Pumpkin Pie

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DCComic
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Pumpkin Pie

Post by DCComic » Tue Oct 09, 2018 7:41 pm

We have pumpkins.
I want to make a 100% authentic pumpkin pie.
Like Charlie Brown might eat.

Ah! on Thanksday, when from East and from West,

From North and from South comes the pilgrim and guest;
When the gray-haired New Englander sees round his board
The old broken links of affection restored;
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before;
What moistens the lip and what brightens the eye,
What calls back the past, like the rich Pumpkin pie?


Jello, marshmallow and Whizz will be considered.
Also cinnamon.
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Re: Pumpkin Pie

Post by BulletPark » Tue Oct 09, 2018 7:50 pm

Why make one when you can show up at my aunt's place on Thanksgiving, toss back your 18-year old scotch in one gulp, scream: "Your entire fucking life is a lie!" and get one delivered down the table extra special rush delivery at absolutely no charge to you?

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Re: Pumpkin Pie

Post by DCComic » Tue Oct 09, 2018 7:51 pm

BulletPark wrote:
Tue Oct 09, 2018 7:50 pm
Why make one when you can show up at my aunt's place on Thanksgiving, toss back your 18-year old scotch in one gulp, scream: "Your entire fucking life is a lie!" and get one delivered down the table extra special rush delivery at absolutely no charge to you?

Sounds like a plan. What shall I bring?
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Re: Pumpkin Pie

Post by BulletPark » Tue Oct 09, 2018 7:52 pm

30 years of resentment and a shitty mood.

And a box of cashew brittle.

For the kids.

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lolasf
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Re: Pumpkin Pie

Post by lolasf » Tue Oct 09, 2018 8:06 pm

I have never made a pie from a real pumpkin. I remember my mom doing it when I was a kid and saying it totally wasn't worth the time.

Authentic to me is the recipe on the back of a can of Libby's Pumpkin. Not the pre-spiced pie mix stuff, just pumpkin.
pumpkin.jpg
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Re: Pumpkin Pie

Post by DCComic » Tue Oct 09, 2018 8:09 pm

But we have actual home-grown pumpkin from the vegetable garden.
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Re: Pumpkin Pie

Post by BulletPark » Tue Oct 09, 2018 8:11 pm

So then cook it and follow the recipe on the back of the can.

Evidently molasses and maple syrup are involved; also be sure to use a butter, rather than a lard-based crust and whip the cream by hand.

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Re: Pumpkin Pie

Post by BeatRaven » Tue Oct 09, 2018 8:24 pm

we like 5 spice powder roasted in a pan first. I say cloves to cinnamon two to one.

Cooking a pumpkin takes forever.

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Re: Pumpkin Pie

Post by mishmish » Tue Oct 09, 2018 8:50 pm

?? The pumpkin I use for couscous has to be added last to the pot because it cooks more quickly than other veges.

I've asked this before but no consensus - are the ones used for jack-o-lanterns edible?

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Re: Pumpkin Pie

Post by BulletPark » Tue Oct 09, 2018 9:26 pm

mishmish wrote:
Tue Oct 09, 2018 8:50 pm

I've asked this before but no consensus - are the ones used for jack-o-lanterns edible?
Yes.

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Re: Pumpkin Pie

Post by Moethebartender » Tue Oct 09, 2018 9:55 pm

It's customary to remove the candle and melted wax prior to digging in. There's probably a couple of other steps that would improve things.
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Re: Pumpkin Pie

Post by BulletPark » Tue Oct 09, 2018 10:17 pm

Heh.

'Sugar pumpkins" are on sale with Jack'O'Lantern pumpkins in the Northeast and those are the ones for pies - they are smaller, sweeter and easier to manage overall. Lantern pumpkins are perfectly edible, but are better for soups and stews.

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Re: Pumpkin Pie

Post by gnd » Wed Oct 10, 2018 12:25 am

DCComic wrote:
Tue Oct 09, 2018 8:09 pm
But we have actual home-grown pumpkin from the vegetable garden.
double cream, lots of whole eggs, some maple syrup, pumpkin spice (allspice, ållehande, cinnamon, nutmeg, cloves, etc)....roast the pumpkin then mash; a bit of whole milk...

pie crust. Flakey. made with lard, flour. water, a tiny bit superfine sugar.

baked in oven. served cold. with fresh whipped cream.
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Re: Pumpkin Pie

Post by rezuar » Wed Oct 10, 2018 2:52 pm

Watch this, people. A non-authentic recipe from an EE coming!
We can’t get pre-made pumpkin puree here so I just cut some pumpkin and boil it in a small amount of water. It’s mushy within 15 minutes.
Then i add a can of condensed sweetened milk, the spices, and two beaten eggs. Mix thoroughly , pour into the crust and put it in the oven for 35 mins et voila!

I’ve never tasted authentic pumpkin pie, mind, so the one I made could’ve been total shit for all I know.
Keep an open mind but not so open your brain falls out.

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VinnyD
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Re: Pumpkin Pie

Post by VinnyD » Wed Oct 10, 2018 3:49 pm

That sounds quite authentic enough, rez. I would use cream and sugar instead of the condensed milk but I am sure plenty of people use condensed milk, or at least used to when fresh milk wasn't so widely available.

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Re: Pumpkin Pie

Post by DCComic » Wed Oct 10, 2018 3:57 pm

This is coming together.
How spicy should it be?
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Re: Pumpkin Pie

Post by VinnyD » Wed Oct 10, 2018 4:15 pm

BRs suggestion of two parts cloves to one part cinnamon is terrible. Easy on the cloves.

This is the recipe from the back of the Libby's can.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

I bet half a cup of sugar would be enough, especially if you are using sweetened whipped ceam.

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Re: Pumpkin Pie

Post by DianaHaddad » Thu Oct 11, 2018 4:05 am

Pumpkin pie is really good with a crust made out of gingersnaps.
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