Out of fairness to Libby's, I feel I should make this post. Some
years ago, I am pretty sure I posted here about using Libby's
canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
appalled to see how runny the Libby's pumpkin was compared to the
One Pie that I always used. I now have a stockpile of One Pie
Pumpkin and must assume that the oldest cans were from later in
the same season that I bought the Libby's product. MUCH to my
dismay, the pumpkin in that can (packed in 2008) was very watery!
I was most negatively surprised. (I compensated by cutting back
on the liquid in the pie and adding more of the (also watery)
sweet potato puree that I had started using to compensate for the
missing ounce of pumpkin. BUT, because of my cold and inability
to taste and smell things, I have no idea how the pie came out.
It did seem a bit less solid when I cut it, but that may have
merely been my imagination.

I also will mention that I was looking at the One Pie label and
saw there was cornstarch in the product. I am wondering when that
came to pass. Does anyone have really old cans to look at? Also
I could swear that the older (pre-1998) labels stated "solid
pack". The labels on all of my cans lack that designation. I
guess I'm going to have to cook the primary ingredient myself the
next time.
--
Jean B.

Jean B.

>Out of fairness to Libby's, I feel I should
> make this post. Some years ago, I am
> pretty sure I posted here about using
> Libby's canned pumpkin as vs. my usual
> beloved One Pie Pumpkin. I was
> appalled to see how runny the Libby's
> pumpkin was compared to the One Pie
> that I always used. I now have a
> stockpile of One Pie Pumpkin and must
> assume that the oldest cans were from
> later in the same season that I bought
> the Libby's product. MUCH to my
> dismay, the pumpkin in that can (packed
> in 2008) was very watery!

>*I was most negatively surprised. (I
> compensated by cutting back on the
> liquid in the pie and adding more of the
> (also watery) sweet potato puree that I
> had started using to compensate for the
> missing ounce of pumpkin.

I've never heard of the One Pie brand of pumpkin, so apparently it isn't
something the stores in Alaska carry. I've always bought Libby's and
guess I'm lucky, as have never found it to be watery. I also use just
the 15 oz. can and my pies are no different in texture than they ever
were with 1 oz. less in the can. I dislike a soft "mushy" pumpkin
pie...like them firm but custardy and quite spicy. Besides the usual
spice, I always add generous dashes of pumpkin pie spice to achieve the
spice level I like.

I am very "picky" when it comes to pumpkin pie and am always
disappointed in commercial, or the homemade ones I've tasted...except
for mine, but everybody probably feels that way about their own. <)

Judy

On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." > wrote:

> Out of fairness to Libby's, I feel I should make this post. Some
> years ago, I am pretty sure I posted here about using Libby's
> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
> appalled to see how runny the Libby's pumpkin was compared to the
> One Pie that I always used. I now have a stockpile of One Pie
> Pumpkin and must assume that the oldest cans were from later in
> the same season that I bought the Libby's product. MUCH to my
> dismay, the pumpkin in that can (packed in 2008) was very watery!
> I was most negatively surprised. (I compensated by cutting back
> on the liquid in the pie and adding more of the (also watery)
> sweet potato puree that I had started using to compensate for the
> missing ounce of pumpkin. BUT, because of my cold and inability
> to taste and smell things, I have no idea how the pie came out.
> It did seem a bit less solid when I cut it, but that may have
> merely been my imagination.
>
> I also will mention that I was looking at the One Pie label and
> saw there was cornstarch in the product. I am wondering when that
> came to pass. Does anyone have really old cans to look at? Also
> I could swear that the older (pre-1998) labels stated "solid
> pack". The labels on all of my cans lack that designation. I
> guess I'm going to have to cook the primary ingredient myself the
> next time.

Regular grocery stores here don't have any choice other than Libby's.
The only time I would call the pumpkin runny is if I buy the big can
of pumpkin "filling" with seasonings in it that's meant to make only
one pie... that one pours out. The regular can of pumpkin has to be
scooped out with a rubber spatula.

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

On 11/25/11 5:02 PM, sf wrote:

>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>

Yeah, that's been my experience also. I never buy the "pumpkin pie
filling" cans but rather the plain cans of Libby's pumpkin. Never water
in my life. Love a nice spicy pie so I always use the Libby's recipe but
add more of each spice. Lovely stuff!

