Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On 10/30/2012 1:09 PM, sf wrote:

> I really do need to try making sweet potato pie someday. I've never
> even tasted one, but glad to hear they're so similar to pumpkin.
> What's this I read in another thread about using garnet sweet
> potatoes? The recipes I see aren't that specific. I would use the
> one that's pumpkin colored, not purplish.

Bake the sweet potatoes, mash them and use them in place of pumpkin.
Taste the filling as you add the sugar, sweet potatoes are a lot sweeter
than pumpkin, so you will not need as much sugar.

Becca

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Wed, 31 Oct 2012 09:00:43 -0500, Ema Nymton >
wrote:

> On 10/30/2012 1:09 PM, sf wrote:
>
> > I really do need to try making sweet potato pie someday. I've never
> > even tasted one, but glad to hear they're so similar to pumpkin.
> > What's this I read in another thread about using garnet sweet
> > potatoes? The recipes I see aren't that specific. I would use the
> > one that's pumpkin colored, not purplish.
>
> Bake the sweet potatoes, mash them and use them in place of pumpkin.
> Taste the filling as you add the sugar, sweet potatoes are a lot sweeter
> than pumpkin, so you will not need as much sugar.
>
> Becca

Thanks Becca! I like the idea of using sweet potatoes because I can
make a small pie and we won't be committed to finishing up a big one.
Do you stick with canned milk or switch over to cream? I think I'll
use cream, but now the question is half & half or whipping cream?

:)

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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On 10/31/2012 10:46 AM, Gary wrote:
> zxcvbob wrote:
>>
>> Do you bake or boil the sweet potatoes? I've had SP pie before and it's
>> OK but usually tastes a little "off" -- too starchy maybe (like boiled
>> sweet potatoes.)
>>
>> I've never tried making it, but wonder if I could just substitute baked
>> and mashed SP's in my favorite pumpkin pie recipe?
>
> Yes. Cook your sweet potatoes then substitute it in your pumpkin pie
> recipe. I've used boiled and baked and not much difference to me (I'm
> happy with either way). You might like the baked though. They will go on a
> great sale within a week or two here. Alway very cheap (and fresh) right
> before Thanksgiving. I suppose it's the normal harvest time for them?
>
> I always make a few pies but mainly, I loved them just baked with some
> butter and S&P. I also add some to my homemade vegetable soup.
>
> Gary
>

Have you ever tried making a pie using Okinawan sweet potatoes? That
would be cool. I think I'll try it.

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Wed, 31 Oct 2012 15:46:44 -0500, Gary > wrote:

> zxcvbob wrote:
> >
> > Do you bake or boil the sweet potatoes? I've had SP pie before and it's
> > OK but usually tastes a little "off" -- too starchy maybe (like boiled
> > sweet potatoes.)
> >
> > I've never tried making it, but wonder if I could just substitute baked
> > and mashed SP's in my favorite pumpkin pie recipe?
>
> Yes. Cook your sweet potatoes then substitute it in your pumpkin pie
> recipe. I've used boiled and baked and not much difference to me (I'm
> happy with either way). You might like the baked though.

Thanks, I'm thinking I may prefer baked too.

> They will go on a
> great sale within a week or two here. Alway very cheap (and fresh) right
> before Thanksgiving. I suppose it's the normal harvest time for them?
>
> I always make a few pies but mainly, I loved them just baked with some
> butter and S&P. I also add some to my homemade vegetable soup.
>
Love them! I baked a sweet potato just last night to serve with cider
braised pork chops and it's an important ingredient in my chicken
curry recipe (the one that uses coconut milk).


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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

dsi1 wrote:
>
> Have you ever tried making a pie using Okinawan sweet potatoes? That
> would be cool. I think I'll try it.


They don't sell them here. Otherwise, I'd love to try them for taste.
Perhaps in some asian specialty store. There are many around here but I've
yet to try one.

Gary

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Thu, 01 Nov 2012 17:02:02 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> Have you ever tried making a pie using Okinawan sweet potatoes? That
>> would be cool. I think I'll try it.

I wouldn't think they's be sweet enough--- but it might be an
interesting pie.
>
>
>They don't sell them here. Otherwise, I'd love to try them for taste.
>Perhaps in some asian specialty store. There are many around here but I've
>yet to try one.

