"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-18-2013, 06:18 AM   #11
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
In answer to your query as to how to save your pie, I've done this before with things and you know what, they very rarely work out. You just add more good ingredients to bad and the 'bad' wins out, you are probably better to ditch it and open a tub of ice-cream instead and enjoy that! However, if you really want to try then I would add the jest of a couple of oranges ( blood ones are great if you can get them) and then fold in the skinned segments but don't be tempted to juice them or you will have a real sloppy mess. Orange and pumpkin is a well tried match. They just go together. i would like to know how you get on so good Luck!
__________________

__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 10-18-2013, 08:52 AM   #12
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
When I want the "best pumpkin pie I ever had" I drive over to Marie Callenders. In fact, I have been known to buy a pumpkin pie in October when their semi-annual half price sale is going on, wrap it in aluminium foil, put it inside a freezer bag, and save it for Thanksgiving in the deep freeze.
I have baked more than a few pies with Marie.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 10-18-2013, 09:32 AM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I like the idea of adding cream cheese or folding in unsweetened whipped cream to save the pie.

When I make pumpkin pie/custard, I taste it before I add the eggs. Generally I halve the sugar and go from there. Next best is to make two pies using the sugar and spices from the recipe for one pie. I like to taste the pumpkin.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-18-2013, 01:33 PM   #14
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,291
I do not like pumpkin pie. I do not like most pies (except Flora B's peach cream pie). I made a pumpkin pie for Cdn Thanksgiving. I followed the recipe on the can but I reduced the amount of sugar. It took longer to bake than the recipe said--but that might have been because I used fresh eggs and homemade evaporated milk. It turned out nice--but I still do not like pumpkin pie. I made my own pie crust, added some cinnamon to the flour. Baked the pie at 425 for 15 minutes and finished it at 350 for about 40 minutes.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-19-2013, 01:14 AM   #15
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Quote:
Originally Posted by Cooking Goddess View Post
I've used the Libby' Famous Pumpkin Pie recipe from the back of the 100% Pure Pumpkin can for decades. Like Oldvine, I tweak that recipe to something more to our taste. I use just under 1/2 cup sugar, add a bit more cinnamon, sometimes throw in a bit of nutmeg, and just a twist of my Mom's secret ingredient. What is it? Shhh, it's a secret. It's one grind of fresh pepper...
Me too! I usually cut back on the sugar too and spice it up a bit more ( we like it spicy). Always have good luck, it's DH 's favorite pie, not mine though...... I prefer cherry or apple ;)
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 10-19-2013, 12:55 PM   #16
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,836
I like to make sweet potato pie and serve it.
No one knows the difference.
__________________
Roll_Bones is online now   Reply With Quote
Old 10-20-2013, 07:07 PM   #17
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Addie View Post
I use the small pumpkins and process them for the pulp. They are much sweeter than the larger ones. They are specifically grown for cooking, not carving. Knowing this, I do cut back on the sugar and use McCormack's Pumpkin Pie spice mix. One and a half teaspoon of that is all I ever add. I use that for the pumpkin bread, pie, muffins, etc. Too much spices and I get some very serious heartburn! If you decide to process fresh pumpkins again, Get the small ones, but in medium size. It will have less natural sugar. You would think the larger they are, the more natural sugar it would contain. Just the opposite.
I'm afraid that if you want a pumpkin for eating rather than carving in the UK you have to grow your own. The only ones we see in the shops are ones grown for carving and they aren't very tasty.

I like pumpkin in savoury dishes and when Aldi had a special on Libby's canned pumpkin a while back I laid in a stock to put in my emergency food store. Well, there might be an emergency that requires large quantities of pumpkin, you never know. A bus full of American tourists might breakdown outside my house on Thanksgiving Day and someone will have to feed them.
__________________
Mad Cook is offline   Reply With Quote
Old 10-20-2013, 07:40 PM   #18
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Butternut squash is actually better than a lot of pumpkins, it is much closer to what is used for canned pumpkin. Butternut squash had the right flavor and color and is much easier to process, less seeds and more flesh.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 10-20-2013, 07:44 PM   #19
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Mad Cook View Post
I'm afraid that if you want a pumpkin for eating rather than carving in the UK you have to grow your own. The only ones we see in the shops are ones grown for carving and they aren't very tasty.

I like pumpkin in savoury dishes and when Aldi had a special on Libby's canned pumpkin a while back I laid in a stock to put in my emergency food store. Well, there might be an emergency that requires large quantities of pumpkin, you never know. A bus full of American tourists might breakdown outside my house on Thanksgiving Day and someone will have to feed them.
Aldi's store brand pumpkin at 99 cents a can is excellent, I've used cases of it over the years, I've used it along side Libby's and they looked exactly the same. I read somewhere that there are only a couple pumpkin canners in the US, so it's likely that store brands are made by Libby's or One Pie.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 10-20-2013, 09:01 PM   #20
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,019
In these parts, canned pumpkin disappears from the shelves right after January 1st. until fall. There are only a very few farms that grow just the little ones for canning. And their whole crop is dedicated or Libby or One Pie. A couple of years ago, there was a shortage around here. I had to go to the church to get a couple of cans so I could make the pumpkin bread for the fair. And that was around the beginning of November. There wasn't one can to be found in any store. They came in just a couple of days before Thanksgiving.

When you go pumpkin picking, you have to locate the area where the small ones have been planted. And as a rule, if you are going to be baking, then you know where they are. There are no children in that patch.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
pie, pumpkin

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.