Comments on: Rustic Pumpkin Pie

By: FoodieTots.com » Blog Archive » Thanksgiving Countdown: Appetizer, Cranberries, Sides & Dessert

Fri, 20 Nov 2009 18:09:55 +0000

[...] Pumpkin Pie … from a pumpkin! [...]

By: foodietots

foodietots — Tue, 18 Nov 2008 03:43:27 +0000

@ P. Price – I thought the yogurt worked well. I wanted to keep with fresh ingredients, rather than canned milk, since I went to the extra effort with the fresh pumpkin.

@ Mariko - This pumpkin was a little more watery than canned, but you can drain some of the excess liquid using cheesecloth if needed. In this recipe, with the eggs, it firmed up fairly well after cooking and cooling, but was still a little softer than if I had used cans.

@ Elizabeth – Thanks! I thought the extra effort was worth it, but you do have to allow the extra time. But that pumpkin made about 8 cups of puree, so I have some in the freezer ready to go next time!

By: Weekend Odds & Ends « Capital Spice

Weekend Odds & Ends « Capital Spice — Sat, 15 Nov 2008 13:55:07 +0000

[...] the mood for Pumpkin Pie yet? FoodieTots has a great recipe with fresh local ingredients. No canned pumpkin for [...]

By: Elizabeth @ Capital Spice

Elizabeth @ Capital Spice — Sat, 15 Nov 2008 13:14:15 +0000

Oooh, this looks delicious. I was all about making a pumpkin pie with actual pumpking for our Fakesgiving dinner this year. Then I read that Tartine (the venerated bakery in SF) said the pay off isn’t worth the extra effort. I think you could show them a thing or two!

By: Mariko

Mariko — Wed, 12 Nov 2008 06:19:42 +0000

Oooo. I’m obsessed with pumpkin pie. I am so jealous you have a CSA. I can’t get pumpkin around here at all except during Halloween (and only the carving ones)! I’m still determined to try the yogurt sub with canned pumpkin. Do you find that the fresh pumpkin is really watery?