Cookbook talk:Pumpkin Pie I

originaly from Wikipedia article Pumpkin pie.

Page history from Wikipedia


 * (cur) (last) . . 17:44, 3 Jan 2004 . . Gentgeen (transwiking recipe to wikibooks)
 * (cur) (last) . . 09:59, 15 Nov 2003 . . Guaka (degr C)
 * (cur) (last) . . M 09:58, 15 Nov 2003 . . Guaka (spelling, wikilink)
 * (cur) (last) . . M 15:22, 13 Nov 2003 . . Rmhermen
 * (cur) (last) . . 15:20, 13 Nov 2003 . . Gentgeen (gave reason for not using pancake syrup)
 * (cur) (last) . . 17:08, 7 Nov 2003 . . Gentgeen (wikified, rewording)
 * (cur) (last) . . 17:21, 6 Nov 2003 . . 206.65.37.136
 * (cur) (last) . . M 12:51, 6 Nov 2003 . . Jengod
 * (cur) (last) . . 02:45, 6 Nov 2003 . . Gentgeen (format)
 * (cur) (last) . . 02:44, 6 Nov 2003 . . Gentgeen

What do you do if you do not have an oven to cook your pumpkin pies in?
Every year in October, I enjoy spending my time cooking pumpkin pies. I've always loved having the soothing smell of a freshly baked pumpkin pie emanate through my place. I also enjoy sharing my pies with the people around me. I have even cooked pies for the cashiers that ring up my ingredients. This year, I am living in an apartment that does not have an oven. What ever shall I do now? I dont want to give up my pie baking tradition. Is there some alternative to an oven? Could I cook my pie on the stove? Can I roast it over an open fire? How do military people living in the wild cook their pumpkin pies? Any options that you can give me would be well appreciated. I am a desperate man. The Worst kind of desperate man. I am man who is need of home cooked pumpkin pie.

Microwave?
A microwave will do strange things to home-made pastry, but if you are using a bought crust then about 15 min on a slightly-less-than-high power should set the filling. If you want to get really into microwave pies, a browning dish is a good investment. It distributes the heat better than standard dishes and allows things to cook more like they do in the oven.

Christinelaura 07:22, 29 July 2007 (UTC)

Why not use a can of pumpkin
This was snipped from the recipe page.

I'm not sure why the above recipe would be better than picking up a can of pumpkin in the store, and then buying the ingredients they specify in the recipe on the back. I'm not saying the above recipe isn't better, just that I have no way of judging, and nobody even claimed that it is. So, I'm going to all this trouble to point it out because I usually follow the in-store prodedure I outlined here, and two years ago I actually tested 3 of them and discovered big differences.

Libby's brand won to my taste, followed by One-Pie brand, followed by some Whole Food's organic label. My taste runs toward sweeter, very moist (shiny!), not too "nutmeg-y" pumpkin pie, served good and cold. I'm not a shill for Libby's; in fact, I wanted One-Pie to win since that's what I'd always used before, and I like the look of the label better. Also, I have no idea if there are differences in the pumpkin itself, of just in the recipes, and I didn't test the different combinations. But there were significant differences so it's worth figuring out which one you like.

because!
The obvious benefit of the recipe is that you can adjust the spices to suit your tastes. No guesswork as to which brand of filling tastes better.

You should also consider that the stuff sold as "pumpkin pie filling" is sometimes actually hubbard squash. It essentially tastes the same and yields a pie of the same texture, but I think it has a better shelf life or something, so it's sold as pumpkin pie filling.

Also keep in mind that you can use a pumpkin for more than just pie. Bread, muffins, cake, soup, and so on. You can make a couple pies, a loaf of bread, and some muffins all from a single decent-sized pumpkin.

It's healthier to eat things that you prepare yourself than stuff from a can. Messedrocker 03:25, 16 Jun 2005 (UTC)

because!!
--Duk 03:48, 17 October 2005 (UTC)
 * 1) If you grow pumpkins in your own garden you need this recipe.
 * 2) If you make a bunch of pies, this recipe is much less expensive than buying canned pumpkin.


 * I've added in an optional substitution of canned pumpkin for puree made from a fresh pumpkin. I agree that using fresh ingredients is optimal, but if that were the only way to make pumpkin pie, well damn, nobody in their right mind would ever make pumpkin pie. Canned will work fine; it has the same texture, flavor, and moisture content as the recipe expects. Jessicapierce 19:25, 3 May 2007 (UTC)

because !!!
Some people live in countries (e.g. Germany) where fresh pumpkin (or at least certain winter squashes like butternut and red kuri) are available but canned pumpkin isn't. Mahagaja (discuss • contribs) 14:59, 18 October 2018 (UTC)

Different recipies
What's the procedure on different recipes. Say another recipe for canned pumpkin, and another more standard recipe (-maple syrup (very expensive), +condensed milk). Do we just name the article Pumpkin Pie (2) ? --Duk 04:01, 17 October 2005 (UTC)


 * Often what is done is if there are going to be several of the same kind of dish, like Brownies, the plainly named one becomes the index, a new recipe page is made with the original recipe giving it a descriptor, like, minty, deep-dish, cherry, or whatever and the new one is made similarly with a descriptor.  If one is the core, original recipe, or very close to it, that one takes up the base name or the name of Plain X, Original X, Simple X, that kinda deal.   So you can end up with Maple Pumpkin Pie, Spiced Pumpkin Pie, Simple Pumpkin Pie and Orgasmic Pumpkin Pie if there are enough recipes that are sufficiently different. 65.95.228.247 04:32, 17 October 2005 (UTC)


 * We could make this a disambiguation page, and find unique names for the recipes. This one could become "Pumpkin-Maple Pie", while one with canned pie filling could be "Easy Pumpkin Pie", or something similar.  Another option, as seen at Cookbook:Guacamole, is to simply add another recipe (or 5) to the page. Gentgeen 05:08, 17 October 2005 (UTC)  PS: Don't you love edit conflicts? :) Gentgeen

Amount of Filling
Deep dish nine inch pie shells (from the frozen section of the supermarket) hold four cups of filling. This recipe adds up to about six cups of filling. Is this recipe for a larger pie dish (traditional pyrex or ceramic type)? --Duk 03:59, 17 October 2005 (UTC)


 * I've never had a problem making this fit a 4 cup shell. Maybe the whole adds up to less volume than its parts. Gentgeen 05:08, 17 October 2005 (UTC)

Why is scalding the milk listed in this recipe
Scalding is traditionally called for to destroy the enzymes that would thicken the milk during the cooking process, but pasteurization accomplishes this, and you would be hard pressed to find unpasteurized milk in most countries. Therefore, I find it rather needless and redundant to be listed. 01:05, 15 October 2006 (GMT)