You *must* go to one. [or a few until you find the right one]

The 2 we have near here have excellent produce at cut-rate prices--
dozens of kinds of rice-- stuff you never imagined-- and Mae Ploy.

If you can bring someone with you who can act as a guide, all the
better.

Jim

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

Doug Freyburger wrote:
> Jean B. wrote:
>> Most of the recipes are too sweet for me. Now I'd want to LC the
>> recipes, which seems doable to me.
>
> We have pumpkin custard baked in ramekin bowls these days, partly to not
> use a wheat crust partly for lower carbs. Somewhat lower carb count by
> using cream not milk, a bit of artifical sweetener. It still has
> pumpkin which has some starch. Low"er" but not low.

Yes, that'd work. I think I will have to do the dessert two ways,
because I don't think my daughter wants any change in the pie. If
I do that, I could also do a nut crust, or a mainly nut crust.
(Of course, having no crust at all would be even lower in carbs.)

Yesterday, I also found myself thinking of a pumpkin parfait I
toyed with in the past. I am thinking I could make a baked or
nuked gingerbread type thing and layer it with the filling. I
MIGHT even try doing an LC candied ginger again.

--

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:

> Yesterday, I also found myself thinking of a pumpkin parfait I
> toyed with in the past. I am thinking I could make a baked or
> nuked gingerbread type thing and layer it with the filling. I
> MIGHT even try doing an LC candied ginger again.

DIL brought dessert for last night: gingersnaps (that were soft, not
snappy like she wanted - but I really liked them) and pumpkin pudding
that had something white on top. I forget if it was yogurt or sour
cream. I was skeptical about pumpkin flavored pudding, but it was
absolutely delicious - so I think pumpkin parfait definitely will
work. I can ask her for the recipe, if you're interested.

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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

I've done nut crusts as well as lowcarb flour substitute crusts. Really,
the pumpkin hides many sins-if it looks like a pie, and you don't tell,
they may not notice. I've used almond flour, bean flour, vital wheat
gluten flour (dont buy the vital wheat gluten flour that says vit c
added.) and mixtures. Less oil if using nut flour or adding flaxseedmeal
to the mixture. I have heard some people even add dry cocoa or cinnamon
to increase the volume of flour without adding carbs.

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

sf wrote:
> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
>
>> Yesterday, I also found myself thinking of a pumpkin parfait I
>> toyed with in the past. I am thinking I could make a baked or
>> nuked gingerbread type thing and layer it with the filling. I
>> MIGHT even try doing an LC candied ginger again.
>
> DIL brought dessert for last night: gingersnaps (that were soft, not
> snappy like she wanted - but I really liked them) and pumpkin pudding
> that had something white on top. I forget if it was yogurt or sour
> cream. I was skeptical about pumpkin flavored pudding, but it was
> absolutely delicious - so I think pumpkin parfait definitely will
> work. I can ask her for the recipe, if you're interested.
>
Sure. It might be interesting. For the parfait I layered
gingerbread, my pumpkin chiffon pie filling, and whipped cream
with, no doubt, candied ginger. It was yummy. I thought it was
most innovative and then saw that some TV chef had a fairly
popular recipe that was much like it.

--

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

z z wrote:
> I've done nut crusts as well as lowcarb flour substitute crusts. Really,
> the pumpkin hides many sins-if it looks like a pie, and you don't tell,
> they may not notice. I've used almond flour, bean flour, vital wheat
> gluten flour (dont buy the vital wheat gluten flour that says vit c
> added.) and mixtures. Less oil if using nut flour or adding flaxseedmeal
> to the mixture. I have heard some people even add dry cocoa or cinnamon
> to increase the volume of flour without adding carbs.
>

My daughter is a supertaster, which, I think, decreases the
possibility that she wouldn't notice. There are so few holiday
traditions that she enjoys that I'd better not tamper with that
one--for her, anyway.

--

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:

> sf wrote:
> > On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
> >
> >> Yesterday, I also found myself thinking of a pumpkin parfait I
> >> toyed with in the past. I am thinking I could make a baked or
> >> nuked gingerbread type thing and layer it with the filling. I
> >> MIGHT even try doing an LC candied ginger again.
> >
> > DIL brought dessert for last night: gingersnaps (that were soft, not
> > snappy like she wanted - but I really liked them) and pumpkin pudding
> > that had something white on top. I forget if it was yogurt or sour
> > cream. I was skeptical about pumpkin flavored pudding, but it was
> > absolutely delicious - so I think pumpkin parfait definitely will
> > work. I can ask her for the recipe, if you're interested.
> >
> Sure. It might be interesting. For the parfait I layered
> gingerbread, my pumpkin chiffon pie filling, and whipped cream
> with, no doubt, candied ginger. It was yummy. I thought it was
> most innovative and then saw that some TV chef had a fairly
> popular recipe that was much like it.