"sf" > wrote in message
...
> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." > wrote:
>
>> Out of fairness to Libby's, I feel I should make this post. Some
>> years ago, I am pretty sure I posted here about using Libby's
>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's pumpkin was compared to the
>> One Pie that I always used. I now have a stockpile of One Pie
>> Pumpkin and must assume that the oldest cans were from later in
>> the same season that I bought the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>> I was most negatively surprised. (I compensated by cutting back
>> on the liquid in the pie and adding more of the (also watery)
>> sweet potato puree that I had started using to compensate for the
>> missing ounce of pumpkin. BUT, because of my cold and inability
>> to taste and smell things, I have no idea how the pie came out.
>> It did seem a bit less solid when I cut it, but that may have
>> merely been my imagination.
>>
>> I also will mention that I was looking at the One Pie label and
>> saw there was cornstarch in the product. I am wondering when that
>> came to pass. Does anyone have really old cans to look at? Also
>> I could swear that the older (pre-1998) labels stated "solid
>> pack". The labels on all of my cans lack that designation. I
>> guess I'm going to have to cook the primary ingredient myself the
>> next time.
>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>
> --
Yep, the regular can of Libby's pumpkin is solid pack and has to be scooped
out of the can. I've never heard of One Pie but then again I've never
looked for it since I don't bake pie I use canned pumpkin to make soup
from time to time and definitely don't want pie spices in it. LOL I know
it's older than 2007. The label lists the ingredients as "pumpkin".

The only reason I can think that Jean's pie filling now says it contains
cornstarch is they knew it needed a thickener. Don't you hate when they
change something you've been using for years?

Jill

On 25/11/2011 3:58 PM, Judy Haffner wrote:

>
> I am very "picky" when it comes to pumpkin pie and am always
> disappointed in commercial, or the homemade ones I've tasted...except
> for mine, but everybody probably feels that way about their own.<)
>


To tell you the truth, as picky as I am about pies, pumpkin pie is
probably the one pie where IMO it makes very little difference. Form
the very best pumpkin pie to the cheapest commercial product, it is the
one variety of pie where the end result varies the least. There is a
world of difference between a fresh sour cherry pie and a commercially
made pie. There is also a huge difference in peach or rhubarb pies, even
apple pies. But pumpkin? ... very small difference.

On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> wrote:

> There is also a huge difference in peach or rhubarb pies, even
> apple pies. But pumpkin? ... very small difference.

Agreed, pumpkin and I've made it several times starting by cooking
the pumpkin.

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

On Fri, 25 Nov 2011 17:15:39 -0500, Goomba >
wrote:

> Yeah, that's been my experience also. I never buy the "pumpkin pie
> filling" cans but rather the plain cans of Libby's pumpkin.

I've grabbed the wrong one by mistake thinking I was picking up a
double sized can of the regular. It's not bad, it's just not what I
wanted.

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

Judy Haffner wrote:
> Jean B.
>
>> Out of fairness to Libby's, I feel I should
>> make this post. Some years ago, I am
>> pretty sure I posted here about using
>> Libby's canned pumpkin as vs. my usual
>> beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's
>> pumpkin was compared to the One Pie
>> that I always used. I now have a
>> stockpile of One Pie Pumpkin and must
>> assume that the oldest cans were from
>> later in the same season that I bought
>> the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed
>> in 2008) was very watery!
>
>> I was most negatively surprised. (I
>> compensated by cutting back on the
>> liquid in the pie and adding more of the
>> (also watery) sweet potato puree that I
>> had started using to compensate for the
>> missing ounce of pumpkin.
>
> I've never heard of the One Pie brand of pumpkin, so apparently it isn't
> something the stores in Alaska carry. I've always bought Libby's and
> guess I'm lucky, as have never found it to be watery. I also use just
> the 15 oz. can and my pies are no different in texture than they ever
> were with 1 oz. less in the can. I dislike a soft "mushy" pumpkin
> pie...like them firm but custardy and quite spicy. Besides the usual
> spice, I always add generous dashes of pumpkin pie spice to achieve the
> spice level I like.
>
> I am very "picky" when it comes to pumpkin pie and am always
> disappointed in commercial, or the homemade ones I've tasted...except
> for mine, but everybody probably feels that way about their own. <)
>
> Judy
>
I make pumpkin chiffon pie, and I'm also very picky about it. I
went out for a bit after I wrote that message and started thinking
I might also bake that pumpkin if I find another watery can. I am
still unhappy about that cornstarch though. Even though I am a
label reader, it seems not to have occurred to me to read the
ingredients since at least 2008. I would really like to know when
the One Pie folks started adding that. (I did a search and found
nothing relevant.)

