Comments on: silky smooth pumpkin pie http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/ Sat, 20 Mar 2010 18:47:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Blender Benefits http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-346090 Blender Benefits Mon, 01 Feb 2010 14:42:20 +0000 http://smittenkitchen.com/?p=1188#comment-346090 I agree with Laurie, it did need to be in the oven a bit longer, but the outcome was OUTSTANDING. Truth be told, before this I have never made a "from scratch" pumpkin pie. I'm so happy I trusted the reviews of this and tried it out. I agree with Laurie, it did need to be in the oven a bit longer, but the outcome was OUTSTANDING.

Truth be told, before this I have never made a “from scratch” pumpkin pie. I’m so happy I trusted the reviews of this and tried it out.

]]> By: ana http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-342568 ana Thu, 14 Jan 2010 23:52:31 +0000 http://smittenkitchen.com/?p=1188#comment-342568 My sister and my cousin and I made this for Thanksgiving this year. It was the best pumpkin pie I've ever made. We had a grand experiment too. We tried 3 different pie crusts, 2 pumpkin pie fillings, 2 kinds of apple pies, and we made a tart combining two of the recipes on your site: whole lemon tart filling w/ gingersnap crust (from the dark chocolate tart). It was to die for! My sister and my cousin and I made this for Thanksgiving this year. It was the best pumpkin pie I’ve ever made. We had a grand experiment too. We tried 3 different pie crusts, 2 pumpkin pie fillings, 2 kinds of apple pies, and we made a tart combining two of the recipes on your site: whole lemon tart filling w/ gingersnap crust (from the dark chocolate tart). It was to die for!

]]> By: Laurie http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-335673 Laurie Thu, 03 Dec 2009 22:57:40 +0000 http://smittenkitchen.com/?p=1188#comment-335673 I made this for T-day last week and it was the most delicious pumpkin pie I ever tasted. It did seem very liquid-y and needed to stay in the oven longer than I thought it should, but it came out great. I also modified slightly by adding hazelnuts (with melted butter and brown sugar) on top and placing it under the broiler for a minute right before serving. Yum! I made this for T-day last week and it was the most delicious pumpkin pie I ever tasted. It did seem very liquid-y and needed to stay in the oven longer than I thought it should, but it came out great. I also modified slightly by adding hazelnuts (with melted butter and brown sugar) on top and placing it under the broiler for a minute right before serving. Yum!

]]> By: deb http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334748 deb Sun, 29 Nov 2009 02:53:42 +0000 http://smittenkitchen.com/?p=1188#comment-334748 Hi Sasha -- No, not very thick. The straining is really to remove any remaining pumpkin/yam strands or bits, to ensure the pie is "silky". Sorry it did not work out for your meal! Hi Sasha — No, not very thick. The straining is really to remove any remaining pumpkin/yam strands or bits, to ensure the pie is “silky”. Sorry it did not work out for your meal!

]]> By: SASHA http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334723 SASHA Sun, 29 Nov 2009 00:54:11 +0000 http://smittenkitchen.com/?p=1188#comment-334723 no, no. thanks for the response + sorry if unclear. i made the filling as directed and it looked sooooo liquidy when i was done adding the cream to the pumpkin (even before being poured into the pie crust + baked) that i only used a little of the recipe filling and added to that another can of pumpkin and more spices (leaving me w. a ball jar of pumkin "milk" in the fridge). what was the consistency of your filling before baking? i assumed that because you included the step using the strainer it must have been fairly thick; if i had put mine through a strainer, it would have poured right through, almost like milk. though, i did eat the pie leftover today (my changed version) and it was alot better leftover than on thanksgiving, esp. the crust. still, i know something went wrong but i cannot for the life of me figure out what it was, as i am certain my measurements were exact. the only thing i could think was the canned pureed sweet potato instead of candied yams?! no, no. thanks for the response + sorry if unclear. i made the filling as directed and it looked sooooo liquidy when i was done adding the cream to the pumpkin (even before being poured into the pie crust + baked) that i only used a little of the recipe filling and added to that another can of pumpkin and more spices (leaving me w. a ball jar of pumkin “milk” in the fridge). what was the consistency of your filling before baking? i assumed that because you included the step using the strainer it must have been fairly thick; if i had put mine through a strainer, it would have poured right through, almost like milk. though, i did eat the pie leftover today (my changed version) and it was alot better leftover than on thanksgiving, esp. the crust. still, i know something went wrong but i cannot for the life of me figure out what it was, as i am certain my measurements were exact. the only thing i could think was the canned pureed sweet potato instead of candied yams?!

