mariadnoca
Moderator
I was wondering how it compares to traditional pumpkin pie. When I read reviews many say "I never liked pumpkin pie till I tried this." Well, I like pumpkin pie already (a spicy not bland one), so that gives me pause.
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Has anyone made CI's version of pumpkin pie?
- Thread starter mariadnoca
- Start date
I have made it and I thought it was superb, however
depending on whether you are just making this, or a full meal, will deternine if you want to go the extra mile.
I think the straining is the key differential, but overall, it was time consuming and I found myself saying, what was I thinking, on top of gravy, brining, etc.
That said, I would make it again if I were bringing it as a guest somewhere for T-day.smileys/smile.gif
I do like it spicy, can't remember if I bumped it up or not.
Hope that helps!! Happy T-Day!! smileys/smile.gif
depending on whether you are just making this, or a full meal, will deternine if you want to go the extra mile.
I think the straining is the key differential, but overall, it was time consuming and I found myself saying, what was I thinking, on top of gravy, brining, etc.
That said, I would make it again if I were bringing it as a guest somewhere for T-day.smileys/smile.gif
I do like it spicy, can't remember if I bumped it up or not.
Hope that helps!! Happy T-Day!! smileys/smile.gif
In the oven now... I used the Smitten Kitchen blog's version of it, with tweaks:
Tweak #1: The recipe calls for a cup of canned yams added to the pumpkin puree, and then mashed against the side of the pot while cooking the pumpkin, yam, and spice mixture. This is why God invented food processors. On my copy, I wrote: "CHOP FIRST." I mashed 'em with a fork before adding them, which helped, but next time I'd just throw that cup of yams in the processor, as part of prep.
Tweak #2: I cut the sugar down by about 1/4 cup, since my crowd doesn't like full-bore American levels of sweetness. The mixture still seemed fairly sweet--next time, I might cut back the maple syrup.
Tweak/Problem #3: Even after straining, I was left with a good 2 cups of filling that didn't fit in the pie shell... Now I'm thinking that maybe I should just make another pie, since I have a spare shell.
But it does taste good (at least, the pumpkin-yam-spice mixture), so far! Very good flavor.
Oh, and I threw in some quatre-epices seasoning, too.
http://smittenkitchen.com/blog/2008/11/silky-smooth-pumpkin-pie/
Tweak #1: The recipe calls for a cup of canned yams added to the pumpkin puree, and then mashed against the side of the pot while cooking the pumpkin, yam, and spice mixture. This is why God invented food processors. On my copy, I wrote: "CHOP FIRST." I mashed 'em with a fork before adding them, which helped, but next time I'd just throw that cup of yams in the processor, as part of prep.
Tweak #2: I cut the sugar down by about 1/4 cup, since my crowd doesn't like full-bore American levels of sweetness. The mixture still seemed fairly sweet--next time, I might cut back the maple syrup.
Tweak/Problem #3: Even after straining, I was left with a good 2 cups of filling that didn't fit in the pie shell... Now I'm thinking that maybe I should just make another pie, since I have a spare shell.
But it does taste good (at least, the pumpkin-yam-spice mixture), so far! Very good flavor.
Oh, and I threw in some quatre-epices seasoning, too.
http://smittenkitchen.com/blog/2008/11/silky-smooth-pumpkin-pie/
I just looked at the recipe and to my view it is not pumpkin pie. . .
it is pumpkin-yam (or sweet potato) pie.
I have not had a problem with pure pumpkin (squash) pie being smooth as I like to cook my own (I use butternut squash). Also I have never encountered chunky canned pumpkin puree--is there such a thing? For spicyness, I adjust at will, to what I feel like. I suppose one could whirl the pumpkin puree in a blender/food processor and then strain, but why not just add another egg to catch that juice and bind it up? And if you pre-bake the crust and want to avoid soggy crust syndrome make sure you glaze the hot crust with some beaten egg and when you bake the filled pie, remove it from the oven before overcooking or when the middle two inches of the pie are still jiggly, as was mentioned in the recipe.
I guess I like pumpkin pie in most any form, but I don't particularly care for those "fluffy" pumpking pies where you whip egg whites till stiff and then fold into the pie filling. . .
it is pumpkin-yam (or sweet potato) pie.
I have not had a problem with pure pumpkin (squash) pie being smooth as I like to cook my own (I use butternut squash). Also I have never encountered chunky canned pumpkin puree--is there such a thing? For spicyness, I adjust at will, to what I feel like. I suppose one could whirl the pumpkin puree in a blender/food processor and then strain, but why not just add another egg to catch that juice and bind it up? And if you pre-bake the crust and want to avoid soggy crust syndrome make sure you glaze the hot crust with some beaten egg and when you bake the filled pie, remove it from the oven before overcooking or when the middle two inches of the pie are still jiggly, as was mentioned in the recipe.