--
Jean B.

sf wrote:
> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." > wrote:
>
>> Out of fairness to Libby's, I feel I should make this post. Some
>> years ago, I am pretty sure I posted here about using Libby's
>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>> appalled to see how runny the Libby's pumpkin was compared to the
>> One Pie that I always used. I now have a stockpile of One Pie
>> Pumpkin and must assume that the oldest cans were from later in
>> the same season that I bought the Libby's product. MUCH to my
>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>> I was most negatively surprised. (I compensated by cutting back
>> on the liquid in the pie and adding more of the (also watery)
>> sweet potato puree that I had started using to compensate for the
>> missing ounce of pumpkin. BUT, because of my cold and inability
>> to taste and smell things, I have no idea how the pie came out.
>> It did seem a bit less solid when I cut it, but that may have
>> merely been my imagination.
>>
>> I also will mention that I was looking at the One Pie label and
>> saw there was cornstarch in the product. I am wondering when that
>> came to pass. Does anyone have really old cans to look at? Also
>> I could swear that the older (pre-1998) labels stated "solid
>> pack". The labels on all of my cans lack that designation. I
>> guess I'm going to have to cook the primary ingredient myself the
>> next time.
>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>
It must have just been a bad year for Libby's then. Does Libby's
ONLY contain pumpkin? After all these years, I may abandon One
Pie. I might use the cans I have in pumpkin muffins....

--
Jean B.

Goomba wrote:
> On 11/25/11 5:02 PM, sf wrote:
>
>>
>> Regular grocery stores here don't have any choice other than Libby's.
>> The only time I would call the pumpkin runny is if I buy the big can
>> of pumpkin "filling" with seasonings in it that's meant to make only
>> one pie... that one pours out. The regular can of pumpkin has to be
>> scooped out with a rubber spatula.
>>
>
> Yeah, that's been my experience also. I never buy the "pumpkin pie
> filling" cans but rather the plain cans of Libby's pumpkin. Never water
> in my life. Love a nice spicy pie so I always use the Libby's recipe but
> add more of each spice. Lovely stuff!

Well, the year I used Libby's, it was watery. Now I am wondering
whether it was a fluke. I never use the filling either.

I always use lots of spices (those measuring spoons have quite
domed tops--and I started adding some pumpkin pie spice in
addition to my usual individual spices).

--
Jean B.

jmcquown wrote:
>
> "sf" > wrote in message
> ...
>> On Fri, 25 Nov 2011 14:26:14 -0500, "Jean B." > wrote:
>>
>>> Out of fairness to Libby's, I feel I should make this post. Some
>>> years ago, I am pretty sure I posted here about using Libby's
>>> canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
>>> appalled to see how runny the Libby's pumpkin was compared to the
>>> One Pie that I always used. I now have a stockpile of One Pie
>>> Pumpkin and must assume that the oldest cans were from later in
>>> the same season that I bought the Libby's product. MUCH to my
>>> dismay, the pumpkin in that can (packed in 2008) was very watery!
>>> I was most negatively surprised. (I compensated by cutting back
>>> on the liquid in the pie and adding more of the (also watery)
>>> sweet potato puree that I had started using to compensate for the
>>> missing ounce of pumpkin. BUT, because of my cold and inability
>>> to taste and smell things, I have no idea how the pie came out.
>>> It did seem a bit less solid when I cut it, but that may have
>>> merely been my imagination.
>>>
>>> I also will mention that I was looking at the One Pie label and
>>> saw there was cornstarch in the product. I am wondering when that
>>> came to pass. Does anyone have really old cans to look at? Also
>>> I could swear that the older (pre-1998) labels stated "solid
>>> pack". The labels on all of my cans lack that designation. I
>>> guess I'm going to have to cook the primary ingredient myself the
>>> next time.
>>
>> Regular grocery stores here don't have any choice other than Libby's.
>> The only time I would call the pumpkin runny is if I buy the big can
>> of pumpkin "filling" with seasonings in it that's meant to make only
>> one pie... that one pours out. The regular can of pumpkin has to be
>> scooped out with a rubber spatula.
>>
>> --
> Yep, the regular can of Libby's pumpkin is solid pack and has to be
> scooped out of the can. I've never heard of One Pie but then again I've
> never looked for it since I don't bake pie I use canned pumpkin to
> make soup from time to time and definitely don't want pie spices in it.
> LOL I know it's older than 2007. The label lists the ingredients as
> "pumpkin".
>
> The only reason I can think that Jean's pie filling now says it contains
> cornstarch is they knew it needed a thickener. Don't you hate when they
> change something you've been using for years?
>
> Jill

Very odd. The watery Libby's must really have been a fluke
though. The norm with One Pie was that, as you say, one would
have to pry it out of the can--and also add the milk gradually
until it loosened up a bit. It was REALLY solid. This can of One
Pie (and the Libby's I used--I need to go back and see whether I
can find my post and figure out the year it happened) poured out
of the can. Ugh.

--
Jean B.

