Sara's Pumpkin Pie

[Teotzlcoatl]

[/]Pumkpin Pie-[/]

Pie Crust ~ Two 9inch Crusts
Pumpkin (Sugar/Pie/Baking Pumpkins cooked and processed into "Pumpkin Puree") ~ 3-4 cups
Sugar (Raw Cane) ~ 3/4 cup
Honey ~ 2-3 tablespoons
Eggs ~ 3-4 large eggs
Evaporated Milk ~ 1 can or 12oz
Cinnamon ~ 2 teaspoons
Cloves ~ 1 teaspoon
Allspice ~ 1 teaspoon
Vanilla (extract) ~ 1-2 teaspoons
"Pumpkin Spice" ~ 1 teaspoon


{Optional}-

Salt ~ 1 teaspoon
Nutmeg ~ 1 teaspoon
Ginger ~ 1 teaspoon
Sugar + Spice mixture sprinkled on top

Adding more Pumpkin makes a thicker pie. Adding more eggs and evaporated milk makes for a lighter pie.
Mix all ingredients and then pour into pie crust.
Bake at 430F for 15 minutes and then reduce the temperature to 350F and bake for 60 more minutes or longer if needed, wait until the top is browned.
Remove from the oven and let sit for 15 minutes, then refrigerate for a few hours.
Makes two pies and serves 10-15 people.

[Milims]

Thanks for that Teo - Wonderfully seasonal!
BTW - what is "Pumpkin spice"? It may not be available here, so it would be nice to know what it's made up of.
Has anyone noticed that hugely varying price of pumpkins? I bought one from As*a for 74 pence, a smaller one in Sa***burys was £2!
It also amuses me that they are labeled "Edible pumpkins"! That will be in contrast to the plastic inedible ones I guess!

[Millymollymandy]

I've always assumed that pumpkin spice was a mixture of the spices that you put in pumpkin pie already nicely mixed and prepared for you:

Cinnamon
Ginger
Nutmeg or mace
Cloves

Mixed spice would probably do the trick in the UK!

I've never seen a recipe that said to use a whole teaspoon of cloves though, as they are very strong, usually it's a pinch of cloves to about 2 tsp cinnamon. But then I suppose you could play around with the spices according to taste.

You can tell I'm a pumpkin pie/cheesecake/cake afficionado! Currently we're working our way though (oh so hard!) pumpkin spice cake with orange butter icing.

[Milims]

Oohh MMM please could you post some recipes?

[Teotzlcoatl]

Edible pumpkins are different than Jack-O-Lantern pumpkins, they are also know as sugar, baking or pie pumpkins.

[Millymollymandy]

This is the cake that I make, only I substitute raisins for currants.

Also note that icing amount is only enough for EITHER the top OR to sandwich two bits together!

I had more success with this cake just cooking it as one cake as it's drying out quicker as two small cakes sponged together. Partly cos OH has had a bad back which has affected his appetite so he hasn't had much of it - a first I must say! So of course I'm having to be very brave and eat as much of it as it can.

http://www.asda-recipes.co.uk/recipe/885.html

Will do a search for the pie recipes that I've posted here several times. If I forget nudge me!

[Green Aura]

Yoinked

[Millymollymandy]

Here's one thread, with instructions on making the puree (though I squeeze mine through muslin to get out the excess moisture) and my recipe for pastryless pie....

http://www.selfsufficientish.com/forum/ ... ie#p130507

This one has turned to gobbledigook after the forum change last year so I'll repost the recipe

http://www.selfsufficientish.com/forum/ ... +pie#p6643

Recipe:

Pumpkin Pie

shortcrust pastry using 400g flour (which is enough to line my flan dish which is 26cm x 6cm high)
500g pumpkin puree
150g soft dark brown sugar (I prefer 175g and use a mix of brown sugar and white caster)
3 X 2.5 ml spoons ground cinnamon
1 X 2.5ml spoon salt
2 X 2.5ml spoons ground ginger
1 X 2.5ml spoon grated nutmeg
the merest hint of ground cloves (and a pinch of mace if you like)
3 large eggs
250ml milk
125ml evaporated milk (I use just evap milk (375ml) or you’re left with half a tin of evap milk!)

Roll out the pastry on a floured surface, and use it to line a 25cm pie or flan dish; chill in a refrigerator.
Mix the pumpkin with the sugar, cinnamon, salt, ginger, nutmeg and cloves.
Beat the eggs in another bowl, add both milks and mix well.
Mix the eggs and milk into the pumpkin mixture and pour into the pastry case.
Bake in a fairly hot oven, 190°C (or Gas 5) for about 50 minutes, or until a knife inserted in the centre comes out clean.
Serve cold with cream.

[red]

should start a 101 pumpkin recipes thread.... oh go on then.. i will...

[Peggy Sue]

mmm need to spend some time here, I have 30 pumpkins in the garage- less one I've reserved for that pumpkin cake recipe from MMM- just up my street!

[Peggy Sue]

Wow SusieGee- thats me for the morning, hope they don't expect me to answer the phone or anything today!!

[Jessiebean]

I was very intrigued by "edible pumpkins" as well.. here in Australia we aren't in the business of assigning seperate jobs for different pumpkins, anything is edible as far as we are concerned and any pumkin better watch out or it will be mashed and popped in a scone dough!
I couldn't come at the idea of the inedible pumpkin so I did a bit of research and found "Jack O Lantern is a pumpkin variety bred specifically for carving Jack O Lanterns, but they are also very good for making pumpkin pies as well." *phew* I hate waste and a lantern-only pumpkin upset me!