First time I'm making a pumpkin pie (a couple of questions)

Reply Fri 29 Oct, 2004 10:00 am
In my country Halloween is not a tradition. However I love your customs such as carving a pumpkin and trick'or'treating so I want to try out a receipe. I found couple of great pumpkin pie receipes but there are some things I don't understand. I bought a pumpkin (about 13 lb) but I don't know how to prepare it before I use it in the receipe (you can't buy canned pumpkin in my country). Also is the pumpkin I bought too big to be tasty? I was told it is edible. Thank you in advance! Confused
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Reply Fri 29 Oct, 2004 10:09 am
The pumpkin may not be the tastiest, but it will work. To prepare it, you'll have to cut and seed it and then either boil or bake it to soften it up, then run it through sieve to get the consistency right. Here's what I would do.

Cut the pumpkin in half and scoop out the seeds and stringy pulp. Set the pumpkin cut side down on a baking sheet with raised sides. Add water to the sheet until you have about 1/4 inch and then bake at 350F for about 1 hour. Remove from oven, cool slightly, then scoop out the softened flesh, leaving the skin behind.

You can roast the seeds with a little oil and salt for a tasty snack too.
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Reply Fri 29 Oct, 2004 10:21 am
Thank you! I was afraid I would have to cook it for hours. I'll try what you suggested.
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Reply Fri 29 Oct, 2004 10:24 am
Hey, lala2004, let us know how it turns out.

Oh, and welcome to A2K! :-D
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Reply Fri 29 Oct, 2004 11:22 am
While we're on this subject...I love pumpkin pie, but all that sugar isn't allowed on my diet. I was thinking of substituting Splenda for the sugar in the recipe. (Standard Libby's recipe) Anybody know if it will still bake up okay?
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Reply Sat 30 Oct, 2004 03:21 pm
I haven't tried it yet but I just bought some to use in baking. It's made from sugar, and it's supposed to be substitutable in baking, unlike other sweeteners, which don't have the right texture.
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