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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
1,787
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Re: Pumpkin pie from scratch
Posted:
Sep 30, 2008 9:32 AM
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LOL I had a heck of a time baking cookies until I figured out that I needed to move my rack down one level and viola! My cookies turned out awesome!
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Moderator_Sky
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1,521
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Re: Pumpkin pie from scratch
Posted:
Sep 30, 2008 8:45 AM
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> Lower your oven rack one level.
It's so simple...
And most likely the solution.
I am TERRIBLE about making things harder than they have to be lol. I'll give that a try next time!
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Posts:
1,787
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 5:15 PM
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Lower your oven rack one level.
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Moderator_Sky
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1,521
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 4:43 PM
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> To avoid those soggy crusts, you can pre-bake them.
That would work when I make pies from scratch, but what about the frozen ones? Is it unavoidable?
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253
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 10:48 AM
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I puree mine in a food processor. It gives my pies a creamier texture, such as the Libby's canned pie. Make sure you give yourself plenty of time to let them cool first!
If I have more pumpkin than I need for the pies, I either make pumpkin pancakes or pumpkin bread.
To avoid those soggy crusts, you can pre-bake them. Brush the crust with a bit of egg white two or three minutes after it comes out of the oven.
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12
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 10:14 AM
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Yep, I bought the small ones marked "pie pumpkins". They are about the size of a cantalope. I normally just use the canned stuff and doctor it up, but I got some crazy hair and decided "hmmm, how hard can it be?" and plucked them off the cart! I may try the microwave instructions and look in some of my cookbooks from the 40's and 50's to see what I can find for help. Does anyone think that pureeing (sp?) in a food processor would work or turn gummy?
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Posts:
1,106
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 8:15 AM
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Moredator Jane, Do you start baking your pies in a pre-heated oven? Also bake them in the middle of the oven starting at 425 for 15 min. then lower temp to 350 for 45/55 min or untill lightly browned. If the filling is thin, that might cause it to cause a soggy crust?!?. IThis is how I bake it and I've never had a soggy crust. I also bake it untill it's set, not raw looking in the middle.
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Posts:
1,106
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 8:11 AM
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Hi tamilyn, Are you sure that the pumpkins are "pie" pumpkins? There are two types, 1 for pies and 1 used for Jack o lanters, mostly. They both can be used, but the second will have thinner flesh, watery,and have stringer flesh. My mother has used both and personally I prefer "Libby's" canned pumpkin ( not the premade pumpkin pie filling) and I use the recipe on the can, . I have tried several recipes and I love the Libby's recipe!!! I like the ideal of the microwave, seems easier and faster. My Mom always cut off the top, scooped out the seeds and strigy stuff, cut it into pieces, put it insides down on a cookie sheet with a little water and baked it @ 350 untill fork tender, then forced it thru a seeve to strain, or then peeled it and blended it in the blender.Lots of luck
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Moderator_Jane
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1,656
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Re: Pumpkin pie from scratch
Posted:
Sep 29, 2008 4:49 AM
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> I cook the pumpkin by washing the outside of it,
> cutting it in half and scooping out the seeds and
> stringy stuff. Then I cover the cut edges with
> plastic wrap (with a vent spot) and microwave until
> fork tender. (I check after 10 minutes and then
> every 5 minutes until it is done. When it is done I
> let it cool enough so I can scoop out the pumpkin and
> use a hand blender to "mash" it before using it just
> like a pumpkin. (If it is watery, letting it stand
> awhile longer will help.)
You can also either steam it in a steamer basket or just boil it. One of my favorite ways to cook pie pumpkins is to carefully cut around the top and remove it, scoop out the insides (seeds and stringy part), stuff with a mixture of cooked ground meat, rice and black beans, put the top back on and bake it.
I can't remember the thread, but I believe Michele had a hint about sealing your crust with a wash of egg white to prevent it from being soggy.
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Moderator_Sky
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1,521
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Re: Pumpkin pie from scratch
Posted:
Sep 28, 2008 9:44 PM
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Ooo! Pumpkin pie tips! I need help too.
Whether made from scratch or from a frozen one, the bottoms of my crust always turn out mushy while the tops are very well done, almost TOO done.
Could this be an oven problem? I've tried using foil to slow down the crust edges and tops from overbaking while the bottoms finished with the same result.
Any tips?
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Posts:
807
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Re: Pumpkin pie from scratch
Posted:
Sep 28, 2008 9:18 PM
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I cook the pumpkin by washing the outside of it, cutting it in half and scooping out the seeds and stringy stuff. Then I cover the cut edges with plastic wrap (with a vent spot) and microwave until fork tender. (I check after 10 minutes and then every 5 minutes until it is done. When it is done I let it cool enough so I can scoop out the pumpkin and use a hand blender to "mash" it before using it just like a pumpkin. (If it is watery, letting it stand awhile longer will help.)
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Posted:
Sep 28, 2008 8:20 PM
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Can anyone help me? I bought two pie pumpkins and want to make a pie from scratch. Does anyone have a recipe or know what I have to do to them? Do I cut them open and scoop out the stuff, or do I bake them whole, then cut them open and scoop it out? Any help would be appreciated.
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