The Pie Pumpkins are coming!
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8 months ago
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plllog
8 months agoRelated Discussions
What's best for pumpkin pie? Pumpkin or squash?
Comments (6)You know I love pumpkins and squash. My favorite pumpkin for baking and pumpkin butter is the winter luxury pumpkin. It makes a very mild pumpkin pie similar to old fashioned squash pie. Winter luxury pumpkins don't last long--so you basically grow, process and freeze. These pumpkins can't compare to anything you find in the grocery store. When processed, they are great for low fat cooking. Pumpkin butter from these is out of this world. I use Queensland's Blue for pumpkin pie. They have a little more depth to their flavor. They are an Australian pumpkin that will last a long time in your cellar. I still have some in my basement--which is warmer than a typical cellar would be. Now if you want beauty--plant the musquee de provence. It looks like a cinderella pumpkin and is absolutely beautiful. You can cook with it--but I don't. It just doesn't compare to the pumpkins above. My favorite squash is the Potimarron. It's a French squash that has an unbelievable taste. I often wonder what it would taste like if made into pumpkin pie. We usually just eat it straight from the oven. These last a long time. Tori...See MoreMade my First Pumpkin Pie
Comments (10)I'm genetically incapable of following a precise recipe. But we will shortly be making a few pies with 'Cha-Cha' kabocha squash. Cut the squash in half, scoop out the seeds and glop, bake the halves in a 350 oven for an hour - hour &15 minutes until when you pinch them, they give easily, and not burned. Let cool. Then scoop out the insides, throw out the skin. I use a food processor, but I suppose a mixer would do, but anyway, add a couple of eggs, cup-ish half & half, and the squash to the bowl, then spices. Grated fresh ginger, bit of honey, cinnamon, and couple tablespoons of lime juice. The squash itself is naturally very sweet and dense, so it doesn't take much sweetener at all. So what I've discovered is that making a custard isn't that hard, the milk and eggs does that for you with out much measuring. The question comes in with the spices, and we add a lot of cinnamon and ginger - say a tablespoon of cinnamon and a full two inches of ginger. But you're after that combination of cinnamon, ginger, and lime. You could add less, I suppose. I use a store bought crust, then bake at 350 for an hour - hour & a half, using a straw to check for doneness. The custard may split if you cook it too long, but thats not a problem, aside from cosmetics. It's wonderful for breakfast. :-)...See MorePie off between Baby Blue Hubbard and Winter Luxury Pie Pumpkin
Comments (3)Winter Luxury is a best old hoard for sure in North America, but I never had the chance to test it here in sad old Europe. Iôve seen pictures, where a whole fruit was baked and seed removed afterwards. A few days after your Birthday I would like to give you seed of our best old pie pumpkin here in central Europe. It is the Bleu de Hongrie. I like the Blue Hubbards too, but the blue one from Hungary is unbeatable. Ok, on this picture color is more grey then blue, but a woman from Hungary said, that this is just right, and my quality was the best...as she remembers from her childhood, where they had no sweets but only sweet baked pumpkin for their large family. Hungarians liked it in the period of communism, when this 14" wide pumpkin looked like a oversized yeast dumpling. This post was edited by acorneti on Mon, Jan 5, 15 at 19:36...See MorePumpkin recipes for my 3 pie pumpkins? Not pie.
Comments (14)I have a recipe for yeast rolls that use pumpkin or squash puree, along with whole wheat flour, the kids love them. I've had pumpkin ravioli in a sage and browned butter sauce, it was really good. If you don't want to make your own pasta you can use wonton wrappers. I've added pumpkin to hummus and it was pretty good too. I've stirred pureed pumpkin or squash into chili and lentil soup, but if your chili packs a punch at all, you won't taste it in there. Good luck, I'm trying to find some way to use up 72 butternut squash, LOL. Good think I like squash and I can use it to make a fake "pumpkin" pie, Mother loves that. Annie...See Morechloebud
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