31. Posted by minibookbeersheva on Wed, Nov 26, 2008, 2:31 pm PST

I usually use butternut squash, since pumpkins tend to be large, and my husband doesn't like me to buy precut vegetables. As to the eggs, you can probably use gelatin to set the pie filling instead. Vegetarian gelatins based on Agar are available in most supermarkets.

Report Abuse

32. Posted by CAD7 on Wed, Nov 26, 2008, 4:36 pm PST

that is so funny because I did the same comparison a few years back and came to same conclusion that the canned pumpkin made a better pie - consistency, texture, and taste. We still insist on fresh pumpkin soup made from the fall table decorations as that is the best ever. I will probably do more experimenting w/ the natural pumpkin to see how close I can emulate the canned pie filling w/out the weird can smell.

Report Abuse

33. Posted by widow2long2003 on Thu, Nov 27, 2008, 6:37 pm PST

Dear mpf_scribe: PLEASE, PLEASE, PLEASE send me your pumpkin soup recipe from that French restaurant. I don't know how to contact you without your full email address. Mine is: widow2long2003@yahoo.com. Thank you so much!

Report Abuse

34. Posted by wandami_44@att.net on Fri, Nov 28, 2008, 8:25 am PST

I made 15 pumpkin pies this year with fresh pumpkin. Everyone has commented how they were so much flavorful than any they have ever had. After the comments were made I told them they were made from fresh pumpkin. There is no big deal to preparing the fresh pumpkin. Quarter it, put it in a heat proof dish and some water and throw it in the microwave for 30 - 45 min. When it cools some, just peel off the skin. Simple as can be. I will use fresh over canned any day! I also made some great pumpkin bread with my fresh pumkins too!

Report Abuse

35. Posted by Rebecca Hartong on Sat, Nov 29, 2008, 6:55 pm PST

I always use roasted butternut squash for my "pumpkin" pies. It's VERY easy to prepare. Just cut the squash in half, oil the cut sides, and back it -- cut side down -- on a foil-lined baking sheet at 350 degrees for around 70 minutes. You want it to start carmelizing. MMM!!! So much richer in flavor than the canned stuff. After it's baked, let it cool and you can easily peal off the skin. Then put it in a strainer over a bowl overnight to get rid of some of the extra moisture in it. Puree. I just use one medium-sized squash per pie. I don't bother to measure it. I really find the taste to be superior to anything from a can.

Report Abuse

36. Posted by Rebecca Hartong on Sat, Nov 29, 2008, 6:57 pm PST

For the person looking for an egg substitute in pumpkin pie, you can use silken tofu to replace both the eggs and the dairy. Google for a recipe to get the exact amounts. I've tried this before and it's not bad at all.

Report Abuse

37. Posted by ten on Mon, Dec 01, 2008, 3:31 pm PST

It really depends on where you live and the time of year. the sugar pie pumpkins that martha stewart always recommends aren't readily available in the West. We have these behemoth gourds that don't work with pie (i've tried more than once). I'd rather spend my kitchen hours making pie crust from scratch! If you want to compare fake additives, I dare you to look at what's in ready-made pie crust - LARD.

Report Abuse

38. Posted by guiltyascharded on Mon, Dec 01, 2008, 4:51 pm PST

i think that canned is pretty darn good and so is fresh

Report Abuse

39. Posted by apple06cd on Mon, Dec 01, 2008, 7:30 pm PST

I used can this year and it was great tasting as my fresh pumkin pie that I make and much easier

Report Abuse

40. Posted by Sheryl S on Mon, Dec 01, 2008, 9:31 pm PST

i like pumpkinshakes could u tell me how to fix that ?

Report Abuse

41. Posted by plgeary53 on Tue, Dec 02, 2008, 8:31 am PST

My mom always made her pies at Thanksgiving and Christmas from fresh frozen pumpkin and they were much better than the pies made with canned pumklin. I have now taken over for her and do the same. It's really not that much trouble to roast a couple pumpkins, scoop the stuff out, and freeze it. When I'm ready to make pies I just puree it in the processor and mix it like I would canned pumpkin but it tastes uniquely better!

Report Abuse

42. Posted by hilkemeier17310 on Thu, Dec 04, 2008, 3:06 pm PST

I use canned Libby's pumpkin, NOT pumpkim pie mix. I use the spices I want. I've had fresh pumpkin puree mad into pies and they are stringy.

Report Abuse

43. Posted by conniegal on Fri, Dec 05, 2008, 10:29 am PST

To mpf_scribe: I'd be interested in the pumpkin soup recipe, please. The fresh pumpkins given to me by a friend who's an organic farmer are incredibly sweet. I disagree with the comment that fresh pumpkin is "no flavor dance party". The fresh baby pumpkins I am using have a sweet flavor and require only a tad of added sweetening for a traditional pie. I cut the pumpkin in quarters, scoop out the seeds, and place the quarters in a steamer for about 30-45 minutes - this makes it easy to then scoop the "meat", mash it, and begin the pie process. I've also used Libby's canned pumpkin (not the pie mix) and it works well.

Report Abuse

44. Posted by rozemarie1 on Fri, Dec 05, 2008, 5:32 pm PST

I've made pies with both canned and fresh pumpkin and I think the canned is more to my crowd's liking.

Report Abuse

45. Posted by dcorsica on Fri, Dec 05, 2008, 7:44 pm PST

FRESH is so much better, stop being lazy and make it from fresh, scrap that pumpkin, and cook it people, its a real treat.

