pumpkin pie

[Queen Of The High Teas]

How do you make it? I love US foods, and since sitting carving a pumpkin this morning, its gotten me thinking, about pumpkin pie. I made some Halloween muffins with pumpkin in them and liked them, so I want to try and make a pie. Trouble is I have no idea how to. I've looked online and gotten stuck,because I'm not even sure how to cook the pumpkin! Does anyone know how to make it? And what part of the pumpkin I need to use?

[danni02]

all i can tell you is you'll need butternut squash which is actually a pumpkin. the big orange carving ones here are not for eating.

[bulletr0k]

You can puree the pumpkin filling but it's much easier to use a pre-made filling. I haven't tackled any pies yet (I'm a baker but I prefer cakes/breads), but the process of making the filling isn't easy I believe.

[Queen Of The High Teas]

Bullet do you mean like canned pumpkin, or canned pie filling? Or is it the same thing?

[Gamina]

Its pretty easy.

I have made it with a recipe from the BBC. The part of the pumpkin you want is the flesh. Not the stringy goo in the middle and not the skin but the pale stuff that falls in between that. I cooked mine by steaming but you could boil it to. You then smoosh the cooked flesh through a sieve so its smooth and add cream, sugar and spices into a pan and heat to a simmer. Add this mix to eggs and stir in the pumpkin puree and then I baked it in a premade pie dish but you could make up a simple shortcrust pie base first.

This is the recipe I use

Ingredients
For the pastry
sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)
For the filling
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream
Preparation method
Pre-heat the oven to 180C/350F/Gas 4.
Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
Then lightly whisk the eggs and extra yolk together in a large bowl.
Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

[bulletr0k]

Originally Posted by Wobbles

Bullet do you mean like canned pumpkin, or canned pie filling? Or is it the same thing?

I believe they're the same thing, but i'd check the ingredients just to be sure.

[HollyHamster]

My method for making pumpkin pie is to buy one all ready made from the store, but from what you've said, it sounds like your grocery stores/bakeries don't usually have those. Here in the states its all we can do to avoid running into them this time of year.

My grandmother used to make them from scratch, with fresh pumpkin straight out of the patch. However, now a days, more and more people find it convenient to buy a can/tin of pumpkin puree as they don't have space to grow a pumpkin themselves (I've grown them before and it takes quite a bit of garden space as the long vines grow everywhere).

I like my pumpkin pie with a dollop of whip cream or cool whip on top. Yum! Now I am really looking forward to Thanksgiving.

[Mikayla]

Pumpkin pies are my favorite dessert food!!!

I don't know any recipes, but my Auntie makes the best

[HollyHamster]

My grandmother's pies were the best. She hand made every little thing, down to the crusts. My favorite pie flavor was her apple pie. Its crust was so flaky and delicate, and the filling so cinnamony sweet. She even sprinkled brown sugar and cinnamon into the dough of the crust when she was making it. I long for another of her pies, but she has since passed, peacefully in her sleep, so I am going to have make due with bakery pies. I am not much of a pie maker, sad to say, though I love to try.

[Queen Of The High Teas]

I am going to have a go at that recipie, but I'll get some canned pumpkin for back-up! Think I'll get a ready made pie crust to be on the safe side as well Do you meant to eat it hot or cold?