pumpkin pie?

sweetcarer

I make soup and pie every year when it comes available in the shops as my husband is American.

I get really annoyed :mad: as this country only sells pumpkins when halloween is coming up. Wish they sold it more - I prefer to use fresh but I have now found a supplier of tinned but have to make a special journey. Think next time I am in the States I will be bringing back a few tins.

Recipes - here is some links to ones I use - Deila for soup and AWT for pie

soup
http://www.deliaonline.com/recipes/type-of-dish/soups/roasted-pumpkin-soup-with-melting-cheese.html

pie
http://www.bbc.co.uk/food/recipes/database/pumpkinpie_70659.shtml

They are both real easy to make - I roast the pumpkin for both but also been known to boil/simmer it till soft.

Kind wishes

sweetcarer

ellieo

does anyone know where i can buy tinned pumpkin, ive never seen it anywhere.. thanks

daska

I think Waitrose stocks tinned pumpkin

laurel7172

The flesh of carving pumpkins is usually woolly and watery-as pumpkin goes, it really isn't very nice.

I don't see "real" pumpkin for sale here very often, so if I'm making a pumpkin recipe I usually substitute butternut squash.

I confess to having been a bit lazy the last couple of years-after wasting more ingredients using carved pumpkin flesh to make some rather unpleasant soup I haven't bothered. I might try roasting it before using it this year, though-try to get the water content down a bit.

momof2girls

I have just made my first ever pumpkin pie from whole pumpkin. Its is fandabbydosie. In fact i made 2 x 7inch pies 7 x crustless muffin size pies. and now only have 1x 7inch pie left and 3 muffin pies. Boiled the pumkin in chunks till soft and then drained well and pureed. Heres the recipe i used;

1 cup sugar
1.5 tsp cinnimon
1 tsp ground allspice
1/2 tsp ground ginger
4 eggs
3 cups pumpkin puree
12 oz condensed milk with 6 oz full fat milk mixed in (this was instead of 18oz of evaporated milk.

Mix everything in bowl and then pour into sweet pie cases.
Bake at 210 C for 15 mins then reduce to 175 C for 40 to 50 mins.
Should be golden on top and a knife will come out clean when inserted.

Only problem now is im gonna have to make more :rotfl:

Yategirl

thanks for the recipe! I have 2 pumpkins (one for each child) to be made into lanterns... was looking for recipes to use the flesh up!

How did you do the crustless pies?

COOLTRIKERCHICK

ooo thanks,, funny enough went to asda shoping this week, havent been there for yonks, and their pumpkins are only a £1 each,

momof2girls

Yategirl wrote: »

thanks for the recipe! I have 2 pumpkins (one for each child) to be made into lanterns... was looking for recipes to use the flesh up!

How did you do the crustless pies?

I just buttered some muffin tins and poured the mix into them Cooked them the same time. You have to let them go cold before taking them out though. They are like a creme cameral pudding.

dangers

Thanks for that - I've been looking for an easy pumpkin pie recipe for the last few days. Nice to know that it is nice as well.

Penelope_Penguin

momof2girls wrote: »

Only problem now is im gonna have to make more :rotfl:

Good dilemma to have As this has fallen from the front page of OS, I'll add it to the existing thread to keep recipe suggestions together

Penny. x