Dave Smith wrote:
> On 25/11/2011 3:58 PM, Judy Haffner wrote:
>
>>
>> I am very "picky" when it comes to pumpkin pie and am always
>> disappointed in commercial, or the homemade ones I've tasted...except
>> for mine, but everybody probably feels that way about their own.<)
>>
>
>
> To tell you the truth, as picky as I am about pies, pumpkin pie is
> probably the one pie where IMO it makes very little difference. Form
> the very best pumpkin pie to the cheapest commercial product, it is the
> one variety of pie where the end result varies the least. There is a
> world of difference between a fresh sour cherry pie and a commercially
> made pie. There is also a huge difference in peach or rhubarb pies, even
> apple pies. But pumpkin? ... very small difference.
>
>
I don't think so. A watery product produces a less pumpkiny pie.
IMO, anyway. AND I think my filling is a bit less solid than
usual. There was actually a tad of weeping, and I have never seen
that before on the day the pie was made.

--
Jean B.

sf wrote:
> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> > wrote:
>
>> There is also a huge difference in peach or rhubarb pies, even
>> apple pies. But pumpkin? ... very small difference.
>
> Agreed, pumpkin and I've made it several times starting by cooking
> the pumpkin.
>
How did you get it totally smooth? Would a ricer do it?

--
Jean B.

sf wrote:

>I've grabbed the wrong one by mistake
> thinking I was picking up a double sized
> can of the regular. It's not bad, it's just
> not what I wanted.

I'm real careful about which can I grab, as can't stand the pie filling
MIX. One of my best friends made pies out of it one year, but never made
that mistake again..there was a world of difference, IMO.

My mother wouldn't eat pumpkin pie unless it was made from fresh, and
really I couldn't tell the difference, except it was a paler pie...in
color.

I also am one that notices a difference in pumpkin pie, since I'm use to
my own, as most I have had are too soft in texture and too "blah" as far
as the spice level goes. I have a "fine tuned" palate when it comes to
most pies, no matter what flavor they are, but then I think mine are the
best, and none can compare! ;-)

Judy (tooting her own horn-lol!)

On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." > wrote:

> sf wrote:
> > On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> > > wrote:
> >
> >> There is also a huge difference in peach or rhubarb pies, even
> >> apple pies. But pumpkin? ... very small difference.
> >
> > Agreed, pumpkin and I've made it several times starting by cooking
> > the pumpkin.
> >
> How did you get it totally smooth? Would a ricer do it?

I've never had a problem with lumps. I just took an old fashioned
potato masher to it. It drained overnight in a colander to make it
dryer. If I ever did it again, I might bake it after it's smashed and
drained to evaporate as much liquid as possible.

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

sf wrote:
> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>> > wrote:
>>>
>>>> There is also a huge difference in peach or rhubarb pies, even
>>>> apple pies. But pumpkin? ... very small difference.
>>> Agreed, pumpkin and I've made it several times starting by cooking
>>> the pumpkin.
>>>
>> How did you get it totally smooth? Would a ricer do it?
>
> I've never had a problem with lumps. I just took an old fashioned
> potato masher to it. It drained overnight in a colander to make it
> dryer. If I ever did it again, I might bake it after it's smashed and
> drained to evaporate as much liquid as possible.
>
I am thinking that if I go that route, I will bake or roast the
pumpkin (or other squash), so it doesn't contain any added water.

--
Jean B.

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." > wrote:

> I am thinking that if I go that route, I will bake or roast the
> pumpkin (or other squash), so it doesn't contain any added water.

Oh, is that what you were getting at? I baked it the first time,
upside down on a rimmed baking sheet to contain the copious amount of
liquid that came out. Then I mashed it and drained overnight, when
even more liquid came out. But I'm thinking one more trip through the
oven isn't a bad idea.

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

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." > wrote:

>sf wrote:
>> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." > wrote:
>>
>>> sf wrote:
>>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>>> > wrote:
>>>>
>>>>> There is also a huge difference in peach or rhubarb pies, even
>>>>> apple pies. But pumpkin? ... very small difference.
>>>> Agreed, pumpkin and I've made it several times starting by cooking
>>>> the pumpkin.
>>>>
>>> How did you get it totally smooth? Would a ricer do it?
>>
>> I've never had a problem with lumps. I just took an old fashioned
>> potato masher to it. It drained overnight in a colander to make it
>> dryer. If I ever did it again, I might bake it after it's smashed and
>> drained to evaporate as much liquid as possible.
>>
>I am thinking that if I go that route, I will bake or roast the
>pumpkin (or other squash), so it doesn't contain any added water.

I don't like pumpkin but the boss over here does it every year. I cut
the pumpkin in large wedges and she bakes it skin side up. Lots of
moisture will drip out. We do a roasting pan with a rack. Cooking
time will vary with the size of the pumpkin. Louise said when they
start to cave down they're ready. As soon as they're cool enough to
touch peel the skin off. Do NOT let them sit too long or you will
leave tough bits behind that even a food processor won't get rid of.
Then she runs it through the FP until smooth and strains it in a
sieve. It's time consuming but much better than canned stuff.

