teatpuller wrote:

shorty wrote:Also, is there much difference in flavor between sugar pumpkin and carving pumpkin?

Good Lord above, there are huge differences. One is stringy and watery and sometimes bitter, while the other is smooth and sweet.

Thanks for the clarification. I'll stop by Didier Farms and get both types of pumpkins then. I found organic pumpkins at Fresh Market. I think that conventional steaming is better than pressure cooking since you can't really see what is going on when the pressure cooker lid is locked on. In any case, steaming for 30 min. is not too bad.

I came across this amusingly mislabeled pumpkin pie a while back at Pete's.

My current fave for pumpkin pie is kabocha squash . . . I included pics and my recipe in this post.

Clearly this was in the wrong thread.

Does anyone have a recommendation for where I could pick up a sugar pie pumpkin right now locally?

ejquin1 wrote:Does anyone have a recommendation for where I could pick up a sugar pie pumpkin right now locally?

You should be able to find them at any grocery store right now.

I'm going to be making pumpkin custard in small ramekins for Thanksgiving dessert (also pecan tarts and lemon tarts, thus the pumpkin will be a dessert without crust). I'm looking for recommendations - something a little jazzier than my usual pie filling.

I saw the earlier mention of crushed ginger snaps and pecans between the crust and filling, and wondered if I might put a layer at the bottom of the ramekin - or sprinkle some on top? I am not a baker; I improvise stirfrys and soups and stews but am a little stumped on this. Will the crushed cookies just be soggy?

I like my pumpkin to be fairly spicy, and am thinking of using fresh ginger. The people I am feeding will prefer if I not use lots of egg yolk and heavy cream; I usually use evaporated milk and egg beaters.

All that being said, any ideas (brandy?? maple syrup?) or pointers to recipes would be very welcome. I think one year I whipped the evaporated milk and added some gelatin and made something a bit fluffy, which was popular, but I seem to have lost the recipe.

How about making caramel, adding pecans, and putting that on the bottom of the ramekins, then filling with pumpkin pie? Or I saw a recipe for apple pumpkin pie: a layer of canned apples and a layer of pumpkin pie baked together (although you can make the apple filling yourself on the stove). I also have a recipe for ginger streusel pumpkin pie if you want the recipe.

Thanks, Pie Lady, I'm not quite sure what ginger streusel pumpkin pie would be, but I'm curious and would like to hear more.

If I put caramel and pecans in the bottom and then baked it, would the caramel be soft, or would it cook to crunchy (not with the custard on top?)???

The recipe I used for ginger streusel goes thusly:

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
Combine butter and brown sugar. Cut in butter until crumbly. Toss in walnuts and ginger. Bake your pie for 40 minutes, add streusel, then bake another 15 minutes or until knife comes out clean. I thought it could use a little more ginger but was very tasty and easy.

I would think that the caramel would stay soft as long as you cook it soft in the first place. But I never tried this before, I was actually thinking of pies I've seen in bakeries that have a layer of caramel on the bottom and chocolate cream pie on top.

Libby’s Just Changed Their Pumpkin Pie Recipe for the First Time in 69 Years
Quick summary of the changes: instead of sugar, they now use a combo of evaporated and condensed milks, and doubled the clove.

I will give it a shot, though I will grab a label with the old recipe to hold for future reference.

My favorite Hershey's back of the can chocolate cake recipe is from the 80's. It is not on any Hershey website. How did I finally find it? I went to e-Bay where someone was selling the tin with this recipe. I copied it.

Regards,
Cathy2

Argo changed the recipe for Lemon Pie years ago. I never made it, but a friend did and always used the back of the box recipe. She knew something was different, as the pie came out kinda rubbery. The change used more starch.

I have a back of the box recipe book, which is where I found the original recipe for her. Handy to have, cause they do change recipes without notice. I Kraft changed the Fantasy fudge recipe one year, but changed it back the next year. I now save any recipe I like from bags, boxes, jars, etc. Just in case they change it.

Cathy2 wrote:Libby’s Just Changed Their Pumpkin Pie Recipe for the First Time in 69 Years
Quick summary of the changes: instead of sugar, they now use a combo of evaporated and condensed milks, and doubled the clove.

I will give it a shot, though I will grab a label with the old recipe to hold for future reference.

My favorite Hershey's back of the can chocolate cake recipe is from the 80's. It is not on any Hershey website. How did I finally find it? I went to e-Bay where someone was selling the tin with this recipe. I copied it.

Regards,
Cathy2

Cathy2 wrote:Libby’s Just Changed Their Pumpkin Pie Recipe for the First Time in 69 Years
Quick summary of the changes: instead of sugar, they now use a combo of evaporated and condensed milks, and doubled the clove.

Bleah - I'm one of those who can't stand heavy clove in pumpkin pie, chai, etc.
Generally when I see cloves in a recipe, I just add a little more allspice.