Pumpkin Pie

[Fast Water]

I've been in a bit of a pumpkin pie kick this last month.

I've been using:
Ginger (fresh grated)
All Spice (whole ground)
Clove (ground)
Cinninininimimon (ground)
and Nutmeg (whole grated) in various amount. I've been leaning more toward allspice, cinnininmon and nutmeg combo.

Any other spices I should consider? Also, has anyone tried using brown sugar instead of white? I've used a couple sugar pumpkins and now I'm working on a French "something" pumpkin that is looking and smelling real good right now.

Hurry and cool off!!!

YUM

:cool:

[greenbuttskunk]

for a nice change of pace, try adding some orange marmalade.
I also made a pumpkin, marmalade, and coconut version a few years ago.

[Fast Water]

Marmalade and coconut huh? Well that sound good.

I'll give it a try.

:smile:

[swampy]

You know, I've been craving pumpkin this season as well !What's with THAT ?!? Anyway, I tryed a "pumpkin bread" recipe that hit the spot .... :smirk:

[Salty Walty]

Try reducing the pumpkin in a saucepan by 1/2. By cooking out some of the water you concentrate the pumpkin flavor and it makes for a firmer pie. You should adjust the spices as you are making 1 pie from a can that usually makes 2. Try grating your cloves from whole also, much less will be needed.

[Fast Water]

Dragging this up from last year....

I've got one more French pumpkin this year that will make about three pies. (I think)

I'm gonna give the marmalade/coconut idea a try.

Also, I'm thinking of a meringue. However I'm worried about burning the meringue because of the higher temps needed to set the custard.

Can one add the meringue half way through the cooking process?

Or am I out of line?

:laugh:

[Boatdog]

OK. Gloves off! :jester:

I LOVE pumpkin pie. So, let's have some recipe's!!!!:yay:

I like the original pumpkin pie with a thick, flaky crust. :food: :drool: :food:

Homemade whipped cream is a super-dooper bonus. :food: :drool: :food:

Whatcha got??????????????????:help:

I need Pumkin Pie, and I'm not waiting to visit my Aunt that makes the VERY BEST I've ever had. Need one NOW, not just on Turkey Day. :laugh:

I also love PP cheesecake. You too?

[Fast Water]

Ooooh. Did I hit a tender spot!!

I know what you mean for sure and I've got the gut to prove it! :jester:
I'm not sure if I've ever met a cheese cake I didn't like. :help:

I'm baking the pumpkin right now and THIS time I'll write down what what and how much I put into it.

This one I'm going with:

Cinnamon
Nutmeg
Allspice
Clove
Maple syrup
Rep pepper

I think.

I wanted to try the marmalade but I don't have any.

I do have some coconut but I want to have some coconut milk to reduce and flavour to replace the cream in the custard. (a pat of butter to replace the fat)

:food:

[jokester]

Ooooh. Did I hit a tender spot!!

I know what you mean for sure and I've got the gut to prove it! :jester:
I'm not sure if I've ever met a cheese cake I didn't like. :help:
:food:


HEY!!!!! I resemble that remark :laugh: :laugh:

Pumpkin pie, pumpkin bread, pumpkin cheesecake, Pumpkin roll, pumpkin pancakes...i'm getting hungry just thinkng about it!!! :food:

-jokester

[Fast Water]

Pie is almost done....

:food:

[jokester]

So if I left Beaverton now, I could get up there just about the perfect time to have a piece or 4 :grin:

-jokester

[Fast Water]

Your gonna have to hurry.

:D

[Fast Water]

OK I think this is what I did.

3 cups or so of baked French pumpkin
4 or 5 eggs (I forget)
1 tsp of salt
3 tsp Cinnamon (rounded)
1 tsp Nutmeg (fresh ground)
6 Allspice berries ground
1 Tb maple syrup
1 Tb butter
1/8 tsp of Cayenne
1/4 cup of brown sugar
1/2 cup of white sugar

Whirl.

Uncooked pie crust.

Bake 400 for 55 or so. Poke knife one inch in from crust and check to see if it comes out clean.

Cool.

Eat.

:food:

[Fast Water]

Hmmmm... Not the greatest. :redface:

6.5 out of 10

Edible yes. For guest? No.

Needed a little more sugar. I don't think that the maple syrup added anything. Either I need to take it out or double it and see what happens. I can't feel any of the Cayenne but that is to be expected with such a small amount. I'll give some to the wife for a test.

Oh well. I'll have to make another one.

:smash:

[Fast Water]

OK. Tonight's effort was much better.

Dropped the maple and went with 1/2 cup white and 1/2 cup brown sugar and added 1 cup of shredded coconut and a splash of vanilla. I cut down the Cayenne down to a shake or so because the wife said if i didn't, she was going to cut me off from the stove and oven. (her taste test didn't go over well last night :berry: )

But 8.5 out of 10 tonight!!!

Its goooood.

Just don't tell my Weight Watchers counselor! :help:

[Fast Water]

It worked!!

I'm so happy. :meme:

I used my pumpkin/coconut recipe and added a meringue and continued baking for 15 minutes at 350 or so.

It worked!! I sprinkled the top with fresh coconut and and it turned out wonderful.

1/2 cup of sugar per 2 egg whites. (8 whites was way too much) a bit of cream of tarter a touch of vanilla and beat the dickens out of it until you get stiff peaks.

Spread over the top kind of thick and add a pattern on top if you want.

:food:

[jokester]

My fiance's mom made a pumpkin pie this year that has topped my list. Up until now, Grandma's pumpkin pie was numero uno, but now it drops to #2 up against this one. Not sure what her recipe is, but doggone...that's one tasty pastry :bowdown:

I search for the perfect pumpkin pie recipe no more :grin:

-jokester

[iwanttofish]

Try adding Mollassas to your recipie

I use about 2-3 tbls for each pie and it is great