[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 20 KB, 616x463, 1385474780349.jpg [View same] [iqdb] [saucenao] [google]
9717032 No.9717032 [Reply] [Original]

I need to make a pumpkin pie for my family this Thanksgiving. It needs to be the platonic ideal of a pumpkin pie: no special gingersnap crust, no unexpected ingredients, just a bog-standard pumpkin pie. What's your favorite recipe?

>> No.9717047

Don't hate me for this but the one Babish(cooking with babish) one is the best I ever tasted.

>> No.9717049

>>9717032
Pillsbury dough
Canned pumpkin pie filling
EZ

>> No.9717070

>>9717032
Pumpkin pies are super simple:

Make a basic pate sablee

roast sugar pumpkins and run through a chinois

Make a simple custard and fold in pumpkin

salt and spices to taste

bake

>> No.9717173

>>9717049
this.

there is even "easy" canned pie filling that comes with the spices and sugar already mixed in. though I prefer to get the plain canned pumpkin and add my own sugar and spices. recipe calls for a cup of sugar, but I find that 2/3 cup is sufficient and saves some calories

>> No.9717193

>>9717032
Chef made pumpkin pie and I'll be damned if it tastes any different from the recipe on the back of canned pumpkin...

>> No.9717233

>>9717193
All the pro chefs I know used canned pumpkin. Some things just aren't worth the extra effort.

>> No.9717557

>>9717233
Yeah, I'm probably going to use the one on the back of the Libby's can. King Arthur Flour also has a simple one.

>> No.9717574
File: 298 KB, 1600x1200, IMG_2671.jpg [View same] [iqdb] [saucenao] [google]
9717574

>>9717032
>It needs to be the platonic ideal of a pumpkin pie: no special gingersnap crust, no unexpected ingredients, just a bog-standard pumpkin pie.

EZ.

>> No.9717616

The key is the crust. Nothing wrong with lard or Crisco. Keep that shit chilled also.

>> No.9717684

>>9717616
There's nothing wrong with lard, so why would you mention crisco?

>> No.9717699

>>9717684
Because there is also nothing wrong with it?
Lard can be hard to find in some parts of the US?

>> No.9717704
File: 6 KB, 228x221, 1506621854318.jpg [View same] [iqdb] [saucenao] [google]
9717704

>>9717699
considering how many lardasses there are all around america i find this hard to believe

>> No.9717711

>>9717574
This. Evaporated cow milk. Just like mom used

>> No.9717734

>>9717704
Brotip: Lard is not the only thing that makes you fat.

>> No.9717756
File: 42 KB, 500x375, 1506724815309.jpg [View same] [iqdb] [saucenao] [google]
9717756

>>9717734

>> No.9717762

>>9717699
Anywhere there are Mexican, there's lard...

>> No.9717845

>>9717704
Lard isn't even good at making you fat, anon.

>> No.9717859
File: 54 KB, 1024x576, 1507588646510.jpg [View same] [iqdb] [saucenao] [google]
9717859

>>9717734

>> No.9717877

>>9717233
>>9717193
The problem with using regular pumpkins is that they can vary so much they can turn out good or bad at the whim of the sugar pumpkin

So usually you go with a squash of some sort instead or some combination but butternut squash is close but not quite the same and other types are close but not the same

Whereas the cans use a consistent blend of a specially bred squash that consistently performs well

>> No.9718689

>>9717070
Thanks

>> No.9718718

Buy one from Walmart, take it out of the package and claim you made it yourself.

>> No.9718727

>>9717574
Add reduced dark rum to this and thank me later.

>> No.9719074

I make mine from roasting a whole pumpkin and pureeing it with some shredded carrot and ginger root. You could do it with just the pumpkin tho, I think it tastes fresher.

>> No.9719333

>>9717173
>'saving calories' in fucking pie

die