The official Pumpkin pie thread!

About the pumpkin itself, how do you know if it's a sugar pumpkin? I was just using a pumpkin I got at my local green grocer and it looks like a regular pumpkin. How do you know the difference?

Where have you found pie shells?

Morrisons sells sweet and savory pie shells. They're not very deep but they're okay. Otherwise you can get Pillsbury pastry and press it into a pie dish.

About the pumpkin itself, how do you know if it's a sugar pumpkin? I was just using a pumpkin I got at my local green grocer and it looks like a regular pumpkin. How do you know the difference?

 Otherwise you can get Pillsbury pastry and press it into a pie dish.

easily accessible?  tesco?  co op?

Any old pumkin will do.  Heck you can even use butter nut squash or sweet potatoes or Prince edward squash (which looks like a pumpkin only it's blusih white outside.)

What I suggest is tasting.  Before adding the eggs so you don't die of salmonella.. though I still do sometimes with cookie dough and cake batter...  

Taste for sugar content and spice mix balance.

As a rule of thumb though the smaller the pumpkin  the sweeter it will be.


And yes the pie crusts are fairly accessible and if all else fails you can buy ready to roll or rolled pastry in the cold section of your store. Brands to look for are Tesco's own, Saxby and Pillsbury's Jus roll. Sainsbury's sell them too.

You want shortcrust pastry though they do do a sweeter pastry I have never tired that one.

Here are photos of what you are looking for: 






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I've used the pillsbury brand before. Very tasty and really easy to use.

Thank you ladies!!

ooh I never thought of adding a dash of spiced rum!  I'll have to try that this year. 

Had to add to this as I just made a ton of pumpkin puree using 3 pumpkins and that then got made into some delicious spiced pumpkin bread with toasted pecans.. oh and a good shot of rum. 

I cut the pumpkin in slices and deseeded it.  I saved the seeds and roasted them with a bit of salt.

I put the slices in a roasting pan at 175-180 C for over an hour until fork tender.  I let them cool a bit and then removed the skin.  I then put the pumpkin flesh into a tight mesh strainer over a bowl and used my hands to squeeze the juices out over and over again until the mixture was the consistency of what I would find in a tin.  I then used my Braun handmixer (I love this product for pureeing soups in the pot and chopping everything)  to puree the whole lot. 

I then added it to my recipe.

The bread has received raves from DH's office mates, to neighbors to family members.  It was a CIA recipe I adapted.

It is a bit involved to use real pumpkin, but OMG the flavour and taste.  I love the texture as well for breads. 

here's a query:

can a pumpkin pie be made sans eggs? eggs are ochy and i hate them with a seeting passion. but i love all things pumpkin.

I suppose you could but it would be flat as a pancake. You need the eggs to help it rise...

and to bind it. 

I will look though.

You might be able to use gelatine... though I suppose that is just a gross as egg for some...

Eggless No Bake Pumpkin Pie

From Eden foods.

I guess you could use milk if you are not a vegan and just hate eggs. Alternatively you would use the gelatine suggestion I made.  As no bake pies use gelatine to bind them.
 
Ingredients

2 cups organic unsweetened pumpkin pie filling
1 1/4 cups Edensoy Vanilla, or Extra Vanilla

1/4 cup boiling water

3 Tablespoons Eden Agar Agar Flakes

2/3 cup pure maple syrup

1/4 teaspoon Eden Sea Salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 organic graham cracker pie crust, 8 inch

 Serves 8

Prep Time: 0:20
Cook Time: 0:07

Nutritional Info
Per serving 317 Calories, 8g Fat (22% calories from fat), 3g Protein, 60g Carbohydrate, 0mg Cholesterol, 390mg Sodium 
 
Directions

Soak agar flakes in 1/4 cup boiling water for 20 minutes. Combine Edensoy, maple syrup and dissolved agar in a sauce pan and bring to a boil. Turn down heat and simmer until agar has completely melted, about 3 to 4 minutes. Add pumpkin, salt and spices. Blend well in a food processor. Pour into crust and allow to set at room temperature.
If using a fresh pie crust, bake crust until done before pouring pumpkin filling into crust.
 
 

and to bind it. 

I will look though.

You might be able to use gelatine... though I suppose that is just a gross as egg for some...

eek. it's worse.

at least eggs just pop out of chicken bits & aren't the boiled renderings of assorted animal parts.

eek. it's worse.

at least eggs just pop out of chicken bits & aren't the boiled renderings of assorted animal parts.

Picky girl. . . 

Agar Agar is non animal... and is used as a binder in many asian dishes.

Though it's algae based.

Picky girl. . . 

...someone calling me?