maggie~hamilton
Well-known member
- Joined
- Jul 8, 2006
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Sudsie, are you going to have a cup of Tasters Choice® Freeze Dried Coffee with your Sara Lee pie?
*urg*
*urg*
FRESH-BAKED PUMPKIN PIE FROM "REAL" PUMPKIN
- Thread starter maggie~hamilton
- Start date
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sudsmaster
Well-known member
Maggie, even I have standards
And instant coffee isn't one of them...
I hate to say it, but I think homemade pumpkin pie turned me off to the genre in childhood. Maybe the pumpkin was rotten or something. Or maybe it was from low quality canned puree. I have occasionally tasted a good pumpkin pie since then, but the quality seems unpredictable and don't care for that rancid taste that some pumpkin pies seem to feature. So it took some act of faith actually to buy the first pumpkin pie of my life, even if it was from the freezer compartment.
This got me wondering - is there such a thing as avocado pie? I would think that it might be pretty good, especially with some of the lighter tasting avocados, like Bacon.
And instant coffee isn't one of them...
I hate to say it, but I think homemade pumpkin pie turned me off to the genre in childhood. Maybe the pumpkin was rotten or something. Or maybe it was from low quality canned puree. I have occasionally tasted a good pumpkin pie since then, but the quality seems unpredictable and don't care for that rancid taste that some pumpkin pies seem to feature. So it took some act of faith actually to buy the first pumpkin pie of my life, even if it was from the freezer compartment.
This got me wondering - is there such a thing as avocado pie? I would think that it might be pretty good, especially with some of the lighter tasting avocados, like Bacon.
It is interesting that different cultures do different things with certain foods. I remember when I was in USA and first tried pumpkin pie, it was very sweet and slightly bland, but I enjoyed it. (pancakes and bacon with maple syrup was another strange sensation - sweet and meat on the one plate!)
Here in AU pumpkin is served as a vegetable, almost never as a sweet, except in Senator Flo's Pumpkin Scones. AU pumpkins have stronger flavour and colour than those I remember from USA.
I love roast pumpkin or steamed pumpkin, pumpkin and cashew curry, and pumpkin soup is very popular in AU - at work we make a batch of pumpkin soup most weeks. The restaurant where I work caters mainly to overseas tourists, and one tour company catering mainly to Germans will not allow us to serve Pumpkin soup to their German groups - he says that for German people, pumpkin is pig food not human food! Yet we have other German groups who love it.
Allspice - I use it in my Sugarless Fruit Cake, it has a complex flavour reminiscent of cinnamon and nutmeg. On the label it says it is also known as piment.
Chris.
Here in AU pumpkin is served as a vegetable, almost never as a sweet, except in Senator Flo's Pumpkin Scones. AU pumpkins have stronger flavour and colour than those I remember from USA.
I love roast pumpkin or steamed pumpkin, pumpkin and cashew curry, and pumpkin soup is very popular in AU - at work we make a batch of pumpkin soup most weeks. The restaurant where I work caters mainly to overseas tourists, and one tour company catering mainly to Germans will not allow us to serve Pumpkin soup to their German groups - he says that for German people, pumpkin is pig food not human food! Yet we have other German groups who love it.
Allspice - I use it in my Sugarless Fruit Cake, it has a complex flavour reminiscent of cinnamon and nutmeg. On the label it says it is also known as piment.
Chris.
turquoisedude
Well-known member
Maggie, here's the chiffon pie recipe
Enjoy!!
Be warned: the pie contains uncooked egg whites, so keep this pie refrigerated and use up leftovers quickly.
3 eggs
1 ¼ cups cooked pumpkin
¾ cup Milk
¾ cup brown sugar
1 envelope (1 tablespoon) unflavored gelatin
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon mace
1/3 cup granulated sugar
-Separate eggs, put the whites in a mixing bowl and set aside.