Report Abuse

46. Posted by Tiddles the Flying Cat on Mon, Dec 08, 2008, 5:17 am PST

I say forget the pumpkin altogether and make apple pies. They are way better.

Report Abuse

47. Posted by lampillar on Mon, Dec 08, 2008, 11:25 pm PST

my can of libby's pumpkin shows the ingredients as: pumpkin i.e., no preservatives, additives etc. produced and distributed in ohio. i bake from scratch all the time. fresh pumpkins can be awesome and can be boring - just as any tomato or other produce. variable. plus you still gotta wonder where that pumpkin was grown and with what. canned pumpkin. hands down.

Report Abuse

48. Posted by opinionated on Tue, Dec 09, 2008, 6:50 am PST

Try using a blender on that fresh cooked pumpkin to get a smooth consistency free of fibers. Cooked fibers go quickly this way. Also, try 1/3 of the sugar and non-fat milk for a light, delicious pie. Just remember this, evaporated milk with sugar is the main ingredient in divinity fudge... most of us just want a great tasting pie, not a fat pill. Try adapting Martha Stewart's recipe in this way...it's good, and you can eat a bigger slice. Also, try the new Betty Crocker pie crust in a box. It works! Just add water, roll out and bake. It doesn't even stick when you roll it out...perfect for men, first time cooks, and long suffering folks like me

Report Abuse

49. Posted by opinionated on Tue, Dec 09, 2008, 6:59 am PST

HElp! I want the pumpkin soup recipe. I love pumpkin soup. I'm at coyhale@sbcglobal.net Happy holidays.

Report Abuse

50. Posted by Darcie on Tue, Dec 09, 2008, 10:51 am PST

I only make my pie from freh pumpkin, it's now a family activity/tradition. The kids wanted to know where the pumpkin was one year when I made pie, so I found a recipe from Martha Stewart (pumpkin pie 101) and we've been making it that way for years now. I've never had any complaints, people love the texture & flavor & I don't add a ton of spices to it. Roasting a pumpkin is easier than carving a pumpkin, which many, many people do for Halloween. Give it a try!

Report Abuse

51. Posted by silverkey on Wed, Dec 10, 2008, 12:15 am PST

I generally prefer the canned. For what its worth its unlikely that its from China. 80% of the world's canned pumpkin comes from Illinois.

Report Abuse

52. Posted by Red on Wed, Dec 10, 2008, 3:53 pm PST

For years my family froze our pumpkin and used it the next year, it was so must better than fresh for some reason. This past year we didnt get a pumpkin so we tried canned, and it was awesome.

Report Abuse

53. Posted by telethadear on Fri, Dec 12, 2008, 5:20 am PST

The problem is in the very first post: steamed. That's how canned pumpkin is processed, and that's why so many people see no difference. Most scratch recipes give that same steaming method to cook pumpkin. That's not really roasting. My method is more work, but it DOES make a difference: halve, seed & peel a "sugar" pumpkin or other small "pie" pumpkin. They are grown for a more intense flavor and higher natural sugar content. Cut the pumpkin into 1 - 2" cubes. Oil VERY lightly with plain vegetable oil. Spread the pieces onto a lightly oiled cookie sheet or jelly roll pan. Roast at 400° for 15-20 minutes until fork tender and slightly browned. At this point you can save your fingers and wait for it to cool. Pureé in blender. Store and freeze or season & proceed to make your pie. The roasting not only caramelizes the natural sugars in the fruit (yes, pumpkin is a fruit), it reduces the moisture thereby concentrating the flavour even more. It's easy. Try it & post this question again next year!

Report Abuse

54. Posted by crazy00woman on Fri, Dec 12, 2008, 7:24 am PST

I steam fresh pumpkin without any salt or condiments. They taste GREAT!

Report Abuse

55. Posted by blanca b on Fri, Dec 12, 2008, 8:35 am PST

I would love that pumpkin soup recipe from the closed restaurant.

Report Abuse

56. Posted by blanca b on Fri, Dec 12, 2008, 8:37 am PST

guess my email would help send that recipe to me. its blanche@swbell.net and thanks so much

Report Abuse

57. Posted by joan.rohr on Sat, Dec 13, 2008, 3:49 am PST

PUMPKIN IS A GOOD PIE FILLER!

Report Abuse

58. Posted by joan.rohr on Sat, Dec 13, 2008, 3:55 am PST

PUMPKIN IS A GOOD PIE FILLER! JO JO

Report Abuse

59. Posted by Ritamae M on Sat, Dec 13, 2008, 10:05 am PST

My 16 year old grand daughter made her first pumpkin pie from the can. It looked oranger, smelled great, taste stronger, and more tasty than any I had ever had in my 66 years. I nearly eat the whole thing.

Report Abuse

60. Posted by Baker Momma on Sun, Dec 14, 2008, 12:45 am PST

I have been baking for over 37 years and have always used canned pumpkin. Yes, I have tried real pumpkin and tahitian squash-even made sugar-free and low-fat pumpkin pies for those of us who shouldn't eat too much sugar. I have always used the Libby's recipe and the results have been wonderful. I baked 5 pumpkin, 6 pecan and 1 sugar-free cherry pie for Thanksgiving. We had none left-so I guess they must have really liked them! Also to answer the question about a substitute for eggs-try using the fake egg product or silken tofu to replace the egg. You will have to experiment to see how it works. Happy Baking!

Report Abuse