It won't matter. You did something you thought sounded good and you
liked it. :) I found an Ina Garten recipe earlier in the day that's
similar. She used a gelatin based pumpkin pudding (not from a box)
and layered it with ginger cookies... which sounds delicious to me and
goes along with what I had on hand.

PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
estimated ingredients cooling on the counter at the moment.... no
added sugar other than what was in the sweet potatoes and 1T of dark
brown corn syrup.

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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

sf wrote:
> On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
>>>
>>>> Yesterday, I also found myself thinking of a pumpkin parfait I
>>>> toyed with in the past. I am thinking I could make a baked or
>>>> nuked gingerbread type thing and layer it with the filling. I
>>>> MIGHT even try doing an LC candied ginger again.
>>> DIL brought dessert for last night: gingersnaps (that were soft, not
>>> snappy like she wanted - but I really liked them) and pumpkin pudding
>>> that had something white on top. I forget if it was yogurt or sour
>>> cream. I was skeptical about pumpkin flavored pudding, but it was
>>> absolutely delicious - so I think pumpkin parfait definitely will
>>> work. I can ask her for the recipe, if you're interested.
>>>
>> Sure. It might be interesting. For the parfait I layered
>> gingerbread, my pumpkin chiffon pie filling, and whipped cream
>> with, no doubt, candied ginger. It was yummy. I thought it was
>> most innovative and then saw that some TV chef had a fairly
>> popular recipe that was much like it.
>
> It won't matter. You did something you thought sounded good and you
> liked it. :) I found an Ina Garten recipe earlier in the day that's
> similar. She used a gelatin based pumpkin pudding (not from a box)
> and layered it with ginger cookies... which sounds delicious to me and
> goes along with what I had on hand.
>
> PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
> estimated ingredients cooling on the counter at the moment.... no
> added sugar other than what was in the sweet potatoes and 1T of dark
> brown corn syrup.
>

Please report on how you like it! I am gearing up to doing
something with pumpkin too.

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Tue, 06 Nov 2012 16:58:05 -0500, "Jean B." > wrote:

> sf wrote:
> > On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:
> >
> >> sf wrote:
> >>> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
> >>>
> >>>> Yesterday, I also found myself thinking of a pumpkin parfait I
> >>>> toyed with in the past. I am thinking I could make a baked or
> >>>> nuked gingerbread type thing and layer it with the filling. I
> >>>> MIGHT even try doing an LC candied ginger again.
> >>> DIL brought dessert for last night: gingersnaps (that were soft, not
> >>> snappy like she wanted - but I really liked them) and pumpkin pudding
> >>> that had something white on top. I forget if it was yogurt or sour
> >>> cream. I was skeptical about pumpkin flavored pudding, but it was
> >>> absolutely delicious - so I think pumpkin parfait definitely will
> >>> work. I can ask her for the recipe, if you're interested.
> >>>
> >> Sure. It might be interesting. For the parfait I layered
> >> gingerbread, my pumpkin chiffon pie filling, and whipped cream
> >> with, no doubt, candied ginger. It was yummy. I thought it was
> >> most innovative and then saw that some TV chef had a fairly
> >> popular recipe that was much like it.
> >
> > It won't matter. You did something you thought sounded good and you
> > liked it. :) I found an Ina Garten recipe earlier in the day that's
> > similar. She used a gelatin based pumpkin pudding (not from a box)
> > and layered it with ginger cookies... which sounds delicious to me and
> > goes along with what I had on hand.
> >
> > PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
> > estimated ingredients cooling on the counter at the moment.... no
> > added sugar other than what was in the sweet potatoes and 1T of dark
> > brown corn syrup.
> >
>
> Please report on how you like it! I am gearing up to doing
> something with pumpkin too.
>
It turned out very well! I will make a full sized SPP later in the
season. Back to you - I'm thinking you could make a cornstarch based
pumpkin pudding similar to this
http://www.grouprecipes.com/25345/pu...p-cookies.html
then layer it in a parfait glass with crumbled gingersnaps/gingerbread
and whipped cream to look like this
http://www.goodhousekeeping.com/holi...es-11#slide-11


