Pumpkin Pie Help Please

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like
to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we had
to hollow out a turnip! (I'm not joking!)
Sarah

Sarah said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like
to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices?I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we had
to hollow out a turnip! (I'm not joking!)
Sarah

Sounds like your plan for making the pumpkin part is pretty good. Here
is THE recipe for pumpkin pie:

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-pastry Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°
F.; 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.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger
and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F.
oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30
minutes or until pies test done.

Source:
"www.verybestbaking.com"

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Sarah said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like
to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices?
I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking
were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we
had
to hollow out a turnip! (I'm not joking!)
Sarah

Sounds like your plan for making the pumpkin part is pretty good. Here
is THE recipe for pumpkin pie:

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-pastry Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°
F.; 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.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger
and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F.
oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30
minutes or until pies test done.

Source:
"www.verybestbaking.com"

I'll give it a try, probably tomorow, and report back on my results!
Thanks
Sarah

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Sarah said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>
wrote:

>Hi, living in the UK I've never tried pumpkin pie, but would really
>like
>to
>have a go at making it.
>We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
>where do I start with a fresh pumpkin and a cupboard of various spices?
>I
>can make the pastry pie crust, but does anyone have a favourite recipe
>please?
>Thanks
>Sarah
>

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking
were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we
had
to hollow out a turnip! (I'm not joking!)
Sarah

Sounds like your plan for making the pumpkin part is pretty good. Here
is THE recipe for pumpkin pie:

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-pastry Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to
350°
F.; 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.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger
and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F.
oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30
minutes or until pies test done.

Source:
"www.verybestbaking.com"

I'll give it a try, probably tomorow, and report back on my results!
Thanks
Sarah
If you want to use fresh pumpkin you want a small one that is a little
bigger than a softball (a third or so smaller than a soccer ball). Cook it
in the oven for 45 minutes to an hour at 350 until it is soft. Cut it in
half and remove the seeds (toasted pumpkin seeds are tasty if you like that
sort of thing) and then use the pumpkin like you would the canned stuff (2
cups). It makes a wonderful difference to use fresh pumpkin. I usually use
a little extra spice.

- A -

Sarah said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like
to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we had
to hollow out a turnip! (I'm not joking!)
Sarah

Yes, you peel and chop the pumpkin then cook it as squash and allow to
drain then mash & let cool. For an 9" pie you will need 2 c of pumpkin,
2 eggs, 3/4 c sugar, 1/2 tsp salt. 1 tsp cinnamon, 1/2 tsp ginger, 1/4
tsp cloves and 1 2/3 c evaporated milk or light cream.

Prepare the pumpkin and whatever pastry you are using. Beat the eggs
then beat in remaining ingredients. Pour into pastry shell and bake 15
min at 425 F then reduce oven temp to 350 F and back 45 min longer or
until knife when inserted in centre comes out clean.

HTH 🙂

Here are the pumpkin pie recipes that I've accumulated. I haven't
tried them all, but several come directly from the Libby's website:

* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :Libby's
Serving Size : 16 Preparation Time :0:00
Categories : cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
---Cheesecake---
24 ounces cream cheese -- softened
1 cup sugar
1/4 cup packed light brown sugar
2 large eggs
15 ounces canned pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
---Topping---
16 ounces sour cream -- at room temperature
1/3 cup sugar
1 teaspoon vanilla

PREHEAT oven to 350° F.

FOR CRUST:
MIX graham cracker crumbs, butter and granulated sugar in medium bowl.
Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for
6
to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl
until fluffy. Beat in eggs, pumpkin and evaporated milk. Add
cornstarch,
cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves
slightly.

FOR TOPPING:
MIX sour cream, granulated sugar and vanilla extract in small bowl; mix
well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool
on
wire rack. Refrigerate for several hours or overnight. Remove side of
springform pan.

