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Is Your Pumpkin Pie Made from the Right Part of the Pumpkin?
- Thread starter Ivan Seeking
- Start date
Click For Summary
Discussion Overview
The discussion revolves around the appropriate parts of a pumpkin to use for making pumpkin pie, with a focus on the types of pumpkins and preparation methods. Participants share recipes, opinions on pumpkin varieties, and humorous remarks related to pumpkin pie.
Discussion Character
- Exploratory
- Conceptual clarification
- Debate/contested
Main Points Raised
- Some participants express enjoyment of pumpkin pie and share humorous comments about pumpkins.
- One participant argues that the pumpkins shown in a shared image are not suitable for making pie, suggesting that cheese pumpkins are preferable.
- A detailed recipe for making pumpkin pie from scratch is provided, emphasizing the use of fresh ingredients over canned options.
- Another participant humorously repeats that the part of the pumpkin shown is not suitable for pie, referring to it as "the crappy part" or "pun'kin guts."
Areas of Agreement / Disagreement
Participants generally agree that certain types of pumpkins are better for pie-making, but there is no consensus on the best methods or ingredients, as opinions vary on the use of fresh versus canned pumpkin.
Contextual Notes
Some participants mention specific preparation techniques and ingredient preferences, but there are no detailed discussions on the scientific or culinary principles behind these choices.
Who May Find This Useful
Readers interested in cooking, particularly those looking for pumpkin pie recipes or discussions about pumpkin varieties.
- #2
turbo
Gold Member
- 3,181
- 57
I have GOT to carve one of those for next Halloween!
- #3
Kronos5253
- 126
- 0
Hahahahah that's great! Awesome pic :D
- #4
hypatia
- 1,191
- 10
Ahahah love it. Yummy love my pumpkin pie too!
- #5
- 12,179
- 186
Great one Ivan 
- #6
Moonbear
Staff Emeritus
Science Advisor
Gold Member
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But, hey, wait, that's the crappy part of the pumpkin you wouldn't want to make pie from!
- #7
turbo
Gold Member
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Pun'kin guts! No pie there!Oh, no! Mr.Bill!Moonbear said:
Last edited:
- #8
gravenewworld
- 1,129
- 27
Funny pic, although those are the wrong type of pumpkins to make a pie from.
You want to use pumpkins like these (cheese pumpkins):
http://farm2.static.flickr.com/1440/1470433347_0f4b1b370b_o.jpg
I make pumpkin pie from real pumpkins every year here is the recipe:
-Cut pumpkin up into wedges. Steam in pot until tender and flesh can be easily scraped from the skin.
-Take scraped pumpkin and blend until you have a smooth puree. Blot puree with coffee filters to remove as much water as possible
-Mix 3/4 C sugar (could use 1/2 C if you like less sweet pumpkin pie which i usually do), 1tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt together
-Take 2 C pumpkin puree and blend with 2 eggs, putting in eggs 1 at a time. Add in sugar mixture
-Add in 1 C heavy cream or 1/2 and 1/2.
Add mix to pie crust. Cook in preheated over at 425 for 15 minutes. Reduce temp to 350 and cook for 40-50 minutes until a knife inserted into center of pie comes out cleanly.
Very easy. You can add cloves, but I usually never do because I don't like them. All ingredients are real, nothing comes from a can. Libby's pumpkin pretty much dominated all pumpkin pies and they are owned by the same company that makes evaporated milk which is why it is semi-difficult to find a recipe that does NOT use nasty things like evaporated milk.
here's how my pie turned out, i made the crust from scratch too:http://www.freeimagehosting.net/uploads/51506d0840.jpg
You want to use pumpkins like these (cheese pumpkins):
http://farm2.static.flickr.com/1440/1470433347_0f4b1b370b_o.jpg
I make pumpkin pie from real pumpkins every year here is the recipe:
-Cut pumpkin up into wedges. Steam in pot until tender and flesh can be easily scraped from the skin.
-Take scraped pumpkin and blend until you have a smooth puree. Blot puree with coffee filters to remove as much water as possible
-Mix 3/4 C sugar (could use 1/2 C if you like less sweet pumpkin pie which i usually do), 1tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt together
-Take 2 C pumpkin puree and blend with 2 eggs, putting in eggs 1 at a time. Add in sugar mixture
-Add in 1 C heavy cream or 1/2 and 1/2.
Add mix to pie crust. Cook in preheated over at 425 for 15 minutes. Reduce temp to 350 and cook for 40-50 minutes until a knife inserted into center of pie comes out cleanly.
Very easy. You can add cloves, but I usually never do because I don't like them. All ingredients are real, nothing comes from a can. Libby's pumpkin pretty much dominated all pumpkin pies and they are owned by the same company that makes evaporated milk which is why it is semi-difficult to find a recipe that does NOT use nasty things like evaporated milk.
here's how my pie turned out, i made the crust from scratch too:http://www.freeimagehosting.net/uploads/51506d0840.jpg
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