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Old 09-23-2013, 08:17 AM   #11
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I was going to make tzatziki yesterday, until I remembered I used up the cucumber half in a salad a couple days before.
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Old 09-23-2013, 09:21 AM   #12
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Unless you grow your own, pumpkins are pretty tasteless in the UK. They only appear in for a few weeks before Hallowe'en for the purposes of pumpkin lanterns. However, I have recently discovered Libby's canned pumpkin puree (not the pie filling) first on Amazon and then by serendipity and at half the price in my local ALDI (discount supermarket) so I stocked up.

Last night I had home-made pumpkin and sweet potato soup with a splodge of fat free fromage frais on top and some walnut and spelt bread from Morrisons.

Talking of pumpkins, does anyone have a pumpkin pie recipe that doesn't go too heavy on the spices and sugar? The only recipes I've tried have had so much cinnamon, nutmeg, etc., and sugar in them that they've been tooth-rottingly inedible. As I've got over a dozen cans of pumpkin puree in the cupboard I'd better start using them up.
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Old 09-23-2013, 10:04 AM   #13
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Have you tried the recipe on the Libby's can?
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Old 09-23-2013, 10:27 AM   #14
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Originally Posted by Mad Cook View Post
Talking of pumpkins, does anyone have a pumpkin pie recipe that doesn't go too heavy on the spices and sugar? The only recipes I've tried have had so much cinnamon, nutmeg, etc., and sugar in them that they've been tooth-rottingly inedible. As I've got over a dozen cans of pumpkin puree in the cupboard I'd better start using them up.
Just half the spices and sugar in the recipe. Once the eggs are mixed in, take out 2 tablespoons and zap it in the micro, taste, adjust as needed.
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Old 09-23-2013, 12:13 PM   #15
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Have you tried the recipe on the Libby's can?
There isn't one on the cans I've got. The packaging must be different for here.

I've tried a "Readers Digest Cookery Book" one and one from an article on American recipes in a Women's Magazine and one from "An American Encyclopaedia of Food" (I think that was the correct title. A thrift shop find which went back there after a few attempts at the recipes which weren't very successful.)

I have a very sweet tooth (can eat Carnation Caramel straight out of the can with a spoon!!) but all the recipes were impossibly sweet and they had an enormous amount of cinnamon and nutmeg - in one recipe TWO TEASPOONSFUL of both in the filling for an 8 inch pie shell!!!

Will persevere. I have just sent for an Ellie Krieger book which cancentrates on healthy but good eating. I'll have a look if she says anything about PP.I might have a look in Ina Garten's books when they come (Christmas list)
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Old 09-23-2013, 12:14 PM   #16
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Just half the spices and sugar in the recipe. Once the eggs are mixed in, take out 2 tablespoons and zap it in the micro, taste, adjust as needed.
Thanks for your reply. I'll have a go.
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Old 09-23-2013, 05:04 PM   #17
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Thanks for your reply. I'll have a go.
I agree with PF.

Here's Libby's, I've made it successfully: http://www.verybestbaking.com/recipe...ie/detail.aspx

I've also had great success with this: http://www.foodnetwork.com/recipes/c...ipe/index.html It has no spice, I do add a bit of spice to the pumpkin, as I like it, and you can use any brand of gingersnap.
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Old 09-24-2013, 03:13 AM   #18
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Unless you grow your own, pumpkins are pretty tasteless in the UK. They only appear in for a few weeks before Hallowe'en for the purposes of pumpkin lanterns.....
That's because jack-o-lantern pumpkins are different than pie pumpkins. The pie variety are smaller, heavier for their size, and a whole lot less seed cavity. The meat is less stringy too.
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Old 09-24-2013, 03:26 AM   #19
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Cooking or pie pumpkins are called ''Sugar Pumpkins'' in my area.
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