I guess I like pumpkin pie in most any form, but I don't particularly care for those "fluffy" pumpking pies where you whip egg whites till stiff and then fold into the pie filling. . .
mariadnoca
Moderator
I made Smitten's version too - how did you like it? Here's my breakdown...
I had some problems with it (or possible it was just part of my everything went wrong day). Mainly Smitten didn't include as other sites did, that the oven rack should be at the lowest setting.
I used Dorie's crust from T&T and had some problems with the blind baking. In that, the timing was way off for this part, (granted I was using another crust recipe), it started to get too brown on the edges and raw on the bottom. Even edge foil didn't help, so had to use it with some underdone spots. I think some of this might be because I was using the middle oven rack.
I have about a cereal bowl full of extra batter. Granted I didn't use my super deep dish b/c it was in use, but I used a pyrex which holds more than some.
Once I recalled and double checked other sites and moved the pie to the lowest rack, the pie baked per the recipe, but b/c so many commented at SK how long it took I almost left it in too long.
I used an immersion blender while cooking stove-top and a med strainer: zero issues.
Taste: so many commented at SK they disliked pumpkin pie until this pie, that I was concerned about taste b/c I love pumpkin pie. Everyone loved it and yes, the folks who said I never liked pumpkin pie before, said they liked this pie. I made it as written except couldn't resist a pinch of cloves. It seemed quite sweet (but I'm not eating a lot of sugar so not sure if it's just me - the apple pie tasted wicked sweet to me too). The flavor notes backed off on spice, but because the pumpkin came forward it wasn't a problem, but was slightly different. I think the yams are what helped the pumpkin flavor, because it wasn't bland like a low spiced pumpkin alone. >The real test on this will be tomorrow when I taste it when I'm not stuffed full.
Texture: kinda fluffier, but not so much as a chiffon or mousse.
Conclusion for now: because I already like pumpkin pie the old way not sure it was worth the extra steps, but for a crowd pleaser for all, including the non-pumpkin folks, it's a good thing.
I had some problems with it (or possible it was just part of my everything went wrong day). Mainly Smitten didn't include as other sites did, that the oven rack should be at the lowest setting.
I used Dorie's crust from T&T and had some problems with the blind baking. In that, the timing was way off for this part, (granted I was using another crust recipe), it started to get too brown on the edges and raw on the bottom. Even edge foil didn't help, so had to use it with some underdone spots. I think some of this might be because I was using the middle oven rack.
I have about a cereal bowl full of extra batter. Granted I didn't use my super deep dish b/c it was in use, but I used a pyrex which holds more than some.
Once I recalled and double checked other sites and moved the pie to the lowest rack, the pie baked per the recipe, but b/c so many commented at SK how long it took I almost left it in too long.
I used an immersion blender while cooking stove-top and a med strainer: zero issues.
Taste: so many commented at SK they disliked pumpkin pie until this pie, that I was concerned about taste b/c I love pumpkin pie. Everyone loved it and yes, the folks who said I never liked pumpkin pie before, said they liked this pie. I made it as written except couldn't resist a pinch of cloves. It seemed quite sweet (but I'm not eating a lot of sugar so not sure if it's just me - the apple pie tasted wicked sweet to me too). The flavor notes backed off on spice, but because the pumpkin came forward it wasn't a problem, but was slightly different. I think the yams are what helped the pumpkin flavor, because it wasn't bland like a low spiced pumpkin alone. >The real test on this will be tomorrow when I taste it when I'm not stuffed full.
Texture: kinda fluffier, but not so much as a chiffon or mousse.
Conclusion for now: because I already like pumpkin pie the old way not sure it was worth the extra steps, but for a crowd pleaser for all, including the non-pumpkin folks, it's a good thing.
I was at her book signing and the host sampled 4 things from her new book.
I was surprised...given her massive following (2 million hits a week and lines around the block for her book tour.) Sadly, nothing I sampled was delicious.
On the bright side, she was as entertaining in person as she is on her site. By the time her talk was over, I was under her spell. smileys/smile.gif
I was surprised...given her massive following (2 million hits a week and lines around the block for her book tour.) Sadly, nothing I sampled was delicious.
On the bright side, she was as entertaining in person as she is on her site. By the time her talk was over, I was under her spell. smileys/smile.gif
(Sorry about your everything-went-wrong day, Maria!) I ended up liking it... Few problems.
I totally missed the comments about which oven rack to use, but I checked the temp to make sure it was at 175* at about 35 minutes in, and it hit that, both times (I ended up making a second pie with the leftover batter, which was good, because I got to send people home with pie), so I just pulled them and let them continue cooking from the radiant heat.