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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

sf wrote:
> On Tue, 06 Nov 2012 16:58:05 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:
>>>
>>>> sf wrote:
>>>>> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
>>>>>
>>>>>> Yesterday, I also found myself thinking of a pumpkin parfait I
>>>>>> toyed with in the past. I am thinking I could make a baked or
>>>>>> nuked gingerbread type thing and layer it with the filling. I
>>>>>> MIGHT even try doing an LC candied ginger again.
>>>>> DIL brought dessert for last night: gingersnaps (that were soft, not
>>>>> snappy like she wanted - but I really liked them) and pumpkin pudding
>>>>> that had something white on top. I forget if it was yogurt or sour
>>>>> cream. I was skeptical about pumpkin flavored pudding, but it was
>>>>> absolutely delicious - so I think pumpkin parfait definitely will
>>>>> work. I can ask her for the recipe, if you're interested.
>>>>>
>>>> Sure. It might be interesting. For the parfait I layered
>>>> gingerbread, my pumpkin chiffon pie filling, and whipped cream
>>>> with, no doubt, candied ginger. It was yummy. I thought it was
>>>> most innovative and then saw that some TV chef had a fairly
>>>> popular recipe that was much like it.
>>> It won't matter. You did something you thought sounded good and you
>>> liked it. :) I found an Ina Garten recipe earlier in the day that's
>>> similar. She used a gelatin based pumpkin pudding (not from a box)
>>> and layered it with ginger cookies... which sounds delicious to me and
>>> goes along with what I had on hand.
>>>
>>> PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
>>> estimated ingredients cooling on the counter at the moment.... no
>>> added sugar other than what was in the sweet potatoes and 1T of dark
>>> brown corn syrup.
>>>
>> Please report on how you like it! I am gearing up to doing
>> something with pumpkin too.
>>
> It turned out very well! I will make a full sized SPP later in the
> season. Back to you - I'm thinking you could make a cornstarch based
> pumpkin pudding similar to this
> http://www.grouprecipes.com/25345/pu...p-cookies.html
> then layer it in a parfait glass with crumbled gingersnaps/gingerbread
> and whipped cream to look like this
> http://www.goodhousekeeping.com/holi...es-11#slide-11
>
>
Thanks. Whatever I do for moi will be LC'd. I think I have seen
recipes for LC gingersnaps--which is a good thing, because
previously I've really wanted gingerbread and gingersnaps.

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

On Tue, 06 Nov 2012 21:53:30 -0500, "Jean B." > wrote:

> sf wrote:
> > On Tue, 06 Nov 2012 16:58:05 -0500, "Jean B." > wrote:
> >
> >> sf wrote:
> >>> On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:
> >>>
> >>>> sf wrote:
> >>>>> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
> >>>>>
> >>>>>> Yesterday, I also found myself thinking of a pumpkin parfait I
> >>>>>> toyed with in the past. I am thinking I could make a baked or
> >>>>>> nuked gingerbread type thing and layer it with the filling. I
> >>>>>> MIGHT even try doing an LC candied ginger again.
> >>>>> DIL brought dessert for last night: gingersnaps (that were soft, not
> >>>>> snappy like she wanted - but I really liked them) and pumpkin pudding
> >>>>> that had something white on top. I forget if it was yogurt or sour
> >>>>> cream. I was skeptical about pumpkin flavored pudding, but it was
> >>>>> absolutely delicious - so I think pumpkin parfait definitely will
> >>>>> work. I can ask her for the recipe, if you're interested.
> >>>>>
> >>>> Sure. It might be interesting. For the parfait I layered
> >>>> gingerbread, my pumpkin chiffon pie filling, and whipped cream
> >>>> with, no doubt, candied ginger. It was yummy. I thought it was
> >>>> most innovative and then saw that some TV chef had a fairly
> >>>> popular recipe that was much like it.
> >>> It won't matter. You did something you thought sounded good and you
> >>> liked it. :) I found an Ina Garten recipe earlier in the day that's
> >>> similar. She used a gelatin based pumpkin pudding (not from a box)
> >>> and layered it with ginger cookies... which sounds delicious to me and
> >>> goes along with what I had on hand.
> >>>
> >>> PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
> >>> estimated ingredients cooling on the counter at the moment.... no
> >>> added sugar other than what was in the sweet potatoes and 1T of dark
> >>> brown corn syrup.
> >>>
> >> Please report on how you like it! I am gearing up to doing
> >> something with pumpkin too.
> >>
> > It turned out very well! I will make a full sized SPP later in the
> > season. Back to you - I'm thinking you could make a cornstarch based
> > pumpkin pudding similar to this
> > http://www.grouprecipes.com/25345/pu...p-cookies.html
> > then layer it in a parfait glass with crumbled gingersnaps/gingerbread
> > and whipped cream to look like this
> > http://www.goodhousekeeping.com/holi...es-11#slide-11
> >
> >
> Thanks. Whatever I do for moi will be LC'd. I think I have seen
> recipes for LC gingersnaps--which is a good thing, because
> previously I've really wanted gingerbread and gingersnaps.

