Pumpkin pie + graham cracker crust?

Is making a " regular - right off the back of a can" pumpkin pie using a
graham cracker crust strange to the taste?
Are there any guides as to what kinds of pies that graham cracker crusts are
used for?
Thanks,
Dee
Reply to
Dee Randall
"Dee Randall" wrote in news: snipped-for-privacy@corp.supernews.com:
No, Dee, it's not really strange, just different. A much better and more interesting crumb crust for pumpkin pie, however, can be made with gingersnap crumbs. The spiciness seems to be a perfect match.
HTH Wayne
Reply to
Wayne Boatwright
I don't know about strange to the taste, but I would be concerned that the crust might be overbaked taking on a burned flavor before the pumpkin filling has cooked and set.
Maybe a pumpkin chiffon style might work better in a graham crust.
@@@@@ Now You're Cooking! Export Format
Pumpkin Chiffon
none
1 baked 9 inch pie shell 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1 pkg unflavored gelatin envelope 3/4 cup milk 2 egg yolks, slightly beaten 1 cup pumpkin 2 egg whites 1/4 cup sugar 1/2 cup whipping cream, whipped
1. Combine first 8 ingredients in saucepan. 2. Stir in milk, yolks& pumpkin. 3. Cook& stir til boils& gelatin disolves. 4. Remove& chill til slightly set. 5. Beat egg whites til stiff while slowly adding sugar. 6. Fold into pumpkin mixture. 7. Whip cream& fold in. 8. Put in baked pie shell.
** Exported from Now You're Cooking! v5.64 **
Reply to
Floyd Farcus
NOTE: My Correct Address is in my signature (just remove the spaces). On Thu, 01 Jan 2004 12:53:12 GMT, Floyd Farcus wrote:
How would you prepare the pumpkin if you were making it from fresh pumpkin?
(Looks like a great recipe, by the way!)
Reply to
Davida Chazan - The Chocolate Lady
Thanks for the tip, Wayne, I appreciate it.
I found this on the net from cooks.com; do you think it's appropriate for a pumpkin pie? Do you know, is there such an item as "ginger snap crumbs" as there are "graham cracker crumbs" or does one find the hammer?
Do you yourself bake your ginger snap pie crust prior to filling it? or anything different below -- IOW, any tips for me?
Thanks for the answers on cool whip, too; much appreciated.
GINGER SNAP PIE CRUST
1 1/2 c. ginger snap crumbs
2 tbsp. sugar
1/4 c. butter, melted
Combine ginger snaps and sugar in a small bowl.
Add butter, mix well.
Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 350 degrees for 10 minutes.
Cool. Yield: one 9 inch pie crust.
Dee
Reply to
Dee Randall
Hi Dee,
Yes, that recipe is typical and good. No, to my knowledge there are no prepared gingersnap crumbs on the market. I break the gingersnaps in 2-3 pieces and make them into crumbs in the food processor. My mom used to put them in a zip-loc bag and pound them with a rolling pin or the flat side of a meat hammer.
Cheers, Wayne
"Dee Randall" wrote in news: snipped-for-privacy@corp.supernews.com:
Reply to
Wayne Boatwright
Davida Chazan - The Chocolate Lady wrote in news: snipped-for-privacy@4ax.com:
Cut the pumpkin in half and oil the cut surfaces. Place face down on a cookie sheet with rim. Bake at 325-350°F for 45-60, or until a fork or knife can easily pierce completely through the flesh. Remove from oven and cool each half on a wire rack to allow excess juice to drip out. Scoop out seeds and fiber, then scoop out pumpkin from rind into large mixing bowl. Mash with potato masher. You may also use a food mill or food processor, however, I prefer the texture produced by the potato masher. Turn mashed pulp into stainless steel or plastic colander and suspend it over a bowl in the refrigerator overnight. This also allows the excess moisture to drip away. The pumpkin pulp is now ready for use. It can also be frozen for future use.
HTH Wayne
Reply to
Wayne Boatwright
(Please NOTE: My correct e-mail address is in my Signature) On Thu, 01 Jan 2004 21:35:06 GMT, during the rec.food.baking Community News Flash Wayne Boatwright reported:
EXCELLENT! Many thanks.
Is there at particular type of pumpkin that you use? Can this be done with Butternut squash (which is less sweet)?
(I do love this group!)
Reply to
Davida Chazan - The Chocolate Lady
Davida Chazan - The Chocolate Lady wrote in news: snipped-for-privacy@4ax.com:
Yes, in general you should look for smaller pumpkins, and varieties that are particularly good for pie are "sugar pumpkins" and "pie pumpkins". They are often labeled as such, but not always. I would try to keep the size no larger than a bowling ball.
Butternut squash makes an excellent pie, as do other squashes. I have also used acorn squash and hubbard squash. Prepare other squashes the same as the directions for pumpkins. If you need to adjust the sweetness, no problem, although the amount of sugar going into the typical pumpkin pie (3/4 - 1 cup) is usually sufficient for any squash.
Wayne
Reply to
Wayne Boatwright

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