Dave Smith wrote:
> On 29/10/2012 4:03 PM, 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 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!
>>
>> 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!
>>
>
>
> I made a few pumpkin pies from scratch using real pumpkin. I liked
> them but my wife objected to the texture. It was admittedly
> stringy. Maybe if I had put it through a blender it would have
> been more acceptable to her. It is a lot of work to prepare the
> pumpkin and since the results were questionable to some people, I
> don't bother any more. I just open a can of pumpkin and add that.
>
> My SiL makes a pumpkin chiffon pie, basically layers of pumpkin
> and whipped cream. It's pretty good but she recently decided not
> to bother any more. It is a lot of work to make it because you
> gave to do it in stages, letting each layer set before adding the
> next. She noticed that whenever she brought it to a function where
> there were also apple pies and regular pumpkin pies there was
> always more of her pie leftover than others. Since I am lactose
> intolerant and am not supposed to eat whipped cream, I had an
> excuse. It was good, but I jsut could not eat much of it.
>
>
We always have pumpkin chiffon pie, and I eye every recipe that I
see for it. I don't think I have ever noticed one for a layered
pumpkin chiffon pie. Given that we think pumpkin chiffon is the
"Cadillac of pumpkin pies" (hmmm, that is rather dated, I guess),
I find it odd that her pie seems not to be a favorite. I suppose
it wouldn't bother me, because it would be all the more for me.
(I either need to figure out a good LC crust or that attitude
won't apply now.)