Source:
"www.verybestbaking.com"

- - - - - - - - - - - - - - - - - -
-

* Exported from MasterCook *

Pumpkin Ice Cream Dessert

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
2/3 cup butter
1/2 cup walnuts -- chopped
1 cup pumpkin
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 quart ice cream (vanilla) -- softened

CRUST:
1. Combine flour, sugar and salt; cut in butter; stir in nuts.
2. Place half of crumb mixture in small pan.
3. Press remaining mixture over bottom and sides of 9-inch pan.
4. Bake until brown at 375°F:
crumbs - 10-12 minutes
crust - 15-20 minutes

FILLING:
1. Combine pumpkin, brown sugar, and spices in a saucepan and bring to
a
boil. Cook, stirring constantly, for one minute. Cool.
2. Beat cooled pumpkin mixture into softened ice cream. Place into
baked,
cooled crust.
3. Top with crumbs, freeze, and serve.

Source:
"Pat Zastera"

Source:
"Nancy Johnson (Damsel's Neighbor - 1960s)"

- - - - - - - - - - - - - - - - - -
-

* Exported from MasterCook *

Pumpkin Silk Pie

Recipe By :Quaker Oats
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

CRUST
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tablespoons (1 stick) margarine or butter, melted
1/4 cup firmly packed brown sugar
FILLING
Two 8-ounce packages reduced-fat cream cheese, softened
One 16-ounce can LIBBY'S® 100% Pure Pumpkin
1-1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen light whipped topping (thawed)
1/4 cup coarsely chopped pecans (optional)

Heat oven to 375°F.

For crust, combine all ingredients in medium bowl; mix well. Press
mixture firmly onto bottom and sides of pie plate. Bake 12 to 15
minutes or until golden brown. Cool completely on wire rack.

For filling, beat cream cheese, pumpkin, sugar, cinnamon, vanilla,
nutmeg and ginger in large bowl on medium speed of electric mixer until
smooth, 1 to 2 minutes. By hand, gently fold in whipped topping. Spread
filling into cooled crust. Top with pecans, if desired. Cover and
refrigerate at least 3 hours or as long as overnight.

10 SERVINGS

Cook's Tip: To soften cream cheese quickly, place in large
microwaveable bowl. Microwave on HIGH 30 seconds or until softened.

- - - - - - - - - - - - - - - - - -
-

Quoted message said:

Quoted message said:

If you want to use fresh pumpkin you want a small one that is a little
bigger than a softball (a third or so smaller than a soccer ball). Cook it
in the oven for 45 minutes to an hour at 350 until it is soft. Cut it in
half and remove the seeds (toasted pumpkin seeds are tasty if you like
that sort of thing) and then use the pumpkin like you would the canned
stuff (2 cups). It makes a wonderful difference to use fresh pumpkin. I
usually use a little extra spice.

- A -
Thanks Alan, I'll check whats available in the supermarket tomorow and cook
accordingly. I just hope that I like pumpkin, never having tried it!

The extra spice may be a good idea as I like things that have quite strong
flavours.
Sarah

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sarah said:

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 10 Oct 2005 18:09:17 GMT, "Sarah" <[email hidden]>
wrote:

>Hi, living in the UK I've never tried pumpkin pie, but would really like
>to
>have a go at making it.
>We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
>where do I start with a fresh pumpkin and a cupboard of various spices?
>I
>can make the pastry pie crust, but does anyone have a favourite recipe
>please?
>Thanks
>Sarah
>

There was a message posted yesterday asking the same question. There
were also several answers. You should be able to download the thread.
If not, search with Google Groups.

--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking
were a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we
had to hollow out a turnip! (I'm not joking!)
Sarah

Yes, you peel and chop the pumpkin then cook it as squash and allow to
drain then mash & let cool. For an 9" pie you will need 2 c of pumpkin, 2
eggs, 3/4 c sugar, 1/2 tsp salt. 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp
cloves and 1 2/3 c evaporated milk or light cream.

Prepare the pumpkin and whatever pastry you are using. Beat the eggs then
beat in remaining ingredients. Pour into pastry shell and bake 15 min at
425 F then reduce oven temp to 350 F and back 45 min longer or until knife
when inserted in centre comes out clean.

