Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 > now the regular pumpkins we carve are not the same as the canned > pumpkin. The canned is made from sugar pumpkins and the color is a > dark rich burnt orange, I have made pies with the Halloween type and > they are light and very blah. Jenni do you use extra spices? That > type just I bake or cook on the stove and eat. I bought a sugar > pumpkin last year and made the best pumpkin pie evert. You are right Donna, there are many varieties of pumpkin. When I cook with the jack o lantern, I roast the flesh, so it's a little sweeter and richer than if I steam it or boil it. But you're right, it isn't the same as getting a pie pumpkin! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 One of the best pumpkins for pie is called a Blue Hubbard. It's skin is blue and it's flesh is a beautiful orange, how Donna described below. If you see those in any of your stores, get some! Denise , purplepassion <thelilacflower> wrote: > > now the regular pumpkins we carve are not the same as the canned pumpkin. The canned is made from sugar pumpkins and the color is a dark rich burnt orange, I have made pies with the Halloween type and they are light and very blah. Jenni do you use extra spices? That type just I bake or cook on the stove and eat. I bought a sugar pumpkin last year and made the best pumpkin pie evert. > Donna > Amy <sandpiperhiker> wrote:> this sounds great. I wonder how I can do this using real pumpkin, as I > > hate wasting the pumpkin that I scrape out of the shells making jack > > o lanterns this time of year. I suppose I could just cook the pumpkin > > down and put it in the processor, and add the pumpkin spice, then > > follow the recipe. > > > Yup, the canned stuff is pretty much cooked and pureed pumpkin flesh, > so have at it!:-) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 I will post my pumpkin pie recipe ... I " ve made pie from canned punmpkin, from a jack-o-lantern left overs, and from other pumpkins that I buy specifically for baking (probably the sugar pumpkins..) but they've never been described as blah! =) On Wednesday, October 26, 2005, at 12:03 PM, organic_homestead wrote: > One of the best pumpkins for pie is called a Blue Hubbard. It's skin > is blue and it's flesh is a beautiful orange, how Donna described > below. If you see those in any of your stores, get some! > > Denise > > , purplepassion > <thelilacflower> wrote: > > > > now the regular pumpkins we carve are not the same as the canned > pumpkin. The canned is made from sugar pumpkins and the color is a > dark rich burnt orange, I have made pies with the Halloween type and > they are light and very blah. Jenni do you use extra spices? That > type just I bake or cook on the stove and eat. I bought a sugar > pumpkin last year and made the best pumpkin pie evert. > > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 > One of the best pumpkins for pie is called a Blue Hubbard. It's skin > is blue and it's flesh is a beautiful orange, how Donna described > below. If you see those in any of your stores, get some! I'll watch for that Denise! I can't say I've ever seen a blue one though! Quote Link to comment Share on other sites More sharing options...
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