BIG Holiday Thread

[Speaker to Animals]

I suspect Penner knows what she is talking about. We need pumpkin pies for the whole forum!!

[Montegriffo]

Winter Luxury Pie This heirloom, pumpkin introduced in 1893, is orange with netting overlaying the surface. In "The Compleat Squash," Amy Goldman says it makes "the smoothest and most velvety pie I've ever had. Tasters at the Camera agreed. Winter Luxury ranked No. 1 with four tasters. Shamane Simons of Shamane's Bake Shoppe described it as "savory, buttery and rich." Mary Small, a horticulturist with the Jefferson County Extension summed it up for many, writing, "Good pumpkin flavor, can taste it above the spices."

Since my only reservation was about the texture and Winter Luxury was described as smooth and velvety then it appears there is such a thing as ''pie pumpkin''. Sorry Grumps but I shall be turning my butternut squash into soup in future and will try to source Winter Luxury and try again for pies.

[SuburbanFarmer]

Winter Luxury Pie This heirloom, pumpkin introduced in 1893, is orange with netting overlaying the surface. In "The Compleat Squash," Amy Goldman says it makes "the smoothest and most velvety pie I've ever had. Tasters at the Camera agreed. Winter Luxury ranked No. 1 with four tasters. Shamane Simons of Shamane's Bake Shoppe described it as "savory, buttery and rich." Mary Small, a horticulturist with the Jefferson County Extension summed it up for many, writing, "Good pumpkin flavor, can taste it above the spices."

Since my only reservation was about the texture and Winter Luxury was described as smooth and velvety then it appears there is such a thing as ''pie pumpkin''. Sorry Grumps but I shall be turning my butternut squash into soup in future and will try to source Winter Luxury and try again for pies.

Really, I am curious what the difference would be. I grew some pumpkins that were declared "not pie pumpkins", and I want to make pie out of them from spite. Therefore, I'm operating under the assumption that there is no such thing.

[Montegriffo]

Winter Luxury Pie This heirloom, pumpkin introduced in 1893, is orange with netting overlaying the surface. In "The Compleat Squash," Amy Goldman says it makes "the smoothest and most velvety pie I've ever had. Tasters at the Camera agreed. Winter Luxury ranked No. 1 with four tasters. Shamane Simons of Shamane's Bake Shoppe described it as "savory, buttery and rich." Mary Small, a horticulturist with the Jefferson County Extension summed it up for many, writing, "Good pumpkin flavor, can taste it above the spices."

Since my only reservation was about the texture and Winter Luxury was described as smooth and velvety then it appears there is such a thing as ''pie pumpkin''. Sorry Grumps but I shall be turning my butternut squash into soup in future and will try to source Winter Luxury and try again for pies.

Really, I am curious what the difference would be. I grew some pumpkins that were declared "not pie pumpkins", and I want to make pie out of them from spite. Therefore, I'm operating under the assumption that there is no such thing.

I am curious as well. If pie pumkins have a smoother texture and not the mashed potato consistency of butternut squash then I would give pumkin pie the thumbs up.
Wheres Milspecs? I would value her opinion on this or Trech as he seems to be a decent cook.

Paging Pepe le Pew, paging Pepe le Pew

[Penner]

[Montegriffo]

Thanks Pen. That looks like a better method than I used. Main differences were the straining of the puree, steaming rather than boiling, the extra spices (I only used nutmeg and cinnamon) and leaving the mix overnight to enhance the flavour. I don't see why adding the flour would help though, it's going to add an unwanted taste and make it more starchy and less smooth.

[Penner]

[MilSpecs]

My sister actually makes the pumpkin pies instead of me every year, but all of us use canned pumpkin because we prefer the stronger, more consistent flavor and texture. Pumpkin pie should be more dense than pudding-y, so use a larger pie plate so you get a thinner pie. Nutmeg and cinnamon are essential, but I like allspice as well - I think it gives it a little kick. We also use evaporated milk, which means less sugar in the recipe (because evaporated milk has sugar).

Your consistency was definitely more granular because of the squash you used. I like a squash pie sometimes, but i feel it’s best as a savoury side dish, even with some cranberries in it. For dessert you want sugar pumpkins.

I should also mention Hubbard squash for pies. They can make a nice sugar pumpkin substitute. I’ve been on a hunt for the perfect Hubbard for years, because the grandparents always said they make the best pies, but I was never able to find a great one. Just be prepared with a hammer or axe to cut the Hubbard, and you will feed a village with one - they’re giants!

[Penner]

Does anyone put cloves in their pumpkin pie?

[MilSpecs]

Does anyone put cloves in their pumpkin pie?

You’re right! It’s been so long since I made them that I forgot.