[SamAdams76]

Well we did need the rain here in New England.

There is something about pumpkins that reminds me of fall and of Halloween. I remember many years ago, hollowing out a pumpkin and cutting out eyes, nose and a mouth. Then lighting a candle inside and placing the pumpkin on our front porch (after replacing the lid). We would put the seeds in the oven and bake them. Lightly salted, they would be considered a snack of some sort.

I wonder if any others ever did anything as crazy as that with a pumpkin.

On this subject, has anybody ever tried pumpkin pie? I cannot figure out how they make those? Once year, we tried to make a pumpkin pie and it tasted horrible. We took the inside of a pumpkin, removed the seeds, and then placed in a pie crust and baked at 400 degrees for about 45 minutes. The results looked absolutely nothing like the pumpkin pies you buy at the supermarket.

I'm thinking that the pumpkin pies you buy in the supermarket have nothing to do with pumpkins whatsoever.

[JoeProBono]

Pumpkin Pie

Ingredients 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1 piece pre-made pie dough Whipped cream, for topping Directions Preheat the oven to 350 degrees F

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

[free me]

You don’t use the stringy gunk with the seeds removed. You remove all that gunk and then cook the pumpkin in an oven.

When it’s all soft and cooked you remove the skin, add your spices and such then blend.

[Sawdring]

There is something about pumpkins that reminds me of fall and of Halloween.

Thats odd, I wonder why? BTW, what do hicks do on Halloween?

Pumpkin.

[Jemian]

LOL!

[radiohead]

<I remember...hollowing out a pumpkin and cutting out eyes, nose and a mouth. Then lighting a candle inside and placing the pumpkin on our front porch...

<I wonder if any others ever did anything as crazy as that with a pumpkin.

Are you joshing us? I imagine almost everyone who was a kid in the 50s and 60s did that. I’m pretty sure folks still do it.

‘Impossible pumpkin pie’ is very good, I make them every year:

1 1/2 cups soymilk (or regular milk)
1 tbsp. Ener-G egg replacer* (you can use 2 eggs if not vegan)
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin
1/2 cup flour of your choice–not whole wheat, which makes it gummy
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
http://blog.fatfreevegan.com/2006/10/and-answer-is.html

[tiki]

LOL! You cook the pumpkins in the oven and then scrape it off the rind and blend it, then you season it when you’re ready to make the pie. Using fresh pumpkin is different than canned, but still good.

[DeoVindiceSicSemperTyrannis]

it tasted horrible.

Some pumpkins are just bad...

[Liz]

There are two types of canned pumpkin used in baking. There’s spiced canned pumpkin usually baked into pies.

Another is plain canned pumpkin that the cook spices and sweetens before baking using a favorite recipe........most people use this one. Here’s the recipe on the back of the canned pumpkin that most people use b/c it’s so good.

Libby’s Famous Pumpkin Pie

Mix 3/4 cup sugar, 1/2 tea salt, tea cinnamon, 1/2 tea ginger, 1/4 tea cloves.

Beat 2 lge eggs, stir in 15 oz can Libby 100% pumpkin puree, sugar/spices.

Slowly stir in 12 oz can Carnation Evaporated Milk, tea vanilla. Bake in 9” deep dish pie pastry, 425 deg 15 min, reset to 350 deg; bake 40-50 min (knife near center comes out clean). Cool on wire rack 2 hours.

Serve chilled. Top with whipped cream just before serving for best results.