Comments on: Pumpkin Pie, Unplugged http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/ Slow food in a New York minute Sun, 20 Jun 2010 16:35:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Lauren http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3586 Lauren Sun, 10 Jan 2010 18:43:20 +0000 http://eastvillagekitchen.com/?p=3364#comment-3586 Paula - Thanks for catching that - you only need 4 - 5 cookies for this, but it's they are not essential for success... I'm updating now! Paula – Thanks for catching that – you only need 4 – 5 cookies for this, but it’s they are not essential for success… I’m updating now!

]]> By: Paula http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3585 Paula Sun, 10 Jan 2010 18:39:20 +0000 http://eastvillagekitchen.com/?p=3364#comment-3585 making this today... I see gingersnaps called for in the recipe, but not in the list of ingredients. Oh, well. I'll improvise! making this today… I see gingersnaps called for in the recipe, but not in the list of ingredients. Oh, well. I’ll improvise!

]]> By: Tam http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3463 Tam Tue, 15 Dec 2009 07:05:27 +0000 http://eastvillagekitchen.com/?p=3364#comment-3463 Hi Lauren, Thanks for posting the crust. The crust was perfect in taste, flakiness and texture. I screwed up with the pie filling though - I used a mixer instead of a blender and the result didn't have a nice smooth texture. Next time, I'll try using a whisk, beat it on low, and avoid over beating (I got this tip from another site). All-in-all though, it tasted very good. I'll definitely make it again with alterations since I don't have all the right equipments. Thanks for sharing the recipe! Tam Hi Lauren,

Thanks for posting the crust. The crust was perfect in taste, flakiness and texture. I screwed up with the pie filling though – I used a mixer instead of a blender and the result didn’t have a nice smooth texture. Next time, I’ll try using a whisk, beat it on low, and avoid over beating (I got this tip from another site). All-in-all though, it tasted very good.

I’ll definitely make it again with alterations since I don’t have all the right equipments.

Thanks for sharing the recipe!
Tam

]]> By: Lauren http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3432 Lauren Wed, 09 Dec 2009 18:53:19 +0000 http://eastvillagekitchen.com/?p=3364#comment-3432 Jennifer - I know that switching over from a traditional recipe to to new one can feel like taking a leap of faith. Let me know how it goes! Jennifer – I know that switching over from a traditional recipe to to new one can feel like taking a leap of faith. Let me know how it goes!

]]> By: Jennifer http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3431 Jennifer Wed, 09 Dec 2009 17:08:09 +0000 http://eastvillagekitchen.com/?p=3364#comment-3431 I love pumpkin pie but my traditional recipe calls for evaporated milk. Like you, I think Rose Levy is worthy of following so I will give this recipe a try with the homemade pumpkin puree I have frozen for such an occasion. I love pumpkin pie but my traditional recipe calls for evaporated milk. Like you, I think Rose Levy is worthy of following so I will give this recipe a try with the homemade pumpkin puree I have frozen for such an occasion.

]]> By: Lauren http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3416 Lauren Sun, 06 Dec 2009 15:16:43 +0000 http://eastvillagekitchen.com/?p=3364#comment-3416 Tam - Fixed now! Thanks for letting me know. Tam – Fixed now! Thanks for letting me know.

]]> By: Tam http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3415 Tam Sun, 06 Dec 2009 07:51:03 +0000 http://eastvillagekitchen.com/?p=3364#comment-3415 Hi, Thanks for posting the recipe. I am excited to make this, but the "Single flaky pie crust (click here for recipe)" does not link to the recipe. I hope are you can add that. Thanks again! Tam Hi,

Thanks for posting the recipe. I am excited to make this, but the “Single flaky pie crust (click here for recipe)” does not link to the recipe. I hope are you can add that.

