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Is Your Pumpkin Pie Made from the Right Part of the Pumpkin?
- Thread starter Ivan Seeking
- Start date
In summary, Ivan says that he likes to make pumpkin pie from cheese pumpkins because they are easy to cook and have a bland taste. He also says that he makes the crust from scratch. Pumpkin pie is usually easy to make, but he says that there is one downside to making it - the guts of the pumpkin.
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turbo
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I have GOT to carve one of those for next Halloween!
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Kronos5253
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Hahahahah that's great! Awesome pic :D
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hypatia
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Ahahah love it. Yummy love my pumpkin pie too!
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Great one Ivan 
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Moonbear
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But, hey, wait, that's the crappy part of the pumpkin you wouldn't want to make pie from!
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turbo
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Pun'kin guts! No pie there!Oh, no! Mr.Bill!Moonbear said:
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gravenewworld
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Funny pic, although those are the wrong type of pumpkins to make a pie from.
You want to use pumpkins like these (cheese pumpkins):
http://farm2.static.flickr.com/1440/1470433347_0f4b1b370b_o.jpg
I make pumpkin pie from real pumpkins every year here is the recipe:
-Cut pumpkin up into wedges. Steam in pot until tender and flesh can be easily scraped from the skin.
-Take scraped pumpkin and blend until you have a smooth puree. Blot puree with coffee filters to remove as much water as possible
-Mix 3/4 C sugar (could use 1/2 C if you like less sweet pumpkin pie which i usually do), 1tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt together
-Take 2 C pumpkin puree and blend with 2 eggs, putting in eggs 1 at a time. Add in sugar mixture
-Add in 1 C heavy cream or 1/2 and 1/2.
Add mix to pie crust. Cook in preheated over at 425 for 15 minutes. Reduce temp to 350 and cook for 40-50 minutes until a knife inserted into center of pie comes out cleanly.
Very easy. You can add cloves, but I usually never do because I don't like them. All ingredients are real, nothing comes from a can. Libby's pumpkin pretty much dominated all pumpkin pies and they are owned by the same company that makes evaporated milk which is why it is semi-difficult to find a recipe that does NOT use nasty things like evaporated milk.
here's how my pie turned out, i made the crust from scratch too:http://www.freeimagehosting.net/uploads/51506d0840.jpg
You want to use pumpkins like these (cheese pumpkins):
http://farm2.static.flickr.com/1440/1470433347_0f4b1b370b_o.jpg
I make pumpkin pie from real pumpkins every year here is the recipe:
-Cut pumpkin up into wedges. Steam in pot until tender and flesh can be easily scraped from the skin.
-Take scraped pumpkin and blend until you have a smooth puree. Blot puree with coffee filters to remove as much water as possible
-Mix 3/4 C sugar (could use 1/2 C if you like less sweet pumpkin pie which i usually do), 1tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt together
-Take 2 C pumpkin puree and blend with 2 eggs, putting in eggs 1 at a time. Add in sugar mixture
-Add in 1 C heavy cream or 1/2 and 1/2.
Add mix to pie crust. Cook in preheated over at 425 for 15 minutes. Reduce temp to 350 and cook for 40-50 minutes until a knife inserted into center of pie comes out cleanly.
Very easy. You can add cloves, but I usually never do because I don't like them. All ingredients are real, nothing comes from a can. Libby's pumpkin pretty much dominated all pumpkin pies and they are owned by the same company that makes evaporated milk which is why it is semi-difficult to find a recipe that does NOT use nasty things like evaporated milk.
here's how my pie turned out, i made the crust from scratch too:http://www.freeimagehosting.net/uploads/51506d0840.jpg
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FAQ: Is Your Pumpkin Pie Made from the Right Part of the Pumpkin?
How do you make the crust for pumpkin pie?
The crust for pumpkin pie is typically made with a mixture of flour, butter, and cold water. Some recipes may also call for sugar, salt, and/or spices. The ingredients are combined and kneaded until a dough forms, which is then rolled out and placed in a pie dish. It is important to keep the dough cold while working with it to ensure a flaky crust.
What are the main ingredients in pumpkin pie filling?
The main ingredients in pumpkin pie filling are pumpkin puree, eggs, evaporated milk, sugar, and spices such as cinnamon, nutmeg, and ginger. Some recipes may also call for additional ingredients like vanilla extract, molasses, or brown sugar.
How do you make pumpkin puree for pumpkin pie?
Pumpkin puree can be made by roasting or boiling pumpkin chunks until they are soft, and then pureeing them in a food processor or blender. Canned pumpkin puree is also a convenient option and can be found in most grocery stores.
What is the best way to prevent a pumpkin pie from cracking?
To prevent a pumpkin pie from cracking, it is important to not overmix the filling and to avoid overbaking. Overmixing can cause air bubbles in the filling which can lead to cracks. Overbaking can cause the filling to pull away from the crust and create cracks. It is also helpful to cool the pie slowly by leaving it in the oven with the door cracked open for a few minutes before removing it completely.
Can pumpkin pie be made ahead of time?
Yes, pumpkin pie can be made ahead of time. It can be stored in the refrigerator for up to 3 days before serving. If making it more than a day in advance, it is recommended to store the pie without the whipped cream topping and add it just before serving. Pumpkin pie can also be frozen for up to a month. To thaw, place it in the refrigerator overnight and then let it sit at room temperature for about an hour before serving.