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Fri Feb 16, 2007 11:07 pm  |
| have craving for pumpkin pie but I can't seem to find any here in Australia that are sold from patisserie or bakery. THanks! |
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Sat Feb 17, 2007 11:46 am |
| www.allrecipes.com has good recipes and they are all reviewed. It helps to read the reviews to see if anybody made any changes to the recipes. I love this site and get lots of recipes from it. I don't have a suggestion for a plain pumpkin pie recipe because I favor pumpkin paradise pie which is half pumpkin half cheesecake... mmm. |
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Sat Feb 17, 2007 12:21 pm |
Can you get canned pumpkin??? I love the recipe on the Libbys can!
C |
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Sat Feb 17, 2007 4:06 pm |
This isn't pumpkin pie - no crust on this one. It's sort of a baked pumpkin custard - same as pp filling really. And the topping is soooooo good.
Oh yeah: If you plan on "borrowing" this and making it to sell, I don't care BUT you have to feed ME. Hehe...
Katee's Pumpkin Custard
2 eggs
16 oz can pumpkin puree
1 cup half and half
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
For the topping:
1/2 cup chopped pecans
1/2 cup brown sugarr
1 1/2 Tablespoons butter
Preheat oven to 300 degrees.
Beat custard ingredients till smooth and pour into baking dish. Put the baking dish into a larger pan of water and bake for 20 minutes. Make the topping.
After you've baked the custard for 20 minutes, just sprinkle the topping ingredients of the top of it and bake an additional 30 - 40 minutes until the custard is set. Allow it to cool a bit, then serve it with fresh whipped cream laced with a little booze. MMMmmmmmm. |
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Sun Feb 18, 2007 6:40 am |
 Mmmmm... I'm going to devote a weekend to making this pumpkin fiesta! The last time I actually saw and ate pumpkin pie was two years ago!! Guess pumpkin isn't all that big in Australia like it is in the States. I don't know why... mmmm...
Thank you for the suggestions!!  |
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Sun Feb 18, 2007 8:55 am |
I absolutely adore pumpkin in all forms. I make a killer pumpkin ravioli with walnut cream sauce. I love pumpkin Afghani style (steamed or baked, then sprinkled with brown sugar and run under the broiler and finally topped with a garlic-yogurt sauce). And, even though I'm not a fan of cheesecake, whenever I make pumpkin cheesecake, I can't walk past it without taking a taste (or 2 ).
Ok - now I'm starvin' |
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Sun Feb 18, 2007 10:30 am |
I don't like pumpkin pie (the texture is icckky to me, lol) BUT I LOVE to bake and receive multiple requests for my pies, and my pumpkin specifically every Thanksgiving. (2 years ago I had made 10 of them for neighbors & friends  ).
This is a recipe I had found in a Bon Appetit magazine eons ago - hope you enjoy it like everyone else seems to.... Oh, you can 'cheat' and use the pre-made pie crusts.
Maple Pecan Pumpkin Pie
1 Buttermilk Pie Crust Dough disk (recipe at the bottom)
1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
preparation:
Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.
Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)
Cut pie into wedges and serve with Maple Whipped Cream.
For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
Whip cream with syrup in large chilled metal bowl until soft peaks form.
(**I chill the beaters too)
Buttermilk Pie Crust
2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk
Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
Makes enough for 2 crusts. |
_________________
Think for yourselves and let others enjoy the privilege to do so, too. ~ Voltaire www.Candessence.com |
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Sun Feb 18, 2007 6:02 pm |
| pumpkin cheesecake? Now you must give me the reciepe for this!!! Me and hubby love all things pumpkin and cheese! |
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Sun Feb 18, 2007 8:29 pm |
Katee's Pumpkin Cheesecake
Ingredients:
16 ounces cream cheese
2/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup pumpkin puree
5 eggs
1/4 cup heavy cream
Crust:
3/4 cup graham crumbs
3 Tablespoons brown sugar
3 Tablespoons melted butter
Whip cream cheese and add sugar and spices. Add eggs one at a time. Add 1/4 cup of heavy cream.
Mix graham crumbs, brown sugar, and melted butter together to make the crust. Butter pan, press in crust. Pour mix into pan and bake at 275 degrees for 60 minutes.
For the chocolate lovers among us, a truly decadent variation requires another 1/4 cup of heavy cream and 3 ounces of semi sweet chocolate. Carefully bring this second 1/4 cup of heavy cream to a boil and pour over chocolate to melt. Then swirl chocolate and cream into mix of filling ingredients above. The result is a gorgeous and delicious Pumpkin Chocolate Marble Cheesecake !
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Sun Feb 18, 2007 10:53 pm |
| Do you think I can make the cheesecake without the eggs? |
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Sun Feb 18, 2007 10:58 pm |
| Katee, thank you for the receipe! |
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| Thu Apr 18, 2024 6:34 pm |
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