Originally Posted by Soma
Last week I made a pumpkin pie using a fresh pumpkin, and added only 1/2 cup Splenda sugar substitute.....YUCK! it tasted strange, almost metallic, but more veggie than sweet.
Back to brown sugar I go.
as for your pie, I'd try the cream cheese solution....then let us know! I had a piece of pumpkin cheesecake awhile ago, and it was delicious.
I make a pumpkin cheesecake with a ginger snap cookie crust for Christmas. I make a big one. Believe me when I say my daughter has to hide it or it will be gone before they even sit down to dinner.
I don't find fresh pumpkin to be stringy at all. You have to know the kind of pumpkin that is suitable for eating. Some folks put their pumpkins in the oven and others steam them. I have a large soup pot and with a small amount of steam they soften quickly. I only process the small ones. Some use the microwave to soften them for processing.
By John Greenleaf Whittier
Ah! on Thanksday, when from East and from West,
From North and from South comes the pilgrim and guest;
When the gray-haired New Englander sees round his board
The old broken links of affection restored;
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before;
What moistens the lip and what brightens the eye,
What calls back the past, like the rich Pumpkin pie?