HELP! Pumpkin Pie

[Cehrabehra]

There are no cans of libbys here... I am going to have to do this from scratch for my first time... I can handle the crust and I've bought the pumpkins.... but now what? I know there are tons of recipes on the internet but does anyone here have experience handling the pumpkin or have a recipe they like?

This is my husband's favorite thing and I stupidly volunteered to make them for 2 families and I really don't know what to do without the cans lol

 

[somethingshiny]

Take this with a grain of salt because I don't actually eat pumpkin pie.

My mom has always said that you can use any recipe that calls for canned pumpkin. Just gut your pumpkin (a pie pumpkin, not a giant jack o lantern) and then either cut it into wedges and bake until soft and then puree it, or boil it until it's soft and then puree it. While making your filling, you may need to adjust: sugar, cinnamon, nutmeg because real pumpkin flavor changes each year.

Good luck!

Oh, and my DH likes the Paula Deen recipe!

 

[davi_el_mejor]

Try this website. It was really informative. I can't eat canned pre-spiced pumpkin because of allergies, but my friend here makes fresh pies for me on Thanksgiving. Her's are a bit "wet" but I think she had to make due with jack o lantern pumpkins. Definitely search out pie pumpkins.

http://www.pickyourown.org/pumpkinpie.php

 

[PumpkinPie]

I hurried to this thread hoping to ride heroically to your rescue.. but I see that you were seeking help about actual pumpkin pie, rather than from me, pumpkin pie

I've only made the actual pumpkin pie with pumpkin pie filling, but I wish you luck on your endeavour

 

[AGBF]

There are no cans of libbys here... I am going to have to do this from scratch for my first time... I can handle the crust and I've bought the pumpkins.... but now what?

Uh, Sara...should we remind any viewers who tuned in late that, "here" is China? It might explain a thing or two.

Deb

 

[Octavia]

Cents, any hard-shelled, orange-fleshed squash will do (butternut and buttercup are the best substitutes, but acorn etc will do). If you can't find a sugar pumpkin/pie pumpkin, just use the sweetest orange squash you can find. Split it down the middle, scoop out the seeds, and roast it cut-side down at about 350 degrees until very soft (a knife should slide right through the thickest portion). Take out of the oven and let cool, then strip the shell off, using a paring knife if necessary. Puree the flesh in a food processor it blender, if you have one, or mash with a fork. Use Puree exactly as the recipe calls for.

Good luck!

 

[Jennifer W]

If you boil or steam the pumpkin flesh, I'd mash it the put it in a sieve to drain over a bowl for an hour or so. It can be quite watery otherwise, making it hard to get the consistency right.

Take my advice on pumpkin pie with a pinch of salt though, I'm Scottish and have only ever tasted it once (and I made that from an internet recipe).

 

[Cehrabehra]

Try this website. It was really informative. I can't eat canned pre-spiced pumpkin because of allergies, but my friend here makes fresh pies for me on Thanksgiving. Her's are a bit "wet" but I think she had to make due with jack o lantern pumpkins. Definitely search out pie pumpkins.

http://www.pickyourown.org/pumpkinpie.php

WET yes - that's exactly what I want to avoid! I was thinking of letting the pulp sit over cheesecloth.

An aside - pumpkins are VERY popular here. One of the most popular ways is cut into like french fries and put in a salty sweet thin batter and deep fried. They have pumpkins everywhere but they come in only two types - orange and green, they're all small. I bought two of each to see which was better.

I'm wondering if I should boil it or bake/roast it... I was thinking roasting because of the wet issue.

 

[Cehrabehra]

There are no cans of libbys here... I am going to have to do this from scratch for my first time... I can handle the crust and I've bought the pumpkins.... but now what?

Uh, Sara...should we remind any viewers who tuned in late that, "here" is China? It might explain a thing or two.

Deb

hehe - I've been accused of "dropping" it too much but yeah, I suppose it's relevant here (oh if only we were in person and I could further play on the word here and have it make sense...)

 

[Cehrabehra]

I hurried to this thread hoping to ride heroically to your rescue.. but I see that you were seeking help about actual pumpkin pie, rather than from me, pumpkin pie

I've only made the actual pumpkin pie with pumpkin pie filling, but I wish you luck on your endeavour

Awww that's so cute! Well let me know what your skills are so that I can call upon you at the appropriate time

 

[Cehrabehra]

ooh good - the information about baking it face down is good - I have never done that before but I bet it keeps it moister!

