FoodBanter.com - View Single Post - Pumpkin Pie

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On Mon, 29 Oct 2012 12:03:48 -0800, (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?
>
> 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.

I've cooked pumpkin pie from scratch and from a can. I don't care for
the pre-spiced mix either, but only because I think it's silly. As
far as the other two, yes I can tell the difference... but I don't
care. I like them both but opening a can is easier, so I do that most
of the time.
>
> 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 have to work too hard to make the texture of a fresh pumpkin pie as
"solid" as it is when I use the canned stuff (which I prefer for
leftovers).
>
> Years ago I combined several recipes to come up with exactly the right
> taste that pleased my taste buds. Dang! now I'm hungry for pumpkin
> pie...think I'll go make one!
>
Recipe? You mean beyond the amount of cream/evaporated milk and eggs
called for on the can of Libby's? That's the benchmark for me.
Everything else is merely a suggestion.

--
Food is an important part of a balanced diet.