Lou

I think there is a big difference amongst different cook's pumpkin pies.

I usually use LIbby's solid pack pumpkin but one time used an off
brand-first thing I noticed was how dark the pumpkin in the can was
compared to Libbys which is quite pale. I would bet time of harvest,
location of harvest, affects flavor/color of pumpkin.

Second thing I notice is how much spice people use. Some people's pies
are darker because of the large amount of spice they add-my mother's for
example. She tried mine yesterday and insisted her spicy version is
better-but admitted she doesn't digest it well-I loved mine (Chinese 5
Spice) and didn't like hers lol.

Third is the dairy portion of the pie. I use fresh half and half, others
use canned condensed milk.

Finally, the sweetener. The Libby's recipe calls for 3/4 cup sugar. I
use 1/3 cup sugar. I think those awful Walmart pies have corn syrup. Big
difference.

I have one recipe that would knock your socks off. Pie shell, black
walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
topped with whip cream (lots of peaks) and dusted with black walnut
crumbs.

Yesterdays pie:
Unbaked pie shell
1 can solid packed Libbys pumpkin
12oz half and half
1/3 cup sugar (sometimes I use splenda)
2 eggs
dash of salt
1 tsp Chinese Five Spice
425 degree 15 min
then
350 degree 40-50min.

On 11/26/11 12:24 AM, z z wrote:

> I have one recipe that would knock your socks off. Pie shell, black
> walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
> topped with whip cream (lots of peaks) and dusted with black walnut
> crumbs.
>

LOL, my socks most certainly remained on feet. That combination just
sounds like overkill to me. After a certain point I can't imagine
tasting anything except "sweet" and losing any subtle flavors.

"Janet" > ha
>> >
>> How did you get it totally smooth? Would a ricer do it?
>
> I put the cooked flesh in the foodprocesser and blitz it.

I use the ricer because if there are strings they won't rice. I also find I
can remove more water with riced squash. The one I was given last week was
delicious, but wet even after roasting.

On 11/25/2011 9:26 AM, Jean B. wrote:
> Out of fairness to Libby's, I feel I should make this post. Some years
> ago, I am pretty sure I posted here about using Libby's canned pumpkin
> as vs. my usual beloved One Pie Pumpkin. I was appalled to see how runny
> the Libby's pumpkin was compared to the One Pie that I always used. I
> now have a stockpile of One Pie Pumpkin and must assume that the oldest
> cans were from later in the same season that I bought the Libby's
> product. MUCH to my dismay, the pumpkin in that can (packed in 2008) was
> very watery! I was most negatively surprised. (I compensated by cutting
> back on the liquid in the pie and adding more of the (also watery) sweet
> potato puree that I had started using to compensate for the missing
> ounce of pumpkin. BUT, because of my cold and inability to taste and
> smell things, I have no idea how the pie came out. It did seem a bit
> less solid when I cut it, but that may have merely been my imagination.
>
> I also will mention that I was looking at the One Pie label and saw
> there was cornstarch in the product. I am wondering when that came to
> pass. Does anyone have really old cans to look at? Also I could swear
> that the older (pre-1998) labels stated "solid pack". The labels on all
> of my cans lack that designation. I guess I'm going to have to cook the
> primary ingredient myself the next time.

Your cans sound like they could be past their prime. I've used old cans
of pumpkin and they had a darker color and a dusty, moldy, taste. That
was a bad pie. When you get over your cold, you might want to open a can
and taste it.

My latest idea is that you could add cinnamon, ginger, and cloves, to a
custard pie and make mock pumpkin pie. Heck, throw in a little mace and
vanilla too.

On Sat, 26 Nov 2011 12:08:01 +0100, "Giusi" >
wrote:

>
>"Janet" > ha
>>> >
>>> How did you get it totally smooth? Would a ricer do it?
>>
>> I put the cooked flesh in the foodprocesser and blitz it.
>
>I use the ricer because if there are strings they won't rice. I also find I
>can remove more water with riced squash. The one I was given last week was
>delicious, but wet even after roasting.
>

Over the years of using fresh pumpkin and adding in the sage advice
of others, I have come around to believing that the best pumpkins for
pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."

They are smaller and meatier/fleshier than the large, but more common
jack-o-lantern ones. The drawback is that they are not always easy or
even possible to find. Using a larger, unsuited pumpkin is, to me, too
much effort that does not yield a result that is deeper, richer or
fresher flavored than a decent brand of canned pumpkin....or using
butternut squash (shhhhh).