 

[AGBF]

There are no cans of libbys here... I am going to have to do this from scratch for my first time... I can handle the crust and I've bought the pumpkins.... but now what?

Uh, Sara...should we remind any viewers who tuned in late that, "here" is China? It might explain a thing or two.

Deb

hehe - I've been accused of "dropping" it too much but yeah, I suppose it's relevant here (oh if only we were in person and I could further play on the word here and have it make sense...)

I appreciate the pun. But seriously, don't ever let anyone tell you you can mention it, "too much". You are leading an interesting life (as opposed to some of us here in Connecticut). I think we are all better off hearing all about you!!!

Hugs,
Deb/AGBF

 

[Amandine]

I remembered this post on the blog The Pioneer Woman about making your own pumpking puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/. I haven't tried it myself, but thought it could be helpful!

 

[lliang_chi]

Totally use pie pumpkin, lower water content and better pumpkin flavor

The biggest difference between fresh pumpkin pies and canned pumpkin is moisture. Removing as much moisture from the fruit will give you a nice smooth non-watery pie.

So baking it cut side down until soft helps. Bake at 350F. I did it for like 1+ hr. Then I scooped out the flesh, or you can just peel off the skin, then puree in a blender or food processor. You can mash it too, but it might not end up so smooth. I highly suggest putting it over a sieve and letting it drain. Then spice as you would I'd got slightly more generous but that's just my taste.

Good luck

 

[iLander]

Pardon my ignorance, but I'm curious; do they have cinnamon and nutmeg in China?

 

[Cehrabehra]

I remembered this post on the blog The Pioneer Woman about making your own pumpking puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/. I haven't tried it myself, but thought it could be helpful!

Ooh I love the pictures haha - seriously and I like that she mentions not putting oil on it... she says it's a flavor thing, but I think drying the pumpkin out is a good thing. you can *always* add moisture.

 

[Cehrabehra]

Pardon my ignorance, but I'm curious; do they have cinnamon and nutmeg in China?

I missed this earlier... you know, I'm not sure! I have never looked for them. I brought tons of spices from the usa. We do have import stores and they carry things *like* this but I dunno if it's this exactly. I am super low on vanilla though and I saw some and it was like twenty dollars ugh. I am no longer just pouring with abandon haha Glad there isn't vanilla in Pumpkin Pie!!! I *think* I have enough ginger... rather I *hope* I do... otherwise I might have to use real ginger and that could be over the top. Um... martha stewart??

 

[Octavia]

Ugh, I just came back to this thread and realized that when I posted before, my iPhone apparently changed "Cehra" to "Cents" without telling me. I should know better than to post from my phone...Anyway, it's interesting to hear how popular pumpkins are in China, I never knew that!

 

[Cehrabehra]

Ugh, I just came back to this thread and realized that when I posted before, my iPhone apparently changed "Cehra" to "Cents" without telling me. I should know better than to post from my phone...Anyway, it's interesting to hear how popular pumpkins are in China, I never knew that!

bahahaha - I've had a lot of funny autocorrects myself - they have a whole website for them lol

 

[TooPatient]

Hi Cehra,

I just made 4 pumpkin pies from scratch (yep... roasted pumpkin and all) this weekend.
Also made 2 sweet potato pies and a pecan pie.


Find a pie pumpkin (I like the sugar pie pumpkins -- they are small and orange and rather sweet). Butternut squash also works fine. (sweet potatoes make a GREAT pie too -- very similar to the pumpkin pie. Mine was a bit thicker and richer tasting than the pumpkin)

Cut side down on a pan, roast at 350-400 until soft. If it starts to burn, you can add a little splash of water to the pan around the pumpkin (try to avoid this to keep moisture down). Remove from oven and let COOL before you remove from skin.
- Sometimes my pumpkin is thick and nice so I just puree but if it is too wet you want to drain some liquid off.


Bake your crust before adding the filling -- cover with parchment and fill with uncooked beans or pie weights -- or your crust will be soft and can get soggy.

for the filling:
cinnamon (about 1 tsp)
cloves (about 1/8 tsp)
nutmeg (1/4 tsp or so)

These spices are usually mixed with milk (I usually substitute soy or almond milk but the recipe calls for heavy cream and milk), pumpkin puree, and eggs.