HTH 🙂

Well it certainly sounds easy enough, I think I'll have to try a few recipes
out, as I won't know if it's the recipe or the pumpkin that I like/dislike!
On the plus side my familly won't know if I've made it wrong as they've
never had it either! 🙂
Sarah

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...
Here are the pumpkin pie recipes that I've accumulated. I haven't
tried them all, but several come directly from the Libby's website:

* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :Libby's
Serving Size : 16 Preparation Time :0:00
Categories : cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
---Cheesecake---
24 ounces cream cheese -- softened
1 cup sugar
1/4 cup packed light brown sugar
2 large eggs
15 ounces canned pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
---Topping---
16 ounces sour cream -- at room temperature
1/3 cup sugar
1 teaspoon vanilla

PREHEAT oven to 350° F.

FOR CRUST:
MIX graham cracker crumbs, butter and granulated sugar in medium bowl.
Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for
6
to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl
until fluffy. Beat in eggs, pumpkin and evaporated milk. Add
cornstarch,
cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves
slightly.

FOR TOPPING:
MIX sour cream, granulated sugar and vanilla extract in small bowl; mix
well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool
on
wire rack. Refrigerate for several hours or overnight. Remove side of
springform pan.

Source:
"www.verybestbaking.com"

- - - - - - - - - - - - - - - - - -
-

* Exported from MasterCook *

Pumpkin Ice Cream Dessert

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
2/3 cup butter
1/2 cup walnuts -- chopped
1 cup pumpkin
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 quart ice cream (vanilla) -- softened

CRUST:
1. Combine flour, sugar and salt; cut in butter; stir in nuts.
2. Place half of crumb mixture in small pan.
3. Press remaining mixture over bottom and sides of 9-inch pan.
4. Bake until brown at 375°F:
crumbs - 10-12 minutes
crust - 15-20 minutes

FILLING:
1. Combine pumpkin, brown sugar, and spices in a saucepan and bring to
a
boil. Cook, stirring constantly, for one minute. Cool.
2. Beat cooled pumpkin mixture into softened ice cream. Place into
baked,
cooled crust.
3. Top with crumbs, freeze, and serve.

Source:
"Pat Zastera"

Source:
"Nancy Johnson (Damsel's Neighbor - 1960s)"

- - - - - - - - - - - - - - - - - -
-

* Exported from MasterCook *

Pumpkin Silk Pie

Recipe By :Quaker Oats
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

CRUST
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tablespoons (1 stick) margarine or butter, melted
1/4 cup firmly packed brown sugar
FILLING
Two 8-ounce packages reduced-fat cream cheese, softened
One 16-ounce can LIBBY'S® 100% Pure Pumpkin
1-1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen light whipped topping (thawed)
1/4 cup coarsely chopped pecans (optional)

Heat oven to 375°F.

For crust, combine all ingredients in medium bowl; mix well. Press
mixture firmly onto bottom and sides of pie plate. Bake 12 to 15
minutes or until golden brown. Cool completely on wire rack.

For filling, beat cream cheese, pumpkin, sugar, cinnamon, vanilla,
nutmeg and ginger in large bowl on medium speed of electric mixer until
smooth, 1 to 2 minutes. By hand, gently fold in whipped topping. Spread
filling into cooled crust. Top with pecans, if desired. Cover and
refrigerate at least 3 hours or as long as overnight.

10 SERVINGS

Cook's Tip: To soften cream cheese quickly, place in large
microwaveable bowl. Microwave on HIGH 30 seconds or until softened.

- - - - - - - - - - - - - - - - - -
-
They sound great, once I've made the pies if I decide I like pumpkin I'll
have a go at the cheesecake!
Sarah

In article <[email hidden]>,
"Sarah" <[email hidden]> wrote:
(snip)

Quoted message said:

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we had
to hollow out a turnip! (I'm not joking!)
Sarah

If you're using fresh pumpkin, look for one that's meant to be cooked,
not carved for a jack o'lantern -- the cooking ones are smaller. I
don't know if Sugar pumpkin is the true varietal name but I've heard
them called that. Also called "pie pumpkin."

