FoodBanter.com - View Single Post - Pumpkin Pie

Jim Elbrecht

(Judy Haffner) wrote:

>
>I'm wondering if the majority of posters think pumpkin pie is better
>using cooked fresh pumpkin, instead of the canned pumpkin?
>

I either use canned pumpkin or [sometimes] fresh butternut squash.
When I grew pie pumpkins they were sweet and dark enough for my
tastes, but I haven't grown them in years.

>My mother always cooked the fresh and prepared it for our holiday pies,
>and would never eat p. pie, if she knew it was made from canned.
>Personally I can't see any difference in the flavor, or texture, but the
>color is a little lighter made with fresh pumpkin. I have always used
>the Libby's brand, which has shrunk in size by 1 oz., but it doesn't
>seem to make any difference. I DON'T care for the pumpkin pie mix at
>all.
>

+1 on that-- I'll mix my own 'pumpkin pie spices', thank you.

>I like pumpkin pie to be the texture of a thick custard and quite spicy.
>I don't care for bland pie with a soft and creamy consistency, and I
>don't care for pumpkin chiffon pie, or in layers, such as with
>mincemeat, etc. I just want a 'good' piece of pie with a big spoonful of
>real whipped cream on top and none of that frozen whipped topping stuff!
>

I can go for a little homemade vanilla ice cream- and grate a nutmeg
over the plate.

JIm