Is pumpkin pie nice? does anyone have a good recipe?

[virgiltracey]

We will have the flesh from two medium sized pumpkins to use up. I've never tasted pumpkin pie. What is it like?

I used fresh and it was fine esp as I could buy 3 pumpkins for the price of one tin but tinned would be less hassle then cooking and preparing a pumpkin

Either or - no huge difference in taste :) Not many places sell canned so fresh is easy and readily available.

Its MY name! [hgrin] you are the imposter!

So I'll just see what I can get hold of what's cheapest then.

well in that case I am not saying what pumpkin to get. cheapest is real also messiest Buy the Waitrose tinned one.

I was me first. so [hgrin]

'real' pumpkin, as opposed to plastic pumpkin... sheesh - see what you do to me OP? [hgrin]

Pumpkin pie is delicious. I am the only one in my house who likes it so I get the whole thing to myself! I am American and always use canned pumpkin. Fresh is too much trouble and doesn't taste as nice.

Now I need pumpkin pie. And possibly pecan pie. I am on weight watchers and I don't even want to look up the points value of those two things.

www.pickyourown.org/pumpkinpie.php

you can use big pumpkins, but they have less flavor & sugar in them. you could get the pulp & strain all the water out to help with that.

pumpkin pie is like egg custard with spices & a vague hint of pumpkiny-ness.

I make it with crushed biscuit & butter base, not pastry.

OR you can use it for a soup - but add it with another ingredient with more flavor & use it as a filler. e.g. mushed pumpkin & bean soup type thing.

Ooh, I love pumpkin pie, especially for breakfast! It's like a delicious quiche! DNP, if you add cranberries to the pecan pie, it gains some positive WW qualities.

I was invited to a Thanksgiving party this year and asked to bring a pumpkin pie. When we buy them in the store I don't think they are very nice, so I hoped a homemade one would be better. This is the recipe I used: southernfood.about.com/od/pumpkinpies/r/bl21016d.htm except I doubled the ginger.

I couldn't get canned pumpkin (sold out!) so I bought a carving pumpkin, hollowed out as much flesh as possible and then baked the results. I liquidized the mixture and then bubbled it up on the stove to reduce it as dh said it was too running. At this point it tasted really quite nasty, but once the sugar and condensed milk and spices went in it tasted good, and after it was cooked it was really excellent. I used a hot water crust pastry because it's much easier than rolling it out (me and pastry don't really get on).

I have a really great recipe for pumpkin bread (more like a sweet dense cake than bread) if anyone wants it. It's really great with cream cheese frosting on, or a chewy walnut and toffee topping.

Yes Please Jacksmania :)

yes please from me too jacks maybe post it in recipes so we can all try it.

Yes plse Jack I have a pound of pumpkin glop left to use

I'll post it here and in recipes :)

Pumpkin Bread
Apologies in advance for the liquid measurements, I live in Canada.
1 cup = 250 mL or 8 fl. oz.
1 tsp = 5 mL
1 tbsp = 15 mL

Butter or spray a 9" x 5" loaf pan.
Preheat oven to 350 F (175 C).

Whisk together: 1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 to 2 tsp ground cinnamon
1 tsp pumpkin pie spice
(If you don't have pumpkin pie spice, you can omit this - it will be sweeter - or substitute a combination of cardamom, nutmeg and a tiny bit of anise.)

Combine in a small bowl: 1/3 cup water or milk
1/2 tsp vanilla essence

Beat in a large bowl: 6 tbsp or 3/4 of a stick of butter
1/2 cup white sugar
2/3 cup packed brown sugar

Beat in one at a time: 2 eggs

Add and beat on low speed just until blended: 1 to 1 1/2 cups pumpkin puree (canned pumpkin)

Add the flour mixture in three parts, alternating with the milk mixture.

Fold in 1/2 (or more) cups chopped pecans or walnuts.

Pour into pan and bake at 350 F/ 175 C for an hour or until a toothpick inserted comes out clean.

My variation: after spraying the loaf pan, I sprinkle the pan with lots of chopped pecans/walnuts and toffee bits, then I pour the batter on top. This makes a yummy chewy nutty toffee topping on the pumpkin bread. Mmmmm!!!

Whoops, forgot the cream cheese frosting recipe:

8oz/250 g cream cheese (regular full-fat Philly)
1/4 cup butter (60 mL or 6 tablespoons)
2 1/2 cups (600 mL in liquid measure) icing sugar
2 tsp vanilla essence

Soften cream cheese (leave it out on the counter for a while), cream butter and cream cheese together, add vanilla, slowly add icing sugar.

I don't suppose anyone actually has to hand a Hummingbird Bakery cookbook? Colleague #1 is a bit obsessed with the pumpkin pie they have there and I thought it might be nice if I actually bake that one for him.

Also posted in Recipes :)

Hummingbird Pie :)

For the shortcut pastry

125 g of cold butter
250 g of flour
100 g of icing sugar
1 egg or 1 yolk and 30-40 ml of cold water
a pinch of salt
orange zest or spices optional (cinnamon, ginger, ground cloves?.)
In a Magimix process all the ingredients with the blade until you get a soft and uniform dough. Roll it in a bowl and wrap it with cling film. Chill it for at least 1/2 an hour.

Once the dough is firm to the touch, you can roll it on a floured surface, transfer it in a tart tin and blind bake it for 15-20 minutes at 180° until the edges get crusty. Remove the baking bean and return the tart shell to the oven for another 5 minutes.

Let the tart shell rest while you are preparing the filling.

For the filling

1 egg
1 tin or 425 g of pumpkin puree
235 ml of evaporated milk or condensed milk (in that case add the sugar at the end only if you think it?s necessary)
220 g of soft brown sugar
1 tsp of salt
2 tsp of cinnamon
1 tsp of ground ginger
1 tsp of ground green cardamom
1/4 tsp of cayenne pepper
1 tbsp of candied citrus peel
In a bowl, whisk together the pumpkin puree, the evaporated (or condensed) milk and the egg.

Add the spices up to your taste and finish with the sugar. Adjust the seasoning and fill the tart shell with the mix.

Cook it for about 30-35 minutes at 180° until the filling is firm but still a bit wobbling in the center.

Let it rest on a rack until it?s cold.

On the thread in Recipes somebody asked about using fresh pumpkin rather than canned so here's what I posted there:

If you have the scooped-out inside guts of a pumpkin, put it in a baking dish and bake/roast at 375F/190C for 45 mins. That's if the skin isn't still attached. Then scoop it out of the baking dish and bout it in a sieve and let any excess liquid drain out for an hour.

If you have a whole pumpkin, cut it, place it flesh-side up on a baking tray and bake/roast at above temp for 60-90 mins. Then scrape off the skin and let it drain in a sieve, as above.

Canned pumpkin tends to be firmer and a bit sweeter, fresh gives baked goods a fluffier texture. You may have to add a bit more sugar - just taste the batter and adjust. I'd add more brown sugar, rather than white, but that's my personal preference.

Pumpkinmousse - thank you so much!

oh you know I am going to have to bake both of these recipes now. And eat them, life is just not fair!

Thanks for the recipes. [hgrin]

I just had a go at pumpkin pie and turned out very well. Delicious! Here's my recipe:

amyfwillis.com/2014/10/29/pumpkin-pie-simple-dessert-for-the-same-price-as-a-gt/

Let me know how yours turn out.