Punkin pie recipe request

[Rusty Shackleford]

hi folks, i am going to be embarking on a homemade punkin pie and i need a recipe using REAL pumpkin to start off of and get me going. all ive been finding use the canned stuff. help me out please! :chef:

[Phiddlechik]

I use canned pumpkin (not the pie mix, just plain). It is REAL pumpkin. Make sure if you are using a fresh pumpkin that you bake it until soft, scrape it out, and put it through a food mill, otherwise it's stringy. Then you are ready to measure and use. I find it to be a PITA, so go with the REAL canned pumpkin.

[chocolate moose]

I don't find that a "real" pumpkin has any better of a taste then the canned and the canned is a whole heck of a lot easier !

[Rusty Shackleford]

thanks for the replies. i guess for my first one the canned would probably be the way to go. that way if i screw it up, i havent wasted too much lol

[loboloco]

Rusty, if you are going to use 'real' pumpkins, find some 'pie pumpkins. They are smaller than the regular type, and a little sweeter. Personally, I can't really tell the difference, but my mother swears by the little ones.

[ChowderMan]

Rusty -

one thing to keep in mind - the typical big orange thingie sold as jack-o-lantern / Halloween decoration is actually not the "pumpkin" used by folks ala Libby for pumpkin puree.

which is not to say a plain old ordinary pumpkin won't work - but specific varieties are preferentially used for commercial pie fillings - often know as "pie pumpkins"

see: http://www.verybestbaking.com/products/libbys/history.aspx

if you experience the "it's good but there's something different" sensation, could be the "pumpkin" itself.

[Rusty Shackleford]

I gotcha chowder man. gotta get them guord types

[VeraBlue]

There are many pumpkin varieties to choose from. You can use the jack o lantern kind, but be prepared to lose some to moisture content. I will take a large pumpkin to yield enough pumpkin for the pie, and you'll have to wring it out.

I prefer the calabaza , sometimes called milk pumpkin or cheese pumpkin. It's called milk because the colour of the rind is a light colour, and a whole calabaza looks like a wheel of cheese. It's perfect for making pies.

Peel the pumpkin and cut it into 2 inch cubes. Put them into a pot with just enough water to keep them from sticking to the bottom. Cover and steam until tender. Then, process and drain out excess water. There won't be much.

An alternative method is to bake the pumpkin. You don't have to peel it, but cut it into sections. Cover and bake 350 degrees until very tender. Could be an hour, more or less depending on size. Then, simply scoop from the skin and process.

While canned pumpkin is fine, nothing beats a pie made from a fresh pumpkin.

[Rusty Shackleford]

thanks, Vera, for the info :)

[ChowderMan]

I gotcha chowder man. gotta get them guord types

>>gotta get them gourd types

sheesh. don't go there with the gourd thing. the botanical types have an on-going discussion about classifications for the "big round things" in question. my attempts to illuminate the situation turned into a very nasty exchange with a "protected species" poster over on DC andf after 'the management' informed me of the errors of my ways I departed. over there protected species posters enjoy the right to flame anyone for any reason but any back-sass to a protected species is not tolerated by management.

the protected species poster finally busted out end of July, but I'm waiting until the protected species poster is gone for at least a year before I will consider rejoining that community.

[Rusty Shackleford]

huh?

[Phiddlechik]

There has been discussion regarding gourd/squash/pumpkin as to the proper botanical classification, as I understand it.
Quite frankly, I have made "pumkin" pie from old jack-o-lanterns, canned pumpkin, acorn squash, and butternut squash. They all may have subtle differences in taste, but they are all pretty darn close. Color, of course, may vary from light yellow to dark orange.
I prefer the canned variety for aforementioned reason: less work. But, if you have an adequate food mill, it will work. Steam or bake, mill, measure out what you need. I like the recipe on the can... using evaporated milk.

[Sass Muffin]

Rusty, at my grocery store, there are small pumpkins that have a sticker on them, stating they are pie pumpkins.
I bought one once and sliced and cooked it, then made a very simple recipe for a pie filling.
I understand you wanting to make a pie from an actual pumpkin.
Don't stress over it tho-- if you changed your mind, just look for Libby's Libby's Libby's on the Label, Label, Label... there's always a recipe on the back of the can or on their website. :D

[ChowderMan]

>>huh?
yeah - got off on a tangent there....

as Phiddlechik pointed out there is a discussion about "names" - and indeed pretty much anything that looks&quacks like it will work but there are differences - aside from the canned stuff which frequently has spices/whatnot already added.

[Phiddlechik]

the canned pumpkin pie FILLING has spices added, the canned pumpkin is just that... plain canned pumpkin, no flavorings or spices.

[ChowderMan]

>>filling vs "just" pumpkin . . .

ohoh..... I need to get more observant!
perhaps that's why the wife gives me-the-shopper those evil looks . . .

[pappy19]

Here's what all of my family wants now when it comes to pumpkin-

Pappy’s Pumpkin Pie Cake


1 large can pumpkin( or 2 cans of Sweet Potato puree)

2 eggs

1 Cup sugar

4 teaspoons cinnamon

1 can evaporated milk

Mix all above in together in a bowl.

Pour mixture into greased and floured 9 X 13 pan.

Sprinkle 1 yellow (or white) cake mix evenly over batter then top with 1-1/2 cup walnuts or pecans and drizzle 1-1/2 sticks melted butter over top..

Bake at 350 for 55 minutes or until a toothpick comes out clean.

When done, top with vanilla ice cream, Coolwhip or fresh whipped cream