Heck leave them out and make your layers out of nuts. Apparently
whipped cream is okay - so you don't have to change that. Or maybe
you do. ;)

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

Pumpkin Pie - Using Fresh Pumpkin Vs. Canned?
 

sf wrote:
> On Tue, 06 Nov 2012 21:53:30 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Tue, 06 Nov 2012 16:58:05 -0500, "Jean B." > wrote:
>>>
>>>> sf wrote:
>>>>> On Mon, 05 Nov 2012 21:45:12 -0500, "Jean B." > wrote:
>>>>>
>>>>>> sf wrote:
>>>>>>> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
>>>>>>>
>>>>>>>> Yesterday, I also found myself thinking of a pumpkin parfait I
>>>>>>>> toyed with in the past. I am thinking I could make a baked or
>>>>>>>> nuked gingerbread type thing and layer it with the filling. I
>>>>>>>> MIGHT even try doing an LC candied ginger again.
>>>>>>> DIL brought dessert for last night: gingersnaps (that were soft, not
>>>>>>> snappy like she wanted - but I really liked them) and pumpkin pudding
>>>>>>> that had something white on top. I forget if it was yogurt or sour
>>>>>>> cream. I was skeptical about pumpkin flavored pudding, but it was
>>>>>>> absolutely delicious - so I think pumpkin parfait definitely will
>>>>>>> work. I can ask her for the recipe, if you're interested.
>>>>>>>
>>>>>> Sure. It might be interesting. For the parfait I layered
>>>>>> gingerbread, my pumpkin chiffon pie filling, and whipped cream
>>>>>> with, no doubt, candied ginger. It was yummy. I thought it was
>>>>>> most innovative and then saw that some TV chef had a fairly
>>>>>> popular recipe that was much like it.
>>>>> It won't matter. You did something you thought sounded good and you
>>>>> liked it. :) I found an Ina Garten recipe earlier in the day that's
>>>>> similar. She used a gelatin based pumpkin pudding (not from a box)
>>>>> and layered it with ginger cookies... which sounds delicious to me and
>>>>> goes along with what I had on hand.
>>>>>
>>>>> PS: I have a 7 inch (pie pan) experiment of sweet potato pie with
>>>>> estimated ingredients cooling on the counter at the moment.... no
>>>>> added sugar other than what was in the sweet potatoes and 1T of dark
>>>>> brown corn syrup.
>>>>>
>>>> Please report on how you like it! I am gearing up to doing
>>>> something with pumpkin too.
>>>>
>>> It turned out very well! I will make a full sized SPP later in the
>>> season. Back to you - I'm thinking you could make a cornstarch based
>>> pumpkin pudding similar to this
>>> http://www.grouprecipes.com/25345/pu...p-cookies.html
>>> then layer it in a parfait glass with crumbled gingersnaps/gingerbread
>>> and whipped cream to look like this
>>> http://www.goodhousekeeping.com/holi...es-11#slide-11
>>>
>>>
>> Thanks. Whatever I do for moi will be LC'd. I think I have seen
>> recipes for LC gingersnaps--which is a good thing, because
>> previously I've really wanted gingerbread and gingersnaps.
>
> Heck leave them out and make your layers out of nuts. Apparently
> whipped cream is okay - so you don't have to change that. Or maybe
> you do. ;)
>
Yes, I could use nuts or a nut-based thing. Whipped cream IS
okay. Just have to ponder what I will stabilize it with--or maybe
make blobs, freeze them, and defrost them as needed.

--