Is Your Pumpkin Pie Made from the Right Part of the Pumpkin?

  • Thread starter Thread starter Ivan Seeking
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AI Thread Summary
The discussion centers around the enjoyment of pumpkin pie, particularly during Thanksgiving, with a humorous exchange about the types of pumpkins suitable for pie-making. Participants share a recipe for making pumpkin pie from scratch, emphasizing the use of real pumpkins rather than canned options. The recipe details the preparation of pumpkin puree, the mixing of ingredients like sugar and spices, and the baking process. There is a mention of the dominance of Libby's canned pumpkin in the market, which contrasts with the preference for homemade versions. Visuals of pumpkin pie and related images are shared, enhancing the festive spirit of the conversation.
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I have GOT to carve one of those for next Halloween!
 
Hahahahah that's great! Awesome pic :D
 
Ahahah love it. Yummy love my pumpkin pie too!
 
Great one Ivan :smile:
 
But, hey, wait, that's the crappy part of the pumpkin you wouldn't want to make pie from!
 
Moonbear said:
But, hey, wait, that's the crappy part of the pumpkin you wouldn't want to make pie from!
Pun'kin guts! No pie there!Oh, no! Mr.Bill!
 
Last edited:
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
 
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