holiday food

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    Nov 25, 2014 5:02 PM GMT
    pumpkin pie
    -T. is Tablespoon and t. is teaspoon
    -get a baking pumpkin, they are different that what you would carve up for halloween.
    -cook the pumpkin(s) ahead of time so you know how many pre make crust(s) to buy. buy pre cooked gram cracker crust or make your own. an extra deep crust may use a double recipe of filling.

    the day before cook the pumpkin 350 for 1.5hour, let cool over night. Cut in half, remove discard the seeds. use a food processor or mixer to make the pulp a uniform constancy.

    filling single recipe:
    mix together (3) eggs, 1cup sugar, 1/4T. each( salt, ground cloves, allspice, ginger) 1t. cinnamon, 1/2cup milk, 1/2cup evaporated milk and 1cup pumpkin. Mix; make sure all this is broken down as the pumpkin pulp has a tendency to settle to the bottom of the pie as it bakes.

    bake 15 min @ 450F than 45min @ 350F. Bake longer for a deep crust. done?, insert a knife in the center and it comes out clean. Let cool overnight. probably needs a topping.


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    Nov 26, 2014 1:40 AM GMT
    Kind of short notice for a two-day recipe, isn't it? icon_razz.gif

    (edit: I guess you never said this was for Thanksgiving icon_confused.gif )

    Looks great, though, and nice and spicy too; I like to add nutmeg (from another recipe I love) and replace the cinnamon with twice as much five-spice powder, but I'm weird that way.

    Maybe I'll get a chance to try this for Christmas, or next year.
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    Nov 26, 2014 4:48 PM GMT
    yetanotherphil saidKind of short notice for a two-day recipe ...
    it was posted on the 25th. I am baking right now four more pies for tomorrow. The house is filled with spicy smells.

    I forgot to mention you can do the googles ( condensed milk alternative ) and find healthier lower calorie substitutes. Soy milk, the plane unsweetened version works well here. You can also use a baking sugar substitute but with 1cup sugar per pie and consider 8 servings, an oz sugar per serving is tolerable.

    If you have extra pumpkin left over you can put the filling mix in a custard cup and bake with the pies.
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    Nov 26, 2014 11:15 PM GMT
    wow... never thought of soy milk in pumpkin pie. That sounds amazing, though I'm not good enough at baking any kind of pie to deviate from my predetermined plan of action at this point.

    I'll have to give your recipe a try later, though; filling from scratch sounds so much better than canned.
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    Nov 27, 2014 3:51 AM GMT
    You will never taste the difference using canned pumpkin. But I would NEVER use anything but a homemade crust!!!

    I'm having thanksgiving Friday because I am working tomorrow. So ill be making sweet potato pecan pie with maple syrup and bourbon tomorrow night.