Re: Pumpkin Recipe
Here is another version, its more like a pumpkin chiffon pie for those of you who like light and high pie not the thin heavy pumpkin pie.
Pumpkin Pie:
3 eggs 1 ½ Tsp Cinnamon
1 ½ cup Pumpkin ¼ Tsp. Mace
½ cup Brown Sugar ½ Tsp. Ginger
½ cup White Sugar ½ Tsp. Nutmeg
½ Tsp. Salt ¼ Tsp. Cloves
1 ½ cups Evaporated Milk 1 Tsp. Vanilla
Preheat oven to 450° C. Separate egg whites from yolks.
Combine brown and white sugar, salt, vanilla, spices, pumpkin,
egg yolks, and evaporated milk. Mix on low speed of mixer
until well blended. In a separate bowl beat egg whites on high
until they form stiff peaks. Fold into pumpkin mixture. Pour into a
deep 9 inch pie shell. Bake at 450°C, for 10 min, reduce heat to
350°C and bake for 45 min. more or until a knife inserted into the
center of pie comes out clean. Cool. Top with whipping cream and toasted coconut. (Makes one large and one small pie.)
Pastry:
5 cups flour
1 lb. crisco
½ tsp. Salt
Mix together with a pastry blender until well blended ( should resemble coarse crumbs.) Beat 1 egg in a one cup, measuring cup. Add 1 Tbsp. lemon juice. Fill to 1 cup mark with cold water. Add to crumb mixture. Mix with fork until well blended (be careful not to handle too much). Roll out pastry as disired. (Note: any left over or remaining pastry can be frozen to be used at a later date.
>>> Benten <benten@ev1.net> 10/16 1:57 PM >>>
At 12:35 AM 10/16/01 -0400, Richard wrote:
>i don't think they taste very good..... seriously though, this is quite
>a topic, are there any out there that have decent flavor and texture for
>eating? what a novel idea, picking genetics for edibility?!?<---
>serious
For something that's not "made" for eating, I do one of the following:
cook them in something spicy (curry or a spicy soup), or dry them
in thin strips and grind them up to make flour.
This is what I'm planning to do with my tiny little AGs this year, it's what
I did with several of my ornamental pumpkin types already this year.
I noticed in the past, that some of types of pumpkins break down into
pasta-like strands when you are working with them. If AGs do that they
could easily be used like spaghetti squash.
I'm also sure that in one of my books about pumpkins I saw that they
went for a world record of number of pies made from a single pumpkin
and (I think)sold the pies with proceeds going to charity. Pumpkin pie
is relatively simple, I if the archives don't yield a recipe, I can dig up
a whole slew and post them. My suggestion is that you carve the pumpkin
up into pieces and bake them if you want to make cooked mashed pumpkin
out of it. Bake at 350F until soft. I've seen various ideas of what you do
with
it in the oven from putting in a roasting pan and covering with foil that has
holes poked in it(I use this version), to putting in a pan of water and then
into the oven. Once you have the pumpkin cooked, put it in a blender,
process it through a pumpkin screen with a food mill, mash it with a
potato ricer, or whatever you like to do to squash it. I then drain mine
by putting it into a colander lined with cheesecloth and putting a plate
(smaller than the colander) on top of it, then putting a can of something
heavy on top of the plate so it presses down to help the excess liquid
strain off. Sometimes I get a lot of liquid, sometimes almost none.
Strained liquid can be used to add vitamins to other foods or thrown away.
I imagine that pie made from an AG might be a little bland, but I bet
you wouldn't notice much difference if you used it in bread or cookies.
Morgan, collector of pumpkin and squash recipes - who still looks at
her 65lb pumpkin an thinks "Dinner" ;-)
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