-Put egg yolks, pumpkin, milk, brown sugar, gelatin, and spices into the blender jar. Cover and blend at high speed for 2 minutes until the mixture is smooth.
-Pour blended mixture into a microwave-safe bowl or pan and cook in the microwave at high power for 3 or 4 minutes, stirring every 30 seconds until the mixture is thickened. If you prefer, cook on the stove for about 5 or 6 minutes over medium heat, stirring constantly. Cool the cooked mixture to room temperature, then refrigerate until the mixture mounds slightly when spooned. Check often – don’t allow the mixture to set.
-Whip the egg whites with a whisk or mixer until soft peaks form. Beat in the granulated sugar and beat until stiff peaks form. Fold gently, but thoroughly, into the pumpkin mixture.
-Pour into a baked 9-inch pie shell or crumb crust of your choice and chill until firm.
-Serve topped with a fluff of whipped cream, if desired.
Enjoy!!
Be warned: the pie contains uncooked egg whites, so keep this pie refrigerated and use up leftovers quickly.
3 eggs
1 ¼ cups cooked pumpkin
¾ cup Milk
¾ cup brown sugar
1 envelope (1 tablespoon) unflavored gelatin
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon mace
1/3 cup granulated sugar
-Separate eggs, put the whites in a mixing bowl and set aside.
-Put egg yolks, pumpkin, milk, brown sugar, gelatin, and spices into the blender jar. Cover and blend at high speed for 2 minutes until the mixture is smooth.
-Pour blended mixture into a microwave-safe bowl or pan and cook in the microwave at high power for 3 or 4 minutes, stirring every 30 seconds until the mixture is thickened. If you prefer, cook on the stove for about 5 or 6 minutes over medium heat, stirring constantly. Cool the cooked mixture to room temperature, then refrigerate until the mixture mounds slightly when spooned. Check often – don’t allow the mixture to set.
-Whip the egg whites with a whisk or mixer until soft peaks form. Beat in the granulated sugar and beat until stiff peaks form. Fold gently, but thoroughly, into the pumpkin mixture.
-Pour into a baked 9-inch pie shell or crumb crust of your choice and chill until firm.
-Serve topped with a fluff of whipped cream, if desired.
Maggie
Those pies look to die for!! I LOVE pumpkin pie and this year I didn't get any. BOO HOO! My in laws are from Hong Kong and we do not do traditional Thanksgiving dinners. We have fish, squid, octopus, duck, etc.
But I really wanted a pie this year and now that I see yours, I am really wanting one.
Baker's Square, here I come. LOL
Those pies look to die for!! I LOVE pumpkin pie and this year I didn't get any. BOO HOO! My in laws are from Hong Kong and we do not do traditional Thanksgiving dinners. We have fish, squid, octopus, duck, etc.
But I really wanted a pie this year and now that I see yours, I am really wanting one.
Baker's Square, here I come. LOL
maggie~hamilton
Well-known member
- Joined
- Jul 8, 2006
- Messages
- 711
*blech*
squid pie just doesn't have the same appeal somehow
hahaha
squid pie just doesn't have the same appeal somehow
hahaha
Thanks Theo and Chris for explaining what allspice is. I wondered long about that but never looked it up. I always thought it was a combination of spices.
As for sugar, overhere in the Netherlands we mostly use refined beet sugar. I believe in the USA mostly refined cane sugar is used, is that correct? In most stores overhere you can buy cane sugar too but that is always sugar in the raw.
As for sugar, overhere in the Netherlands we mostly use refined beet sugar. I believe in the USA mostly refined cane sugar is used, is that correct? In most stores overhere you can buy cane sugar too but that is always sugar in the raw.
sudsmaster
Well-known member
Odd that people won't serve what they call "pig food". Pigs are very similar to humans with regard to their internal organs, and just about anything a pig will eat, is ok for humans as well (if you are talking about clean/unparasitized/not rotted foods).
