This will make 2 pies. And one note, it is a very liquid , runny filling especially if you are using fresh pumpkin, it will set once it bakes. You know it is done when you stick a toothpick or a butterknife into the center of the filling and it comes out clean.

 

[Britt.f7]

I've used the Betty Crocker cookbook and the back of the can. I can make a crust, but when I don't want the hassle I use my mom's way, buy a frozen crust, or a crust from the dairy. Premade and easy. Good luck! I use to be the one to make pies for the family gatherings, now it is my niece, I got bumped. Bummer for me. I actually enjoyed doing it.

 

[amethist]

This how pumpkin pies are really made. :roflmao:

Sorry could not resist this.