Forget the awful muddy stuff we have all seen. Below are my own recipes for two completely different pumpkin pies, and although it is not British to gloat I am very proud of them, the baked one took me a long time to get it just right!!
Tips before we begin.
You will need a 1 cup measuring cup.You can use anything which holds 8 fluid ounces or 250 ml when filled with water.
You will need a 5 ml teaspoon and if possible a 15 ml tablespoon. You can use the 5 ml plastic ones that come with medicine and if you have a coffee maker the scoop will be probably be 1 tablespoon. 3 teaspoons equal 1 tablespoon unless using an Australian one which holds 4.
You will need a blender/liquidiser or food processor to make the cooked one.
Note a 15 ounce size of canned pumpkin roughly equals 2 cups of home made puree.
If you are buying tinned/canned pumpkin please note you need to buy pumpkin not pumpkin pie filling which already has flavourings in it.
If you want to use fresh which I do, cut the pumpkin in half , remove the seeds and stringy centre , place cut side down on a baking tray and cook till, tender,(you can roast the seeds and salt them for a treat) When cool scrape the flesh into a bowl. Then puree or mash till very smooth.
Do NOT use a pumpkin that has held a candle it will be toxic.
And a last point to note, the small sweet pumpkins sold specifically for pie making and some of he winter squash are what you need, they have a superior flavour to the big ones that are grown for decoration.
If unsure, let me know what squash/pumpkins you have and I can tell you if they will be good for this recipe. I grow Small Sugar personally but many are great.
So we can begin
PUMPKIN CHIFFON PIE WITH GINGER CRUST.. unbaked.
This is my personal favorite unbaked chiffon pie. It contains gelatin so will not freeze. It contains raw egg whites, if you are concerned with this( I am not, but am with the raw yolks) you can buy dried egg white powder at any cake making shop. Just reconstitute it , it can be done the day before.
CRUST
1 1/2 cups of crushed ginger biscuits
2 tablespoons of sugar
1/4 cup of melted butter
Blend all together and pack gently in a 9 inch pie plate and bake for 10 minutes at 350f Cool.
FILLING... I use a double pan to cook to prevent scorching, a bowl over a pan of water works too.
1 tablespoon of gelatin sprinkled on 1/4 cup of cold water
3 large eggs, separated.
1/2 cup whole milk or a blend of milk and cream
1/2 cup light brown sugar, pack it well down in the cup
1/2 teaspoon salt
1/4 teaspoon each of cinnamon, nutmeg and ginger
1 1/4 cups cooked pumpkin
1/2 cup caster sugar
Whisk the gelatin and cold water to blend it thoroughly
Beat the egg yolks and pop in double pan
add the brown sugar,the spices,the salt,the pumpkin and the milk
Cook until thick, stirring all the time, add the gelatin and water mixture and blend in well.
Remove from the heat and chill till it just begins to start to set.
Whip the egg whites till stiff but not dry, fold in the caster sugar then fold this into the cooled pumpkin mixture.
Put filling in baked pie case.
Chill for several hours.
TOPPING
1 cup of whipping cream
1/2 teaspoon pure vanilla
1 tablespoon icing sugar
Whip the cream with the icing sugar and vanilla till fairly stiff and pile on top of pumpkin pie..
ENJOY
SWEET AND SMOOTH TRADITIONAL PUMPKIN PIE.....baked
This is my very best pumpkin pie, the secret to it's smooth texture is blending while hot. It will freeze
2 cups of prepared pumpkin
1 can of sweetened condensed milk
1 cup evaporated milk
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs plus two extra yolks
A pre baked warm pastry shell of your own favourite patry in a 9 inch pie plate
This is made in a double pan, or a bowl over a pan of hot water.
Heat the pumpkin puree , add salt,spices,the evaporated milk,then the condensed milk, and heat till blended and hot, you don't need to cook beyond this.
Put the eggs and extra yolks into a processor and blend on low, LEAVE THE PROCESSOR RUNNING and gradually add the HOT pumpkin mixture a little at a time, the eggs will start to cook and thicken, increase the speed and blend till lovely and silky, it takes a couple of minutes.
Pour immediately into the warm baked shell and bake for 40 - 45 inutes.
Test as you would for a cake the knife should come out clean.
Cool and serve with sweet whipped cream on the side
ENJOY
XX Jeannine
bump
Yum, they sound good, I will save them ready for hopefully a good harvest :)
thanks jeannine
I have Banana squash growing and a Kubuki squash(approx 6" accross) sitting on the side in the kitchen.
Would either of these be any good?
The only pumkin I have is a giant, could the babies be used?
Neil
those do sound good, and I realise I've never tried to make a pumpkin pie (sweet) before.
I like the sound of the PUMPKIN CHIFFON PIE WITH GINGER CRUST one as I can manage to deal with the dairy items by using Soya Milk (I think rice milk would be too watery as a substitute)
:)
Thanks jeannine I will try this. I made some tarts a bit like pumpkin pie last year that were made of a shortcake based with a standard sort of pumpkin pie filling on the top and they were really nice!
Quote from: nilly71 on August 17, 2010, 13:05:37
I have Banana squash growing and a Kubuki squash(approx 6" accross) sitting on the side in the kitchen.
Would either of these be any good?
The only pumkin I have is a giant, could the babies be used?
Neil
Does anyone know if the sqashes would work?
Neil
Yes, these squashes are naturally sweet. I have just micro waved my last Pink banana squash from last year and will be making it into a baked pumpkin pie when we next have a dull day.
After several experiments over last Winter, I ended up with the following recipe for a low fat, reduced sugar pumpkin pie:- http://www.growyourown.info/page171.html
Nilly, I am sorry I thought I had answered this one. I would use the Kabocha but would not use the banana one.It might do for a basic traditional pie but it doesn't have what is needed to make mine as above. It would work as a regular pumpkin pie and many folks are happy with then like that,but my cooked pie is exceptionally smooth which is what I wanted, with many squash and pumpkins you will not get the same texture although I repeat it will be as OK as most pies that are made,but it cannot come out the same without the correct fruit. I was looking for something much better than an OK pie and with the right ingredients and procedure I got it.
XX Jeannine
Thanks Jeannine/Realfood, i might give it try tomorrow.
Neil
Hi
I'm going to attempt my 1st pie tomorrow ;D But was wondering which squash would be best from either Rouge Vif D'Etamps, Muscade De Provence, Crown Prince, Ausie Blue, Festival, or Blue Kuri or Ballet
So what do you reckon folks? Will it matter what I use?!
1066 :)