hi
I guess thanksgiving has different dates
in the US it is the third weekend in November as far as i recall from having lived there..
I tried to post the link to youtube but if you go onto youtube
there are several recipies
the one i would go with is the one that does not require cans
the ingrediants being simply
pie crust, 850 gr sliced pumpkin, 350 ml. cream , 3 eggs and one egg yolk, the spices; alspice, nutmeg, cinnamon
some salt
zest of one lemon
You need to have a ready made crust for that though personally i would prefer the one made from crushed ginger cookies
you roast the pumpkin in the oven 20 minutes, mix everything and proceed to fill the crust, adding the eggs and bake
I guess you need to go to youtube
because i did not write everything down ...
but good luck
i love pumpkin pie with whipped cream...mmmm
and i would never ever used cans , i dont think you can get them here anyway
here is a full list of ingrediants:
*850 gr. diced pumpkin
190 gr. brown sugar
3 eggs and i egg yolk
350 ml cream
spices:
1 teaspoon cinnamon
1/4 teaspoon nutmeg, allspice
1 teaspoon salt
Bake ready made pie crust 20 minutes
then mix ingrediants , mash pumpkin after roasting in the oven 20 minutes on low heat at the same time you bake the crust
fill and bake 35 minutes 160 degrees.
Cool and serve with whipped cream
enjoy!
I think i will try to bake one as well
thanks for idea
Any day can be thanksgiving i guess...
The following 2 users would like to thank starshine for this useful post:
looks pretty simple, thanks guys! keep em coming!!
i wouldnt mind some family secret recipes either hehe...grandma's recipes or something along those lines are welcome too..
Oh oh and homemade cranberry sauce recipes for sharing?
I've never made Thanksgiving dinner...always the guest, never the host. Since coming to Switzerland, I find myself eager to dish up some things from home for my new swiss family.
Yeah the Canadian thanksgiving is usually the second week of October...probably it's colder up there so autumn harvest starts a little earlier.
Actually canned pumpkin is often better quality than fresh - it's one of the (very) few foods that's true of. More consistent texture and consistently lower moisture levels = more reliable, stronger-pumpkin-flavored pies. And it's not like they add anything to it: no water, no sugar, no salt... it really is just pumpkin, cooked down a little more and then drained a little better than is usually feasible for the home cook.
Having said that, if you do decide to try your hand at pumpkin DIY you're certainly in the right place for it. The pumpkins you can get in the market here are brilliant - no comparison whatsoever to the watery/stringy pie pumpkins back home. I bought a ginormous one last week for CHF10 and I've made pumpkin stew, cottage pie with pumpkin, pumpkin feta muffins... every one of them turned out lovely and I've still got half of it in the fridge.
If you're using freshly cooked pumpkin in a recipe that calls for canned, decrease other liquids (e.g. milk, chicken stock) by 1-2 tablespoons per cup of pumpkin. Otherwise you can always puree the pumpkin and let it hang in a piece of cheesecloth for an hour or two to drain... but that's a bit of extra fuss I can usually do without!
Our family recipe (in American lingo, apologies...):
1.5 c. cooked pumpkin (not "pumpkin pie mix", which has the spices in it)
1/2 c. brown sugar
1/3 c. granulated sugar
1/4 t. (that's teaspoon) cloves
1/2 t. ginger (I use fresh, my sister uses ground)
1/2 t. salt
2 eggs
1.5 c. milk
1/2 t. nutmeg
Mix ingredients together. Toss into an unbaked (my grandmother has that underlined) pie shell and bake it at 350 deg F (177 deg C) until firm and well-browned.
(Do not prick pie shell - this is a custard pie and the custard will just go under the shell)
Pie is done when knife comes out clean when inserted into the center of the pie.
I also have our pecan pie recipe if anyone wants it... while giving away the family recipes. One of my life's desires is to someday find someone's family sweet potato pecan pie recipe, but those recipes are guarded under lock and key!
Actually canned pumpkin is often better quality than fresh - it's one of the (very) few foods that's true of. More consistent texture and consistently lower moisture levels = more reliable, stronger-pumpkin-flavored pies. And it's not like they add anything to it: no water, no sugar, no salt... it really is just pumpkin, cooked down a little more and then drained a little better than is usually feasible for the home cook.
Having said that, if you do decide to try your hand at pumpkin DIY you're certainly in the right place for it. The pumpkins you can get in the market here are brilliant - no comparison whatsoever to the watery/stringy pie pumpkins back home. I bought a ginormous one last week for CHF10 and I've made pumpkin stew, cottage pie with pumpkin, pumpkin feta muffins... every one of them turned out lovely and I've still got half of it in the fridge.
If you're using freshly cooked pumpkin in a recipe that calls for canned, decrease other liquids (e.g. milk, chicken stock) by 1-2 tablespoons per cup of pumpkin. Otherwise you can always puree the pumpkin and let it hang in a piece of cheesecloth for an hour or two to drain... but that's a bit of extra fuss I can usually do without!
I remember in college, I bought a cooking pumpkin with the idea that I'd cook it down and have EVEN MORE AUTHENTIC pumpkin for my pumpkin pie. Ten hours later, I still had watery mush and headed out to buy the can.
Oh oh and homemade cranberry sauce recipes for sharing?
Couldn't be simpler. Take a bag of cranberries, a cup of sugar, a stick of cinnamon, one or two oranges diced small (including the peel - just scrub them good first) and cook in a saucepan, stirring occasionally, until the cranberries burst. That's all. Don't worry, it'll thicken up as it cools.
Didn't even realize Thanksgiving even began until it was over!!!! Ok I can still salvage this with..DESSERT!!