Boron

"Boron Elgar" > ha scritto nel messaggio
Using a larger, unsuited pumpkin is, to me, too
> much effort that does not yield a result that is deeper, richer or
> fresher flavored than a decent brand of canned pumpkin....or using
> butternut squash (shhhhh).

What I used was a squash I don't remember ever seeing in the US. I got a
small portion of it and it still weighed a lot. It's scalloped, huge and
just the orange side of red. I rarely get much choice of squash when I go
to the vegetable martket. The organic market sometimes has Japanese
squashes for high prices, but I don't see the poi8nt for ravioli or pie.

On Sat, 26 Nov 2011 00:49:58 -0500, Goomba >
wrote:

>On 11/26/11 12:24 AM, z z wrote:
>
>> I have one recipe that would knock your socks off. Pie shell, black
>> walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
>> topped with whip cream (lots of peaks) and dusted with black walnut
>> crumbs.
>>
>
>LOL, my socks most certainly remained on feet. That combination just
>sounds like overkill to me. After a certain point I can't imagine
>tasting anything except "sweet" and losing any subtle flavors.

That's a prime example of keyboard kookery... he forgot the sprig of
mint and marachino cherry on top. LOL

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." > wrote:

>sf wrote:
>> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." > wrote:
>>
>>> sf wrote:
>>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>>> > wrote:
>>>>
>>>>> There is also a huge difference in peach or rhubarb pies, even
>>>>> apple pies. But pumpkin? ... very small difference.
>>>> Agreed, pumpkin and I've made it several times starting by cooking
>>>> the pumpkin.
>>>>
>>> How did you get it totally smooth? Would a ricer do it?
>>
>> I've never had a problem with lumps. I just took an old fashioned
>> potato masher to it. It drained overnight in a colander to make it
>> dryer. If I ever did it again, I might bake it after it's smashed and
>> drained to evaporate as much liquid as possible.
>>
>I am thinking that if I go that route, I will bake or roast the
>pumpkin (or other squash), so it doesn't contain any added water.

It's plain silly processing pumpkin, a lot of extra labor for naught.
Canned pumpkin is actually butternut squash (they're permitted to
label it pumpkin because botanically they're the same, just a
different variety). If you really gotta DIY buy butternut squash and
put your pumpkin outdoors for the critters.

I am considering using miniature choc chips instead of raisins next
time-you are invited :-)

ps I never use the "recipe" amount of sugar when it comes to pumpkin or
cheesecake for that matter. Sugar is neccesary for things like rhubarb
but way overused in most dessert recipes. For example, I love key lime
desserts but the sugar level in them leaves my joints in pain for days.

I made pumpkin pie from scratch 2 years in a row. Canned pumpkin is easier
and gives the same good results. I took it even further this year and
bought grocery store bakery pumpkin pie. Homemade crust (ala betty crocker)
would have been a bit better but it was good pie regardless.

On Sat, 26 Nov 2011 07:37:47 -0500, Boron Elgar
> wrote:

> Over the years of using fresh pumpkin and adding in the sage advice
> of others, I have come around to believing that the best pumpkins for
> pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."
>
> They are smaller and meatier/fleshier than the large, but more common
> jack-o-lantern ones. The drawback is that they are not always easy or
> even possible to find. Using a larger, unsuited pumpkin is, to me, too
> much effort that does not yield a result that is deeper, richer or
> fresher flavored than a decent brand of canned pumpkin....or using
> butternut squash (shhhhh).

For me, fresh pumpkin pie was a by-product of Halloween - so I only
used field pumpkins.

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

On Sat, 26 Nov 2011 10:53:29 -0600, (z z) wrote:

> I am considering using miniature choc chips instead of raisins next
> time-you are invited :-)
>
> ps I never use the "recipe" amount of sugar when it comes to pumpkin or
> cheesecake for that matter. Sugar is neccesary for things like rhubarb
> but way overused in most dessert recipes. For example, I love key lime
> desserts but the sugar level in them leaves my joints in pain for days.

You must have some sort of sugar allergy or intolerance if it causes
joint pain. That's what happens to my DIL if she does gluten. You
should get yourself tested for food allergies.

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

On Sat, 26 Nov 2011 12:16:30 -0500, Gary > wrote:

> I made pumpkin pie from scratch 2 years in a row. Canned pumpkin is easier
> and gives the same good results. I took it even further this year and
> bought grocery store bakery pumpkin pie. Homemade crust (ala betty crocker)
> would have been a bit better but it was good pie regardless.

Don't grocery store pies have a watery flavor (not texture, flavor) to
you? It's as if they cut the evaporated milk/cream with water. Maybe
they use less spice... I dunno. I just know they taste different from
my home made, but you're absolutely right about using a can of pumpkin
and cooking pumpkins from scratch.

