Announcement

Collapse
No announcement yet.

Canned Pumpkin....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Canned Pumpkin....

    I would like to know if there is a copy cat recipe for canned pumpkin, one I know best is Libby's.

    I'm an American living in England and I have a craving for pumpkin pie!

    Hungry for Pumpkin Pie
    Kathy

  • #2
    Re: Canned Pumpkin....

    you mean, you want to buy a fresh pumpkin and make pie out of it? it's a lOT of work
    I don't want buns of steel. I want buns of cinnamon !!!

    Comment


    • #3
      Re: Canned Pumpkin....

      here this sight will show you how to do fresh pumpkins.

      http://www.pumpkinpatchesandmore.org/pumpkincooking.php

      I do almost the same thing but i put mine in the oven till the pumpkin is done about an hour or more.

      Comment


      • #4
        Re: Canned Pumpkin....

        I find cooking it in the oven dries it out to a better consistency as well. Then just make as you would using canned pumpkin. There are all kinds of recipes for the pumpkin pie spice mix.

        Comment


        • #5
          Re: Canned Pumpkin....

          This is a very old recipe that we just love! I've been making it for years and it's loved by everyone. Enjoy!

          OLD FASHIONED PUMPKIN PIE (from scratch)

          Preheat oven to 450 F.

          Prepare pastry and line a 9” pie plate with the rolled pastry.
          Flute the edge, but do not prick.

          Place the following in a large bowl:

          1 ½ cups Pumpkin Flesh (peel removed, boil, drain well & mash, like mashed potatoes)
          2/3 cups Brown Sugar (lightly packed)
          ¾ tsp Cinnamon
          ½ tsp Ground Ginger
          ¼ tsp Nutmeg
          ½ tsp Salt

          Stir in:
          2 Eggs (well beaten)
          ½ cup Milk
          2/3 cup Evaporated milk

          Blend until smoothly combined. Pour into an unbaked pie shell.
          Bake in preheated 450 F oven for 10 minutes, then lower the temperature to 350 F and bake for another 30 to 40 minutes, or until just firm in the center. (A metal knife will come out clean when inserted). Serve slightly warm or cold. Refrigerate if the pie is to be kept for more than an hour. Don't forget the whipped cream
          Last edited by cheft; 10-17-2008, 10:54 AM. Reason: spelling
          A friend is one who walks in when others walk out
          ~Walter Winchell

          Comment

          Working...
          X