But cultural differences mean a lot. I understand in general that Europeans will not eat fresh corn - it's "pig food". They are missing out on a delicious delicacy. On the other hand, most Westerners won't eat termites, grasshoppers, etc., but I understand that in many parts of Africa they are considered not only a delicacy but a vital source of protein.
And then there are all the kids who won't eat broccoli and other healthful veggies. It's a learned thing. I remember loving broccoli as a kid, because it was presented to me as little trees, the type that dinosaurs would eat.
And so it goes.
But cultural differences mean a lot. I understand in general that Europeans will not eat fresh corn - it's "pig food". They are missing out on a delicious delicacy. On the other hand, most Westerners won't eat termites, grasshoppers, etc., but I understand that in many parts of Africa they are considered not only a delicacy but a vital source of protein.
And then there are all the kids who won't eat broccoli and other healthful veggies. It's a learned thing. I remember loving broccoli as a kid, because it was presented to me as little trees, the type that dinosaurs would eat.
And so it goes.
turquoisedude
Well-known member
How funny - I was just recalling to someone the other day how my father, of Latvian origin, told me and my brother that if we ate corn we'd turn into chickens! Being the precocious little brat (still am, I guess) I ate the corn just to prove him wrong. He tried the same with celery, beets, green peppers and so on... Sadly, my older brother still refuses to eat these veggies.
Terry! You didn't...?
Actually I think sugar beets are the main source of refined sugar over here. They're a huge crop in these parts of Ontario and Michigan. The brother of my hs friend up the street has a large sugar beet farm just outside of town and most of his he ships to a refinery in Michigan.
sudsmaster
Well-known member
Turbinado Sugar
As I understand it, turbinado sugar is sugar that is spun (in a turbine or centrifuge) to remove the impurities but it is not as pure as white sugar. It has a characteristic light amber color, and a little extra taste from the residual molasses that was not spun out. Nutritionally, it is virtually identical to white sugar, but it may retain some chromium which is thought to be useful to help the body process sugars. But it doesn't have any vitamins to speak of. I like turbinado sugar but it tends to be more expensive than refined sugar without much benefit (but if it helps your conscience when you add two tsp to a cup of coffee, fine ;-).
Both beet sugar and cane sugar are sucrose, so theoretically the refined versions are identical. Certainly they can be used interchangeably in cooking.
Much fuss is made over the evils of table sugar, but in reality it's no worse than refined starch insofar as health is concerned. However, most refined white wheat flours have the minerals and vitamins of the whole grain wheat added back, at least partially, to make them "enriched", as does another pure starch, white rice. So in that respect they are better nutritionally than refined sugar. Regardless, they will spike blood sugar quicker and higher than the sucrose in table sugar, because refined starch is simply a chain of glucose molecules, which the body very quickly breaks down to separate glucose molecules, which enter the blood stream and raise blood sugar most rapidly. Sucrose, which has a more difficult glucose-fructose bond, takes longer to digest, and convert entirely into glucose for the blood.
In other words, I don't feel all that guilty about using refined table sugar to sweeten things like coffee or oatmeal. In reality the caloric value is no more than an equivalent weight of starch, which is a small amount, and we eat a lot more starch than we do sugar (or should).
As I understand it, turbinado sugar is sugar that is spun (in a turbine or centrifuge) to remove the impurities but it is not as pure as white sugar. It has a characteristic light amber color, and a little extra taste from the residual molasses that was not spun out. Nutritionally, it is virtually identical to white sugar, but it may retain some chromium which is thought to be useful to help the body process sugars. But it doesn't have any vitamins to speak of. I like turbinado sugar but it tends to be more expensive than refined sugar without much benefit (but if it helps your conscience when you add two tsp to a cup of coffee, fine ;-).
Both beet sugar and cane sugar are sucrose, so theoretically the refined versions are identical. Certainly they can be used interchangeably in cooking.