Melba's Jammin said:

In article <[email hidden]>,
"Sarah" <[email hidden]> wrote:
(snip)

Quoted message said:

Ooops sorry about that, great minds and all that. Must be the time for
everyone outside the US to wonder what it's all about!
Do I peel and chop the pumpkin, bake it and then cool, drain and mash it?
Most recipes called for tinned pumpkin, and the directions for cooking were
a bit vague for a total pumpkin novice.
We only got them for lanterns in the last few years, when I was a kid we had
to hollow out a turnip! (I'm not joking!)
Sarah

If you're using fresh pumpkin, look for one that's meant to be cooked,
not carved for a jack o'lantern -- the cooking ones are smaller. I
don't know if Sugar pumpkin is the true varietal name but I've heard
them called that. Also called "pie pumpkin."

Yep, look for the little pumpkins. They are the tastiest. And if you
carve a pumpkin for Hallowe'en be sure to toast the seeds 🙂

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, living in the UK I've never tried pumpkin pie, but would really like
to have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

If, after you've cooked the pumpkin it is watery, be sure to drain it well.
Pumpkins for carving generally do not have the same dry texture that pie
pumpkins do. However, I've made successful pie with Halloween Jack o'
Lanterns, you just have to drain the cooked pumpkin before using. Pie
pumpkins are very much like the winter squash--the ones that have the hard
shell and dryer meat. The winter squash and pumpkin can be used
interchangeably in the pie recipe. Good Luck and have fun.
Janet

Sarah said:

Hi, living in the UK I've never tried pumpkin pie, but would really like to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

I would bake the pumpkin rather than boil it, to concentrate the
flavor.

Cindy Hamilton

Cindy Hamilton said:

Sarah said:

Hi, living in the UK I've never tried pumpkin pie, but would really like to
have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices? I
can make the pastry pie crust, but does anyone have a favourite recipe
please?
Thanks
Sarah

I would bake the pumpkin rather than boil it, to concentrate the
flavor.

Cindy Hamilton

Cindy that's a great idea! Thanks. I have a couple of small pumpkins
perfect for pies. Normally I boil them but the baking idea sounds better.

On Tue 11 Oct 2005 07:45:00a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

Cindy Hamilton said:

Sarah said:

Hi, living in the UK I've never tried pumpkin pie, but would really
like to have a go at making it.
We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
where do I start with a fresh pumpkin and a cupboard of various spices?
I can make the pastry pie crust, but does anyone have a favourite
recipe please? Thanks
Sarah

I would bake the pumpkin rather than boil it, to concentrate the
flavor.

Cindy Hamilton

Cindy that's a great idea! Thanks. I have a couple of small pumpkins
perfect for pies. Normally I boil them but the baking idea sounds
better.

After baking and mashing, you might also want to put the pumpkin in a sieve
over a bowl and refrigerate over night. This will eliminate excess
moisture and make a better-textured pie.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 11 Oct 2005 07:45:00a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

Cindy Hamilton said:

Sarah wrote:

>Hi, living in the UK I've never tried pumpkin pie, but would really
>like to have a go at making it.
>We don't have pumpkin pie spice blends over here, or tinned pumpkin, so
>where do I start with a fresh pumpkin and a cupboard of various spices?
>I can make the pastry pie crust, but does anyone have a favourite
>recipe please? Thanks
>Sarah

I would bake the pumpkin rather than boil it, to concentrate the
flavor.

Cindy Hamilton

Cindy that's a great idea! Thanks. I have a couple of small pumpkins
perfect for pies. Normally I boil them but the baking idea sounds
better.

After baking and mashing, you might also want to put the pumpkin in a
sieve
over a bowl and refrigerate over night. This will eliminate excess
moisture and make a better-textured pie.

--
Wayne Boatwright *¿*

Here's how I prepare pumpkin for making pie:

-= Exported from BigOven =-

Browned Pumpkin

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Pies

-= Ingredients =-
1 small Pumpkin

-= Instructions =-
Bake the pumpkin till tender in the oven at 350. butter a heavy cast iron
frying pan and cook the pumpkin over medium heat, stirring and turning so
all parts dry properly. Keep this up til it is reduced and slightly
browned. I start with 2 cups and end up with 1 1/2 cups of wonderful nutty
browned pumpkin. If recipe calls for a little more than 1 1/2 cups just
start with 1/2 cup more than called for and follow the above instructions.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

MoM