pumpkin pie!!

**Olive** · July 15th, 2007, 10:13 AM

we had christmas in july last night for DH work managers, one of the guys is american and bought along pumpkin pies for dessert, i have always wanted to make it but always be too unsure how it would taste, well all ican say is SENSATIONAL!!!!! I highly recommend trying!!

Amelia · July 15th, 2007, 03:26 PM

AJP - Have you got any recipes for this?? Or have you found any??

**Rouge** · July 15th, 2007, 03:30 PM

We have a few recipes on here

I luuuuurve pumpkin pie. Will find our recipes!

ETA: I can't find our Pumpkin Pie thread *wah* What I do is skewer a butternut pumpkin and roast (cut in half) in the oven until the flesh is tender. Then scoop out the seeds and discard, then scoop out the flesh and this is the recipe I use (its from Libby's which is a Tinned Pumpkin used in the US for pumpkin pie). You can just steam pumpkin I know thats what Christy does but I find roasting gives it more a caramel flavour. And If I'm really slack I'll go to USA foods and buy a tin of libby's Pie Pumpkin which already has the spices in it and all I need to add is evaporated milk and eggs LOL!

INGREDIENTS
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 425 grams of Cooked Pumpkin
1 tin Evaporated Milk (about 355 mls)
DIRECTIONS
Preheat oven to 220 C.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 180C .; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

*hugs*
Cailin

**Olive** · July 15th, 2007, 04:01 PM

the one i have is pnly a slight variation
pie shell as above
750g butternut pumpkin cubed
1 cup brown sugar
2 eggs lightly beaten
1/3 cup cream
1 tbs sweet sherry or brandy
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp ground cinnamon

cook pumpkin in bopiling water until tender, drain, mash puch through sive and leave to cool
whisk eggs and sugar add cooled pumpkin, cream sherry and spices and stir thoroughly pour into pastry shell, smooth surface and bake 1 hour