Does anyone know where I can find pumpkin pie...preferably from a farmer's market. I'd be happy with a nice recipe just the same
imagine...Pumpkin pie with caramelized pecans over vanilla ice cream, drizzled with maple syrup....mmmmmmmmmmmmhh homee!
p.s. Since i'm at it, does anyone know where I can find a restaurant that serves Dim Sum in a cart??
Many Thanks,
Happy (belated) Thanksgiving and Happy Eating to All !
Here is my family recipe - and since you mentioned caramelized pecans I thought you might like it as well. Its Praline pumpkin pie - with a layer of crushed nuts/sugar on the bottom - my favorite!! Use any shortcrust pie crust recipe - but if you need one I'll post mine.
praline Layer:
1/3 cup finely ground pecans, firmly packed
1/3 cup light brown sugar, firmly packed
2 tbsp soft butter
Filling:
2 eggs
1 cup pumpkin puree (I use a can)
2/3 cup light brown sugar, firmly packed
1 cup single cream
1 tbsp flour
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp ground ginger
1/8 tsp mace
1/4 tsp salt
1. prepare pie crust - refrigerate until use (do not prebake)
2. Preheat oven to 400 F
3. Make Praline layer - blend all ingredients in small bowl. Press onto bottom of pier shell with back of spoon.
4. Whisk together all filling ingredients (by hand or electric beaters)
5. Pour filling into prepared pie crust.
6. Bake for 50 to 55 minutes
This user would like to thank suzybg for this useful post:
mmmhh thanks for all these family secrets...i'm going to start a book and make a living here selling delicious pumpkin pie
I'm going to sit down tonight and take a good look through all these wonderful recipes (THANK YOUU).
p.s. On another note, Halloween's coming up and I was wondering if there's anything here within the expat community for mothers and their babies?
Oh does anyone know if the Starbucks here do seasonal features....I remember they had an AMAZING pumpkin spiced latte a few years ago. I'd love for my swiss sister in law to try it.
mmmhh thanks for all these family secrets...i'm going to start a book and make a living here selling delicious pumpkin pie
I'm going to sit down tonight and take a good look through all these wonderful recipes (THANK YOUU).
p.s. On another note, Halloween's coming up and I was wondering if there's anything here within the expat community for mothers and their babies?
Oh does anyone know if the Starbucks here do seasonal features....I remember they had an AMAZING pumpkin spiced latte a few years ago. I'd love for my swiss sister in law to try it.
I know that the AWCZ is hosting a Halloween party for families.
I feel like our kids should have the fun of trick-or-treating that we had when we were kids, but I know that our neighbors would just look at us quizzically if we tried.
Here is my family recipe - and since you mentioned caramelized pecans I thought you might like it as well. Its Praline pumpkin pie - with a layer of crushed nuts/sugar on the bottom - my favorite!! Use any shortcrust pie crust recipe - but if you need one I'll post mine.
I would appreciate getting a copy of your pie crust recipe, please. I just arrived two weeks ago, but my cookbooks are still enroute. This sounds like a recipe my husband would love! Thanks!
I would appreciate getting a copy of your pie crust recipe, please. I just arrived two weeks ago, but my cookbooks are still enroute. This sounds like a recipe my husband would love! Thanks!
I've never thought to use youtube for pies - but if you've never made a pie crust that might be a good place to start. They might have good videos on how to make a nice decorative edge. Just make sure you only do each step for the minimum time it takes to come together as a dough - over worked pastry is tough. also, heat can make a tough pastry - so don't use you hands more than needed - try and keep them cool (rinse under cold water). I sometimes buy the pastry already made but I do think the homemade tastes better and has a better texture.
Flaky Pie crust - this makes enough for 2 'bottom crust' only pies or 1 pie with a bottom and top crust
2 Cups sifted plain flour
1 teaspoon salt
3/4 cup shortening (like crisco- or in UK we get Trex) margarine may be OK
4 or 5 Tbsp ice water (i put ice cubes and water in a small cup and draw from that)
1. Sift flour with salt into a medium bowl
2. using a pastry blender (or finger tips - or 2 dinner knives - or food processor) lightly blend together the shortening and flour mix until it resembles fine oatmeal
3. Quickly sprinkle ice water - 1 tablespoon at a time over all the pastry misture - tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle next tablespoon over dry mixture and keep mixing together until pastry is just moist enough to hold together - should not be sticky!! Note: to get a flaky crust - the dough should not be perfectly mixed - when rolled, you should see small streaks of shortening - these will be the flakes.
4. Shape pastry into a ball - cut in half and wrap each portion in waxed paper or plastic wrap and refrigerate until ready to use.
5. To use - flatten the pastry with the palm of hand onto a wooden or marble board (or a rolling matt is best) into the shape of a circle - then roll out until it is a bout an inch bigger than the pie plate.
This user would like to thank suzybg for this useful post:
I feel like our kids should have the fun of trick-or-treating that we had when we were kids, but I know that our neighbors would just look at us quizzically if we tried.
My thoughts exactly!!! Pillowcases full of candy and then trading them at school the next morning...what great memories. I think EFers that live in big cities like Zurich, Geneva or Lausanne should organize some kind mini trick or treat for these kids.
i think the youtube one refers to just the pastery it is not baked
and you should do it separate from my experience baking ...the crust should
be baked before you bake it all together, am i right?
Pre-baking or 'blind' baking the pastry will be different for different pies so just follow the recipe. For these pumpkin pies - you DON'T prebake. the pies take so long to bake that if you prebaked - the crust would turn to ash!! Usually tarts (like a tarte au citron) have a prebaked crust.
pies !!
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