🎉🎉🎉🎉 It’s Friday!!! 🎉🎉🎉🎉
The topic of this discussion is: anything.
Anything exciting going on in your life? Things got you down? Did you try a new recipe that you’d like to share? etc.
🎉🎉🎉🎉 It’s Friday!!! 🎉🎉🎉🎉
The topic of this discussion is: anything.
Anything exciting going on in your life? Things got you down? Did you try a new recipe that you’d like to share? etc.
You do what you can. Chili pot-luck sounds pretty good to me, and I hope you have a wonderful holiday!
Thanks, same to you!
I made a “tester” pumpkin pie tonight and it’s killer. For Thanksgiving day we ordered one from a really good local bakery, and I’m hoping to beat it in my own unofficial pie contest.
I’ve never eaten a pumpkin pie in my entire life. What’s your recipe?
I’m glad you asked! I actually put the recipe together in Mealie which I host on my server.
https://mealie.splettnet.com/g/home/r/pumpkin-pie
Thanks! What kind of crust is this?
And is the pumpkin purée simply mashed pumpkin?
The recipe doesn’t specify a crust, so it’s just whatever you want to use. You can make your own, or use a store bought. Do they sell frozen crusts in your country?
Pumpkin Puree, at least in the USA, is the only form of canned pumpkin that I know of. This is a popular brand - https://shop.caraluzzis.com/s/1000-2073/i/INV-1000-20608. It’s sort of an apple sauce consistency, but thicker. You can buy pumpkin with the spices already added, but I prefer to add my own.
I’m sure there’s a way to use a real pumpkin, but I’ve never tried it.
I’ll have to check ,but in Europe, I’ve never seen canned pumpkin purée
Good luck! You can certainly do it. I always look forward to my wife’s pumpkin pie. She goes strong on the spices. I make real whipped cream just before we eat pie and go gentle with the sugar so the creaminess and subtle sweetness blends well with the pie filling. My mouth is watering as I type this.