]]> By: deb http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334559 deb Sat, 28 Nov 2009 05:05:22 +0000 http://smittenkitchen.com/?p=1188#comment-334559 Hi Sasha -- Not sure I completely followed, but the recipe if baked as-is was still liquidy was simply not baked enough. Hi Sasha — Not sure I completely followed, but the recipe if baked as-is was still liquidy was simply not baked enough.

]]> By: SASHA http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334535 SASHA Sat, 28 Nov 2009 00:25:12 +0000 http://smittenkitchen.com/?p=1188#comment-334535 i don't know what happened but this did not work out! i made two different pie recipes this year (sour cream pumpkin pie from gourmet, which turned out great), and this one which worked only because i improvised when it became clear it would be disastrous! not sure where i went wrong, positive i got the measurements right, but when i started to add the cream mix into the warm pumpkin at a certain point it seemed the filling was the correct consistency but i still had about half of the cream mixture left to add. i should have stopped and trusted my instincts, but instead i thought, maybe that's why everyone loves this pie, it's some strange really-liquidy-filling that somehow works in the end. so i poured it all in, and it was pumpkin soup, but like, a really watery pumpkin soup. i tasted it and the flavor was delicious, but there was no way that was going to become a solid pumpkin filling, and definitely no way it would need to go through a strainer?! so i opened another can of pumpkin, used the rest of the sweet potato, added more spices and some of the liquid from the first attempt. all in all it ended up being fairly good, but the gourmet recipe was by far the favorite. where did i go wrong? the crust was also leaking butter in a way that has never happened with the recipe i usually use for pies (i had to keep opening the oven and wiping butter drips)! the only thing i did that maybe differed from the recipes was instead of using candied yams (couldn't find any) i used pureed canned sweet potato. could that be the problem? i don’t know what happened but this did not work out! i made two different pie recipes this year (sour cream pumpkin pie from gourmet, which turned out great), and this one which worked only because i improvised when it became clear it would be disastrous! not sure where i went wrong, positive i got the measurements right, but when i started to add the cream mix into the warm pumpkin at a certain point it seemed the filling was the correct consistency but i still had about half of the cream mixture left to add. i should have stopped and trusted my instincts, but instead i thought, maybe that’s why everyone loves this pie, it’s some strange really-liquidy-filling that somehow works in the end. so i poured it all in, and it was pumpkin soup, but like, a really watery pumpkin soup. i tasted it and the flavor was delicious, but there was no way that was going to become a solid pumpkin filling, and definitely no way it would need to go through a strainer?! so i opened another can of pumpkin, used the rest of the sweet potato, added more spices and some of the liquid from the first attempt. all in all it ended up being fairly good, but the gourmet recipe was by far the favorite. where did i go wrong? the crust was also leaking butter in a way that has never happened with the recipe i usually use for pies (i had to keep opening the oven and wiping butter drips)! the only thing i did that maybe differed from the recipes was instead of using candied yams (couldn’t find any) i used pureed canned sweet potato. could that be the problem?

]]> By: Tammy http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334138 Tammy Thu, 26 Nov 2009 21:14:24 +0000 http://smittenkitchen.com/?p=1188#comment-334138 Deb, I love your blog! This is my first time commenting, b/c I just have to say that I'm already making this pie for the 3rd time in a few weeks (2nd time in two days!). Everyone who's tried it RAVES about it, and I may have even converted a few non-pumpkin pie eaters. Love the subtle flavor and the amazing silky texture which reminds me of Chinese egg custards. I did have to bake it almost 20 minutes longer than the recipe stated and ended up with too much filling. I might just buy those little pre-made tart shells and fill them with the leftover! Deb, I love your blog! This is my first time commenting, b/c I just have to say that I’m already making this pie for the 3rd time in a few weeks (2nd time in two days!). Everyone who’s tried it RAVES about it, and I may have even converted a few non-pumpkin pie eaters. Love the subtle flavor and the amazing silky texture which reminds me of Chinese egg custards. I did have to bake it almost 20 minutes longer than the recipe stated and ended up with too much filling. I might just buy those little pre-made tart shells and fill them with the leftover!

]]> By: Lindsey http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334036 Lindsey Thu, 26 Nov 2009 02:20:42 +0000 http://smittenkitchen.com/?p=1188#comment-334036 I just did this recipe tonight - I actually doubled the recipe to make two pies and I still have enough custard left over for nearly two more. Can't wait to try it! I just did this recipe tonight – I actually doubled the recipe to make two pies and I still have enough custard left over for nearly two more. Can’t wait to try it!

]]> By: deb http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/#comment-334003 deb Wed, 25 Nov 2009 23:41:26 +0000 http://smittenkitchen.com/?p=1188#comment-334003 Perhaps. Try the batter and see if you think it needs more sweetener -- you can always add before you bake it. Perhaps. Try the batter and see if you think it needs more sweetener — you can always add before you bake it.

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