whats the best authentic way to make it?
i've never tried it before, don't think i've ever seen any in england
going to have a go at making someone
know any good recipies?

Here's a simpler recipe from America's southern cooking sweetheart, Paula Deen. (http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html)

And here's a recipe from scratch. (http://www.rwood.com/Recipes/Pumpkin_Pie.htm)

I love a good pumpkin pie, though admittedly my palate favors that made from sweet potatoes.

I don't really like authentic (from scratch) pumpkin pie even though I don't really know what it is. I've tried it once and it fealt kinda wierd in my mouth from what I remember. It was a few years ago so i'm most likely wrong. But I'm perfectly fine with the filling in the can. I'd eat that stuff out of the pie with a spoon.

pumpkin pie owns. i think the key is the crust.


* 1 cup sifted all-purpose flour (sift before measuring)
* 1/2 teaspoon salt
* 1/3 cup shortening, cold
* 2 to 3 tablespoons ice water

Preparation:
Sift together the sifted flour and salt into a bowl. Measure shortening. Add half of the shortening to the flour and cut in until mixture lumps. Add remaining shortening and cut in until there are pieces about the size of peas. Measure the 2 tablespoons ice water and sprinkle over mixture. Blend in lightly, adding just enough more water, if necessary, to hold dough together. Let dough stand for a few minutes. the less you play with it the better.

Roll dough into a circle about an inch larger than the 9-inch pie plate.

Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.


and for the filling

* 1 1/2 cups cooked pumpkin or squash puree, or canned
* 1 cup light brown sugar, firmly packed
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 2 tablespoons molasses
* 3 eggs, slightly beaten
* 1 cup evaporated milk or half-and-half
* 1 unbaked pie shell, 9-inch
* 1 teaspoon ground clove

PREPARATION:
Preheat oven to 425°.

Combine the pumpkin, brown sugar, salt, spices, and molasses; beat to blend. Blend in the beaten eggs and the milk until smooth and well blended. Pour mixture into the prepared pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake for 30 to 40 minutes longer, until center of pie is set.


*these are not my original recipes, but ones used by my family non the less for many years.

Pumpkin pie ia very tasty. You don't really see it much in England so making it yourself is an added treat.

That's what you get for not celebrating Thanksgiving.

I joke, you know. :p

I made pumkin pie from scratch last week and it was so worth it.

Take a small pie pumpkin, cut it into quarters, seed it and remove the stem. Bake it in the oven until it's really soft. While it's still hot peel it (burnt fingers ahead) and pop it into your food processor (it goes smoother while it's still hot). Then add a can of evaporated milk and a can of sweetened condensed milk, four eggs, and seasonings to taste (lots of nutmeg and cinnamon).

Pop into your pie shell, which you can look up how to make.

Cook it at 425 for 15 minutes to give the top a golden colour, then turn the oven down to 350 for the next 45-60 minutes.

Fucking tastyyyy shit.

I think I might try this one out. What did you have with it? I'm thinking vanilla ice cream on top.

I think I might try this one out. What did you have with it? I'm thinking vanilla ice cream on top.

Just some whipped cream, I wish I had vanilla ice cream.

And that recipe makes two pies.

Just some whipped cream, I wish I had vanilla ice cream.

And that recipe makes two pies.

Two pies won't be a problem. Damn, I'm really hungry now.