I did pre-bake the crust (but used WholeFoods' "homestyle" crust, which turned out well)...
If I use the recipe next year, I'd probably try it with about half the sugar (including half the maple syrup, or less), and, yes, with cloves. smileys/smile.gif
All in all, not bad.
I totally missed the comments about which oven rack to use, but I checked the temp to make sure it was at 175* at about 35 minutes in, and it hit that, both times (I ended up making a second pie with the leftover batter, which was good, because I got to send people home with pie), so I just pulled them and let them continue cooking from the radiant heat.
I did pre-bake the crust (but used WholeFoods' "homestyle" crust, which turned out well)...
If I use the recipe next year, I'd probably try it with about half the sugar (including half the maple syrup, or less), and, yes, with cloves. smileys/smile.gif
All in all, not bad.
mariadnoca
Moderator
Update: this morning cold from the fridge - outstanding
I served at room temp yesterday (and I was really full when I tasted it) and I also made it that day, so not sure if it's the flavors melding more or what, but this is some good pie.
Also of note I used ground ginger vs. fresh grated, which I think the original CI version has (I'd love to see the actual CI recipe b/c different blogs have slight differences) and added about 1/16 t ground cloves.
It's still sweet as pie, but maybe being cold knocked that back some b/c it doesn't seem overly so, but think dialing back the sugar would improve it some. Either way, it made for a yummy post holiday breakfast.
(Yes, my everything went wrong day including the oven catching on fire. A hunk of the fluted edge on the apple pie raneth over and melted on to the oven element, which then set the melted hunk on fire. Seriously, I've never had such baking problems before - ever.)
I served at room temp yesterday (and I was really full when I tasted it) and I also made it that day, so not sure if it's the flavors melding more or what, but this is some good pie.
Also of note I used ground ginger vs. fresh grated, which I think the original CI version has (I'd love to see the actual CI recipe b/c different blogs have slight differences) and added about 1/16 t ground cloves.
It's still sweet as pie, but maybe being cold knocked that back some b/c it doesn't seem overly so, but think dialing back the sugar would improve it some. Either way, it made for a yummy post holiday breakfast.
(Yes, my everything went wrong day including the oven catching on fire. A hunk of the fluted edge on the apple pie raneth over and melted on to the oven element, which then set the melted hunk on fire. Seriously, I've never had such baking problems before - ever.)
mariadnoca
Moderator
Agreed. I don't find the texture all that different...
but maybe it's because I added using the immersion blender and used a med strainer instead of the fine.
but maybe it's because I added using the immersion blender and used a med strainer instead of the fine.
mariadnoca
Moderator
Yep, definitely tastes more like pumpkin. Especially today cold vs. room temp day of baking.
mariadnoca
Moderator
Oh yeah, and tried to cut my pinkie off too
chopping apples, but actually was saved by a dull tip. I figured somebody had to have the Thanksgiving disaster, this year it was me.
(That oven fire screwed up the apple pie in that the oven lost so much heat when I was dealing with it the pie started baking faster on the outside so the edges burnt, even with foil, and the top got extra crispy to the point I had to take it out of the oven a bit before I wanted to. Some apples were a bit under done. I took scissors to the edge and cut all the burnt parts off. Everyone loved it and had no idea though.)
chopping apples, but actually was saved by a dull tip. I figured somebody had to have the Thanksgiving disaster, this year it was me.
(That oven fire screwed up the apple pie in that the oven lost so much heat when I was dealing with it the pie started baking faster on the outside so the edges burnt, even with foil, and the top got extra crispy to the point I had to take it out of the oven a bit before I wanted to. Some apples were a bit under done. I took scissors to the edge and cut all the burnt parts off. Everyone loved it and had no idea though.)
Ha! Lovely. My first Thanksgiving the top heating element in the oven was out. I had no idea,
but the turkey took *forever*. Since it was my first turkey and I was a new cook, I kept thinking, maybe there are some alternate directions? Maybe the times on the label aren't right. (How dare them! I should write the company!)
My landlord came over the next day and pointed out the problem with the oven. Let's just say...trying to cook a turkey with 50% of the available resources? Not a good idea. smileys/smile.gif
but the turkey took *forever*. Since it was my first turkey and I was a new cook, I kept thinking, maybe there are some alternate directions? Maybe the times on the label aren't right. (How dare them! I should write the company!)
My landlord came over the next day and pointed out the problem with the oven. Let's just say...trying to cook a turkey with 50% of the available resources? Not a good idea. smileys/smile.gif
mariadnoca
Moderator
Me!!!