Thanks again!
Tam

]]> By: Lauren http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3414 Lauren Sat, 05 Dec 2009 10:38:43 +0000 http://eastvillagekitchen.com/?p=3364#comment-3414 Your example of variance in flavor for fresh pumpkin is another clear reason that Rose Levy Beranbaum probably doesn't want to stick her neck out and recommend the use of homemade pumpkin puree, and I don't blame her. After blogging for a year I can appreciate the responsibility she takes on when writing a recipe - you want to do everything that you can to ensure that the finished product comes out perfect. You are putting your reputation on the line whenever you write a recipe. One of the reasons that I've become so obsessed with using fresh puree has a lot to do with the fact that I've literally been immersed up to my elbows in fresh pumpkin and squash puree this season, since the pastry chef that I am interning with is committed to doing everything from scratch using produce from the farms that are closest to our Brooklyn restaurant. We've definitely come across some pumpkins that are more flavorful than others, but this restaurant is pretty hardcore about allowing the flavor that is there dictate the outcome of all of our dishes, so I think we actually embrace the variance of flavor. I like the idea of allowing Mother Nature to dictate what our pies will taste like, but I can also totally appreciate that being able to predict flavor, especially on the Thanksgiving table, can be a very good thing. Using a good quality canned pumpkin can also make a big difference, and this recipe calls for pureeing the custard in the food processor, which can help achieve a more creamy, even texture. Your example of variance in flavor for fresh pumpkin is another clear reason that Rose Levy Beranbaum probably doesn’t want to stick her neck out and recommend the use of homemade pumpkin puree, and I don’t blame her. After blogging for a year I can appreciate the responsibility she takes on when writing a recipe – you want to do everything that you can to ensure that the finished product comes out perfect. You are putting your reputation on the line whenever you write a recipe.

One of the reasons that I’ve become so obsessed with using fresh puree has a lot to do with the fact that I’ve literally been immersed up to my elbows in fresh pumpkin and squash puree this season, since the pastry chef that I am interning with is committed to doing everything from scratch using produce from the farms that are closest to our Brooklyn restaurant. We’ve definitely come across some pumpkins that are more flavorful than others, but this restaurant is pretty hardcore about allowing the flavor that is there dictate the outcome of all of our dishes, so I think we actually embrace the variance of flavor. I like the idea of allowing Mother Nature to dictate what our pies will taste like, but I can also totally appreciate that being able to predict flavor, especially on the Thanksgiving table, can be a very good thing. Using a good quality canned pumpkin can also make a big difference, and this recipe calls for pureeing the custard in the food processor, which can help achieve a more creamy, even texture.

]]> By: Helen in CA http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3410 Helen in CA Sat, 05 Dec 2009 00:27:35 +0000 http://eastvillagekitchen.com/?p=3364#comment-3410 Oh yes....am looking forward to baking your recipe. Much prefer the idea of not using canned milk! Oh yes….am looking forward to baking your recipe. Much prefer the idea of not using canned milk!

]]> By: Helen in CA http://eastvillagekitchen.com/2009/12/04/pumpkin-pie-unplugged/comment-page-1/#comment-3409 Helen in CA Sat, 05 Dec 2009 00:25:37 +0000 http://eastvillagekitchen.com/?p=3364#comment-3409 I roasted a sugar pie pumpkin from my CSA this year. And ended up using canned. Why? Because the roasted pumpkin tasted like squash, not pumpkin. I kid you not. I mean, it tasted Good. (and I'll use it for soup). But for Thanksgiving I wanted the PUMPKIN taste to come thru. Now,maybe we've all had so many pumpkin pies based on canned pumpkin, that the variations of different types of pumpkin isn't allowed for. Granted. I was disappointed. Because I agree w/ you philosophically (and kitchen magic-wise) but that was my experience this last Thanksgiving. It was clearly a pumpkin. Small, round, orange, cute. And the growers were my local CSA. No way that there was a "switcheroo". I roasted a sugar pie pumpkin from my CSA this year. And ended up using canned.

Why? Because the roasted pumpkin tasted like squash, not pumpkin. I kid you not. I mean, it tasted Good. (and I’ll use it for soup). But for Thanksgiving I wanted the PUMPKIN taste to come thru.

Now,maybe we’ve all had so many pumpkin pies based on canned pumpkin, that the variations of different types of pumpkin isn’t allowed for. Granted.

I was disappointed. Because I agree w/ you philosophically (and kitchen magic-wise) but that was my experience this last Thanksgiving.

It was clearly a pumpkin. Small, round, orange, cute. And the growers were my local CSA. No way that there was a “switcheroo”.

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