|
Post by Tammy on Nov 9, 2007 7:23:49 GMT -5
OK...all this talk about Thanksgiving and Pumpkin pie...
PLEASE will someone share with an Aussie, who does NOT have thanksgiving or anything similar that involves pumpkin pie, a good old reliable recipe for Pumpkin Pie... it is NOT something that is done here...but sounds GOOD!
I LOVE pumpkin, and currently have three sitting on my kitchen bench...but the sound of pumpkin pie has my tastebuds tingling...
So anyone...everyone... fire away your best and favourite Pumpkin Pie recipes....
Please...
|
|
|
Post by Chris on Nov 9, 2007 8:29:39 GMT -5
I always use the recipe on the Libby's pumpkin label. I did just see a delicious sounding recipe in a magazine for pumpkin cheesecake pie. Yummy!
|
|
|
Post by Chris too on Nov 9, 2007 8:41:02 GMT -5
Do you have a pie crust recipe? I'll assume you do.
to prepare the pumpkin: cut off the top of the pumpkin and scrape out all its "guts." Split it into 4 quarters and place them, along with the stem-less top, skin-up on a large rimmed baking sheet. Put the sheet in the oven, pour some water into the sheet (enough to cover the bottom), and bake at 325 deg. F. until the meat of the pumpkin is soft ~1 hour. It will smell marvelous while baking. Let it cool, then pull the tough peels off and stick the meat in batches into a blender or food processor to mash nicely - or you can use a potato masher. The smoother you blend, the smoother your pie will be. My DH loves it nice and smooth, but I prefer a few pea-sized lumps. So you choose.
Two Pumpkin Pies 3 eggs + 1 yolk 3 cups cooked, blended pumpkin 1 1/4 cup white sugar 3/4 cup brown sugar 1 1/4 tsp salt 2 tsp cinnamon 1 tsp ginger 1/4 tsp ground cloves 1 3/8 cup whole milk 1 1/8 cup evaporated milk (not sweetened, condensed)
Mix together the pumpkin with the eggs & beat well. Combine all other ingredients except the milks, add to pumpkin, and beat until smooth and even. Add the milks and blend well to get a smooth, even custard. It will be rather thin. Pour into two already prepared pie shells (I can send a recipe for this too, if you want) Bake at 375 deg. F. for 70-80 minutes. You know a pumpkin pie is done when you stick a slim knife into the center and it splits (like custard).
If you remember that this is just a pumpkin-flavored, custard pie, you'll do well.
Have fun! Chris too
|
|
|
Post by ALLISA on Nov 9, 2007 13:41:09 GMT -5
wow....that was pretty impressive Chris..... Tammy.....I've only bought my pumpkin pies...never baked one from scratch !! Costco has a GREAT one for anyone who also prefers to buy !! LOL
|
|
|
Post by Chester on Nov 9, 2007 15:18:29 GMT -5
Hey Chris, If you don't mind share your pie crust recipe too!
I've never made a pumpkin pie from a real pumpkin, just canned pumpkin.
I've got a pumpkin cookie that is my all time favorite. I may need to try pumpkin pie instead this year.
Thanks! Dawn
|
|
|
Post by Chris too on Nov 9, 2007 18:29:25 GMT -5
You may change your mind when you see this recipe Pastry to make 2 pie crusts 1 1/2 cup flour (all-purpose, not self-rising) 1/2 tsp salt 1/3 cup butter straight from the fridge, cut into pieces 1 egg 2 Tbs ice water Mix together the salt and flour in a medium-sized bowl (preferably with a handle) or food processor. Cut the butter in using either a pastry cutter or a food processor until it looks roughly like course-ground corn meal. Whisk together the egg and the ice water. Loosly pile the flour mixture onto one side of the bowl and drizzle on the water a bit at a time, while moving the wet bits to the other side with a fork. If you do this right, the whole bunch will be damp but will not look like it will stick together in a million years. On particularly dry days, you may need to add as much as a tablespoon more ice water, but try not to (it can toughen the crust). Divide this mixture into two parts and press them into balls (they will - if not, a little tiny bit of water will help). At this point, most recipes tell you to form them into disks and stick them in the fridge for an hour, but we've been very gentle with the very cold butter, so I skip that. Do it if you want. Put one of the balls on a large sheet of plastic wrap on a flat, dry surface, and press it into a disk. Try to make it nice and round and "heal" any dry spots with a dribble of water. Put another sheet of plastic wrap on top and start rolling from the center outward, turning as you go. You will have to peel the top plastic up and put it back down regularly because it wrinkles up. I prefer this to using excess flour to prevent sticking. You can pick the whole thing up, flip it over and roll it from the backside too. Do all of this until the circle is large enough for your pie dish. Peel off one of the plastic sheets and carefully flip the thing into your pie dish. Move it around however you wish and shape it loosly into the dish, then peel off the other plastic sheet. Trim the edges however you like, do the other one, and you're good to go. Happy baking! Chris too
|
|
|
Post by Emilysmom on Nov 9, 2007 18:55:28 GMT -5
Tammy, I love pumpkin pie, and I always do exactly like Chris said (NOT Chris too..........way tooooo much trouble for me!): Just get a can of Libby's pumpkin and follow the recipe on the back of the can. It's delicious! And my "home made" pie crust involves buying 2 pie crusts in the dairy case at the grocery store and spread it out in the pie pan and form the crust around the sides in various ways. That's about as home made as I can handle!!
Susan
|
|
|
Post by Tammy on Nov 9, 2007 19:49:03 GMT -5
That recipe sounds good and easy enough Chris too, just a question, the ginger you use, is that fresh grated ginger, chrystalised and chopped or powdered ginger??... My usual pie crust recipe is a sweeter pastry, will that work? or is a more plain one (like yours)better? I dont want to make it too sweet, but I have a favourite fool proof recipe that I know works for me every time...pastry is not one of my favourite things to make...mostly I will just buy frozen sheets.
As for everyone else... Canned Pumpkin??? We dont get pumpkin in a can in Australia!!... You guys have convenience EVERYTHING!!
|
|
|
Post by Chris too on Nov 10, 2007 8:59:49 GMT -5
Tammy, I use powdered ginger. So make proper adjustment for the fresh stuff if you're using it. Pumpkin custard is so packed with flavor that a plain, buttery, flaky crust sets it off nicely, but most people think so little of the crust part that any crust will do. I have been known to eat the custard right out of the shell, leaving the crust behind on my plates - I'm picky about my crust I'd love to try your pastry for other recipes. Will you share the recipe for it? "pastry is not one of my favourite things to make" ditto. And now that you've seen my recipe, you know why. "Easy as pie?" whoever came up with that one must've bought their pies in the freezer department!! Chris too
|
|
|
Post by Tammy on Nov 10, 2007 21:42:19 GMT -5
Chris, here is my recipe, you might need to convert the measurements.
FOOLPROOF PASTRY.
Heat in a saucepan 60grams of butter, 60grams of sugar and ¼cup of milk. When butter is melted and mixture is still a little warm stir in 1 beaten egg, then quickly mix in 1½cups of Self raising flour.
Turn onto floured surface and roll out to size and shape required.
Good luck and happy baking!
|
|