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

On 26/11/2011 2:16 PM, sf wrote:


> For me, fresh pumpkin pie was a by-product of Halloween - so I only
> used field pumpkins.
The only pumpkin pie that ever made that my wife did not like was the
one I made from scratch with a real pumpkin. It had a stringy texture.
It didn't bother me at all and it tasted great, but the texture was
disagreeable to her.

On 26/11/2011 11:53 AM, z z wrote:
> I am considering using miniature choc chips instead of raisins next
> time-you are invited :-)
>
> ps I never use the "recipe" amount of sugar when it comes to pumpkin or
> cheesecake for that matter. Sugar is neccesary for things like rhubarb
> but way overused in most dessert recipes. For example, I love key lime
> desserts but the sugar level in them leaves my joints in pain for days.
>

I have to agree on a couple counts here. The amount of sugar in a
recipe is often more for texture than for the sweetness. The texture of
a cake or cookie will change a lot of you vary the amount of sugar. I
also disagree about rhubarb. I often cut back on the sugar used with
rhubarb. I like the bite that rhubarb has and feel no need to smooth
that out with extra sweetness. Pumpkin pie is usually more a pumpkin
flavoured custard that a fruit (or vegetable) pie. You need to have an
appropriate amount of sugar for the custard, and to balance with the
spices used.

On Sat, 26 Nov 2011 13:44:35 +0100, "Giusi" >
wrote:
>
>
> What I used was a squash I don't remember ever seeing in the US. I got a
> small portion of it and it still weighed a lot. It's scalloped, huge and
> just the orange side of red.
>
If it had bumps all over it too, it's called.... wait for it....
Red Warty Thing. Apparently they can get up to 20lbs.
http://nipomopumpkinpatch.com/Graphi...ty_Thing_M.jpg
http://www.ruppseeds.com/divvegetabl...hing.htm?mnu=4
How did you like the flavor?

> I rarely get much choice of squash when I go
> to the vegetable martket. The organic market sometimes has Japanese
> squashes for high prices, but I don't see the poi8nt for ravioli or pie.

I'm still scratching my head over the European use of "pumpkin" when
from the context they have to mean some sort of squash. I've put it
in the same category as the Brit's particularity of saying "pudding"
when they really mean dessert.

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

On 25/11/2011 7:18 PM, Jean B. wrote:

>>> I am very "picky" when it comes to pumpkin pie and am always
>>> disappointed in commercial, or the homemade ones I've tasted...except
>>> for mine, but everybody probably feels that way about their own.<)
>>>
>>
>>
>> To tell you the truth, as picky as I am about pies, pumpkin pie is
>> probably the one pie where IMO it makes very little difference. Form
>> the very best pumpkin pie to the cheapest commercial product, it is
>> the one variety of pie where the end result varies the least. There is
>> a world of difference between a fresh sour cherry pie and a
>> commercially made pie. There is also a huge difference in peach or
>> rhubarb pies, even apple pies. But pumpkin? ... very small difference.
>>
>>
> I don't think so. A watery product produces a less pumpkiny pie. IMO,
> anyway. AND I think my filling is a bit less solid than usual. There was
> actually a tad of weeping, and I have never seen that before on the day
> the pie was made.
>

But... but ,.. but... we must misunderstand each other. I know there
are differences between various products, and various recipes. You pie
may well have been less pumpkiny, but it was probably still a pumpkin
(pumpkin custard) pie. What I was suggesting is that there is far less
of a difference between the best pumpkin pie and the worst than there is
in other types of pies.

I used the example of the sour cherry pie because I am blessed with
seasonal access to fresh sour cherries. I can pick them myself or buy
them, take them home and pt them and put them in a pie. If I time things
right, I can get them freshly picked, pitted, in a pail and ready to go.
I can get them frozen. I can get canned cherries and, heaven forbid I
am ever so desperate that I should have to resort to using a canned
cherry filling. The difference between the fresh, self pitted and using
pre-pitted cherries is minimal. Using frozen cherries is going to make
a huge difference, though still a decent end result. Using canned
cherries is going to make a huge difference. Canned cherry pie filling?
Hell... they are the reason a lot of people don't like cherry pie.

Peaches are a similar story, except you can't really make a peach pie
with canned peaches. You can make some variation of a pie that uses
canned peaches. A fresh peach pie will be better than one with frozen
peaches, but you can still make a decent pie from frozen.

But pumpkin??? In my experience, it doesn't make a huge difference. I
have no qualms about saving the hassle of peeling and cooking a fresh
pumpkin because the end result is practically the same. It just isn't
worth the effort. If your pie is a little runny, maybe you need to cook
it a little longer or to use more egg or sugar, less milk to cut back
the proportion of liquid, or perhaps cook it a little longer, maybe a
little lower temperature for longer.


FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
consistency and I have never had a runny or weak flavoured pumpkin pie.

On Sat, 26 Nov 2011 14:38:08 -0500, Dave Smith
> wrote:

> On 26/11/2011 2:16 PM, sf wrote:
>
>
> > For me, fresh pumpkin pie was a by-product of Halloween - so I only
> > used field pumpkins.
> The only pumpkin pie that ever made that my wife did not like was the
> one I made from scratch with a real pumpkin. It had a stringy texture.
> It didn't bother me at all and it tasted great, but the texture was
> disagreeable to her.

You must not have cooked it long enough or squashed it well enough, I
dunno. I never had that problem and I did it at least three different
times.

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

On Sat, 26 Nov 2011 15:02:37 -0500, Dave Smith
> wrote:

> On 25/11/2011 7:18 PM, Jean B. wrote:
>
> >>
> >>
> > I don't think so. A watery product produces a less pumpkiny pie. IMO,
> > anyway. AND I think my filling is a bit less solid than usual. There was
> > actually a tad of weeping, and I have never seen that before on the day
> > the pie was made.
> >
>
> But... but ,.. but... we must misunderstand each other. I know there
> are differences between various products, and various recipes. You pie
> may well have been less pumpkiny, but it was probably still a pumpkin
> (pumpkin custard) pie. What I was suggesting is that there is far less
> of a difference between the best pumpkin pie and the worst than there is
> in other types of pies.
>
> I used the example of the sour cherry pie because I am blessed with
> seasonal access to fresh sour cherries. I can pick them myself or buy
> them, take them home and pt them and put them in a pie. If I time things
> right, I can get them freshly picked, pitted, in a pail and ready to go.
> I can get them frozen. I can get canned cherries and, heaven forbid I
> am ever so desperate that I should have to resort to using a canned
> cherry filling. The difference between the fresh, self pitted and using
> pre-pitted cherries is minimal. Using frozen cherries is going to make
> a huge difference, though still a decent end result. Using canned
> cherries is going to make a huge difference. Canned cherry pie filling?
> Hell... they are the reason a lot of people don't like cherry pie.
>
> Peaches are a similar story, except you can't really make a peach pie
> with canned peaches. You can make some variation of a pie that uses
> canned peaches. A fresh peach pie will be better than one with frozen
> peaches, but you can still make a decent pie from frozen.
>
> But pumpkin??? In my experience, it doesn't make a huge difference. I
> have no qualms about saving the hassle of peeling and cooking a fresh
> pumpkin because the end result is practically the same. It just isn't
> worth the effort. If your pie is a little runny, maybe you need to cook
> it a little longer or to use more egg or sugar, less milk to cut back
> the proportion of liquid, or perhaps cook it a little longer, maybe a
> little lower temperature for longer.
>
>
> FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
> consistency and I have never had a runny or weak flavoured pumpkin pie.

I know you two are jinxing the next time I make pumpkin pie from
scratch with all this negative talk about watery pumpkins and weeping
pies.


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

On 26/11/2011 4:23 PM, sf wrote:
> On Sat, 26 Nov 2011 14:38:08 -0500, Dave Smith
> > wrote:
>
>> On 26/11/2011 2:16 PM, sf wrote:
>>
>>
>>> For me, fresh pumpkin pie was a by-product of Halloween - so I only
>>> used field pumpkins.
>> The only pumpkin pie that ever made that my wife did not like was the
>> one I made from scratch with a real pumpkin. It had a stringy texture.
>> It didn't bother me at all and it tasted great, but the texture was
>> disagreeable to her.
>
> You must not have cooked it long enough or squashed it well enough, I
> dunno. I never had that problem and I did it at least three different
> times.
>
I don't know what I did wrong. I cooked it a good long time. I whipped
it with the beaters. It tasted food, but it was a little stringy. Not a
problem for me, but my wife objected to the texture. She also hates the
stringiness of rhubarb, which she eats occasionally and reluctantly.

Pumpkins used to be dirt cheap. They are now quite expensive, and since
the one I made from scratch was not well received, I will save the work
and the money and open up a can. And that's coming from someone who
uses very few canned products.

On 26/11/2011 4:26 PM, sf wrote:

>>
>> FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
>> consistency and I have never had a runny or weak flavoured pumpkin pie.
>
> I know you two are jinxing the next time I make pumpkin pie from
> scratch with all this negative talk about watery pumpkins and weeping
> pies.
>
>

Oh Pshaw.... I wasn't saying anything bad about pumpkin. I consider it
to be darned near fool proof. As I said, the difference between a great
one and a bad one is minor compared to most other types of pie.