Much fuss is made over the evils of table sugar, but in reality it's no worse than refined starch insofar as health is concerned. However, most refined white wheat flours have the minerals and vitamins of the whole grain wheat added back, at least partially, to make them "enriched", as does another pure starch, white rice. So in that respect they are better nutritionally than refined sugar. Regardless, they will spike blood sugar quicker and higher than the sucrose in table sugar, because refined starch is simply a chain of glucose molecules, which the body very quickly breaks down to separate glucose molecules, which enter the blood stream and raise blood sugar most rapidly. Sucrose, which has a more difficult glucose-fructose bond, takes longer to digest, and convert entirely into glucose for the blood.
In other words, I don't feel all that guilty about using refined table sugar to sweeten things like coffee or oatmeal. In reality the caloric value is no more than an equivalent weight of starch, which is a small amount, and we eat a lot more starch than we do sugar (or should).
sudsmaster
Well-known member
Forgot to add: white flour does have some protein, so it's better nutritionally than sugar if protein is an issue. Most of us probably get more protein than we need anyway, though.
I could go on for hours about the variations I've made in pumpkin pies, and Charles I believe I can get some edumication from you. But I have to tell about an experience I had several years ago...
I was making some pumpkin pies from pie pumpkins, and was doing it the same way - cut it in half, remove the seeds and bake it. I had two identical looking pumpkins. There was no obvious difference. The problem became obvious when I went to scoop them out.
Apparently the farm where these were grown, one got a little too close to some spagetti squash and they cross-polinated. One pumpkin was fine - the other was very stringy - like a cross between a pumpkin and a spagetti squash. I didn't have another pumpkin, I did not want to resort to canned pumpkin, so I decided to press on regardless. Pressed the Osterizer into service, and couldn't get a puree, although I did get the strands down to a workable size. So I made the pies, hoping nobody would notice.
They did - but it was very positive. Not only was the pie very well liked, the texture was unique and well liked, both pies that I brought were eaten in a hurry. I was asked repeatedly how I did it, and I said it was made with "Mutant Pumpkin".
Anyone ever have an experience like that?
I was making some pumpkin pies from pie pumpkins, and was doing it the same way - cut it in half, remove the seeds and bake it. I had two identical looking pumpkins. There was no obvious difference. The problem became obvious when I went to scoop them out.
Apparently the farm where these were grown, one got a little too close to some spagetti squash and they cross-polinated. One pumpkin was fine - the other was very stringy - like a cross between a pumpkin and a spagetti squash. I didn't have another pumpkin, I did not want to resort to canned pumpkin, so I decided to press on regardless. Pressed the Osterizer into service, and couldn't get a puree, although I did get the strands down to a workable size. So I made the pies, hoping nobody would notice.
They did - but it was very positive. Not only was the pie very well liked, the texture was unique and well liked, both pies that I brought were eaten in a hurry. I was asked repeatedly how I did it, and I said it was made with "Mutant Pumpkin".
Anyone ever have an experience like that?
sudsmaster
Well-known member
It's Generation Next
Cross pollination with a spaghetti squash, if it were possible, would result in the next generation of pumpkins having a different character - if the farm was growing pumpkins from seed produced on site. If the farm grows pumpkins from store-bought "true" seed, then a mutation in the seed itself (or error by the seed company) would account for the different texture.
Cross pollination with a spaghetti squash, if it were possible, would result in the next generation of pumpkins having a different character - if the farm was growing pumpkins from seed produced on site. If the farm grows pumpkins from store-bought "true" seed, then a mutation in the seed itself (or error by the seed company) would account for the different texture.
maggie~hamilton
Well-known member
- Joined
- Jul 8, 2006
- Messages
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Regarding texture, as I said, most recipes I've found call for pressing the cooked pumpkin through a colander or pureeing it in a food processor. However, I like the texture it has by not doing this; for me, whipping it until creamy with the electric mixer is great because it keeps some of that texture and does not seem "canned."
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