The official Pumpkin pie thread!

Quick question, as I'm making my shopping cart for Thanksgiving...

What base to get for pumpkin (and also making black cherry) pie?  There's two options & I have no idea what the difference is: "flan case" and "sweet pastry case".

Also reporting a victory of Libby's pumpkin pie mix at my local Waitrose yesterday - hurrah!!

Also reporting a victory of Libby's pumpkin pie mix at my local Waitrose yesterday - hurrah!!

me too!

Quick question, as I'm making my shopping cart for Thanksgiving...

What base to get for pumpkin (and also making black cherry) pie?  There's two options & I have no idea what the difference is: "flan case" and "sweet pastry case".

of the 2 options you've given, i would choose 'sweet pastry case'.
But instead, i would rather buy some shortcrust pastry, and roll it out myself to fit the pie dish i was using.   Those pre-made cases are usually a bit small.

Really, the appeal of the pre-made crust is because I DON'T have a pan.  Does anyone know the difference between a 'flan case' and a 'sweet pastry case' out of curiosity?

Our Thanksgiving is a bunch of students on a tight budget, so I'm doing the best I can and trying to buy most of it online, because no one has a car & hauling it home would be a major project.

I just got back from Waitrose and they had a basket of Libby's pumpkin marked down to 20p a tin.  Don't know if this was a sale particular to my local Waitrose or not, but thought I'd pass it on.

So I finally took the plunge and made two pumpkin pies yesterday..Was a bit nervous about how they would turn out...but they were delicious! Yay! DH had two huge slices and even the kids liked it..

I'm making a Thanksgiving lunch on Sunday to celebrate Turkey Day and my birthday all in one..The BIG 3-0!! I plan on making two more pumpkin pies as well. I hope they turn out well..

( By the way, I have three cans of pumpkin mix left..If anyone would like a can, let me know and I'll send it your way..)

( As for ideas for what to get me for my birthday, George Clooney's phone number would be nice!! )



Angela

How long does pumpkin pie keep?  If I want it for Thanksgiving, when is the earliest I can make it?

June

as far as crusts go, has anyone tried making one out of gingersnap crumbs and butter?

as far as crusts go, has anyone tried making one out of gingersnap crumbs and butter?

Not for pumpkin pie, but that's the crust I make for a scrummy lemon pie recipe I have. It's a fantastic crust -- not sure why I never thought of using it for pumpkin pie!

How long does pumpkin pie keep?  If I want it for Thanksgiving, when is the earliest I can make it?

June

I know my grandmother always made her pies a few days before..I think if you made them Tuesday, they would be fine for Thursday..Maybe just wrap them in foil and refrigerate until Thurs. morning?



As far as crusts go, I've never tried anything other than the standard pie crust; but the gingersnaps and butter crust sounds delicious!

Not for pumpkin pie, but that's the crust I make for a scrummy lemon pie recipe I have. It's a fantastic crust -- not sure why I never thought of using it for pumpkin pie!

ooo--can you post a link to the recipe?

ooo--can you post a link to the recipe?

No link, as it was just passed down from a relative many years ago -- hence the imperial measurements. It's an easy-peasy no bake recipe:

Gwyn's Lemon Cream Pie

6 oz ginger nuts
3 oz butter, softened
2 large lemons
7 1/2 oz double cream
1 7-oz tin sweetened condensed milk

(1)  Crush the ginger nuts finely (in a food processor, or by wacking with a rolling pin). Combine with the softened butter and press into the bottom and up the sides of a tart pan. Chill to set.

(2)  Whip the double cream until stiff. Set aside.

(3)  Grate the zest from the two lemons. Squeeze the juice of the two lemons. Set aside.

(4)  Fold together the condensed milk (nearly the full tin), whipped cream, lemon zest and lemon juice.

(5)  Pour into the ginger crust.

(6)  Refrigerate at least 1 hour. (Can be frozen a day or so ahead of use. I actually like it better slightly frozen.)

(7)  Decorate with chopped crystallised ginger (or whipped cream or lemon twists) as desired before serving.

No link, as it was just passed down from a relative many years ago -- hence the imperial measurements. It's an easy-peasy no bake recipe:

Gwyn's Lemon Cream Pie

6 oz ginger nuts
3 oz butter, softened
2 large lemons
7 1/2 oz double cream
1 7-oz tin sweetened condensed milk

(1)  Crush the ginger nuts finely (in a food processor, or by wacking with a rolling pin). Combine with the softened butter and press into the bottom and up the sides of a tart pan. Chill to set.

(2)  Whip the double cream until stiff. Set aside.

(3)  Grate the zest from the two lemons. Squeeze the juice of the two lemons. Set aside.

(4)  Fold together the condensed milk (nearly the full tin), whipped cream, lemon zest and lemon juice.

(5)  Pour into the ginger crust.

(6)  Refrigerate at least 1 hour. (Can be frozen a day or so ahead of use. I actually like it better slightly frozen.)

(7)  Decorate with chopped crystallised ginger (or whipped cream or lemon twists) as desired before serving.

you rock 

This is a two parter question:

First is where can I get canned pumpkin?  The one place I used to get it was the Waitrose down the street from me, but they stopped selling it right before Thanksgiving.

Second is can you share some recipes for American style pumpkin pie using ingredients from the UK?

Thanks for the help!

Besides the canned pumpkin (which I ordered online), all the other ingredients to make pumpkin pie are readily available in the UK.

I just follow the Libby's recipe on the can.  I forget the name of the website, but if you google american food, you should find one.