Baking -- done when center is wobbly still but not liquid. I prefer my pies a bit firmer so I cook until center barely wobbles. If you cook it "too long" (like I do) the top will get a little crack.


I'll post my recipe later if you want it.

Alton Brown did a very good recipe on Good Eats a few days ago. (very similar to what I do) He give actual temperatures to look for too so you can avoid a cracked top.


ETA: Rather than a traditional butter/flour crust you could do a graham cracker crust (I've got to find the one I used a few years ago -- graham crackers, toasted pecans, brown sugar...mmmmmm) or some other cookie crust instead.

 

[vintagelover229]

I made a homemade pumpkin pie this year...and it was SO GOOD! Here's the recipe that I followed (btw the site has great other recipes too). I hope this helps! It was a big hit and she gives step by step directions, so she's really easy to follow!

http://www.pickyourown.org/pumpkinpie.php

 

[AGBF]

Pardon my ignorance, but I'm curious; do they have cinnamon and nutmeg in China?

I thought all spices originated in China and India! Didn't the Europeans find spices absoluely revolutionary, an exotic, expensive, rare substance from, "the Orient"?

Deb/AGBF

 

[Ninna]

I am no longer just pouring with abandon haha Glad there isn't vanilla in Pumpkin Pie!!! I *think* I have enough ginger... rather I *hope* I do... otherwise I might have to use real ginger and that could be over the top. Um... martha stewart??

I'm one of the few who uses vanilla, cream and fresh pulp

 

[Cehrabehra]

Awesome TP! I love AB so I will definitely look him up! Graham crackers are not to be found here. I saw a premade GC crust at the import store for $6 american - yah NO. The only good cookies I've found here to make crusts are oreos which are awesome for peanut butter pie but not so much for pumpkin lol Where is a good vanilla wafer when you need one??

I saw that some recipes use cream instead of evaporated milk... have you used both? Evap milk here is expensive - it's about $2 a can but cream isn't too bad. I do have a few cans of evap that I was going to use but if cream works as well (or better???) I can save the evap for christmas fudge! hahaha

 

[Cehrabehra]

Pardon my ignorance, but I'm curious; do they have cinnamon and nutmeg in China?

I thought all spices originated in China and India! Didn't the Europeans find spices absoluely revolutionary, an exotic, expensive, rare substance from, "the Orient"?

Deb/AGBF

Maybe, but I live in Dong Bei (north east china) which is about as exotic as eastern russia. This is also a very young part of the country... little inhabited prior to the russians claiming it (then the japanese then the russians then the japanese again) and has only been part of china since PRC. It's big by american standards (7 million) and small by chinese standards. They do have some things but I can't read chinese lol They use a lot of corriander, cumin, and anise here.

 

[somethingshiny]

To substitute for graham cracker crust, etc, you can try a cereal. Don't know what you have access to, but Cinnamon Toast Crunch can make a good cinnamon crust, and maybe you can find a graham type cereal to try a graham cracker crust.

good luck with your improvising!!

btw~ I really enjoy reading about your daily life in China. Do you have a blog or have you thought about starting one?

 

[Cehrabehra]

To substitute for graham cracker crust, etc, you can try a cereal. Don't know what you have access to, but Cinnamon Toast Crunch can make a good cinnamon crust, and maybe you can find a graham type cereal to try a graham cracker crust.

good luck with your improvising!!

btw~ I really enjoy reading about your daily life in China. Do you have a blog or have you thought about starting one?

No, because I never can think of what to say... if it comes up in conversation or someone asks a question I have NO problem yammering indefinitely, but the original ideas don't come to me lol BTW Cereal is very expensive here. An albeit large box of lucky charms was about $17 - which is insane. The CHEAPEST cereal I can find is generic chinese corn flakes which... aren't that great. They're about $4 american. Some cereals run about 50 rmb which is like $7. Many are 70-90 which is $10-12 USD.

On the plus side the produce is gorgeous and super cheap. for about $7 my family can be in veggies for more than week.

 

[somethingshiny]

Holy Cow! I'd starve!! lol!

Well, if you ever decide to start a blog, I'm sure PSers could come up with several ideas for you to "yammer" about!!