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Joelf

Pumpkin Pie

3 posts in this topic

Hi All

 

Having read the posts about Thanksgiving celebrations, I've developed an insatiable desire for Pumpkin Pie!!

 

Does anyone have a tasty recipe? I presume that other things are added to the pie as well as the pumpkin; herbs etc. (Bearing in mind that although I really enjoy cooking, I'm not the greatest cook on the planet! ;) :lol:)

 

I've never eaten a pumpkin so am quite intrigued as to the taste and texture. :)


Jo Frowde

ISN Assistant Webmaster

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International Scleroderma Network (ISN)

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Hi Jo,

 

When we still lived in West Yorkshire, I tried to grow pumpkins for pies. It was not an unqualified success! So before I give you my recipe, let me make suggestions for alternatives.

 

1) Any winter squash (acorn, hubbard, etc.) cooked and pureed. We always bake ours because that doesn't add any moisture. You don't want the end puree to be too wet. Once the squash is tender, scoop out the seeds and the strings (that goes to the birds), then scoop out the flesh and whizz it in a food mill or processor.

 

2) Sweet potatoes or yams, likewise cooked, scooped, and pureed. NO, it won't taste like 'pie pumpkin', but it's not bad, honestly.

 

So once you have about 16oz. of puree of some sort, here's the rest:

 

  • 3/4 cup demerara sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 teaspoon vanilla essence (extract)
  • 12 fl. oz. heavy cream
  • 2 fl. oz. dark rum
  • 1-2 deep pie shells

Lightly beat the eggs, then beat in the rest of the ingredients. Pour into the pie shells, put pans on a drip sheet/cookie sheet, and bake in a hot oven (450F/235C/Gas mark 8) for 15 minutes, then lower temperature to 350F/175C/Gas Mark 4) and bake for 40-50 more minutes or until the pies are just ever so slightly wobbly in the center. Cool on a rack. Serve with sweetened whipped cream flavored with a bit more rum (which will also stabilize the cream, making it last longer without weeping).

 

The texture should be like a custard and the flavor sort of like a mild gingerbread or ginger parkin. It's a sweet, not a savory, pie.

 

Warm hugs,


Jeannie McClelland

(Retired) ISN Director of Support Services

(Retired) ISN Sclero Forums Manager

(Retired) ISN Blog Manager

(Retired) ISN Assistant News Guide

(Retired) ISN Artist

International Scleroderma Network

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Oh Jeannie, my gastric juices are going like the clappers at the thought of it! :D

 

If I can't get a pumpkin I know I can get a Butternut squash so will try that.

 

Thanks so much.


Jo Frowde

ISN Assistant Webmaster

SD World Webmaster

ISN Sclero Forums Manager

ISN News Manager

ISN Hotline Support Specialist

International Scleroderma Network (ISN)

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