Comments on: Pumpkin pie recipe (recette) with photos

By: Pumpkin

Pumpkin — Sat, 18 Oct 2008 05:14:52 +0000

Aryel,
Thank you for taking the time to leave your short crust pastry recipe. That is so sweet.

By: aryel

aryel — Fri, 17 Oct 2008 13:07:47 +0000

Thanks for the pumpkin pie recipe here is a traditional short crust pastry recipe
200grams butter cold cut into small pieces
400grams plain flour
pinch of salt
a little water for mixing

Method: In large mixing bowl,crumble butter into flour with salt using your hands rubbing mixture lightly between them, until a breadcrumb consistancy is formed.
add a few drops of water at a time being careful not to add to much water until you can form a dough ball with your hands clumping the mixture together. put dough ball in bag and refrigerate until required all freeze for 10 mins until dough is cold. Roll out on lightly floured board to third to half centimeter thickness. curl pastry around rolling pin and place in buttered baking tray. Leave edges slightly overlaping and prick with fork. Blind bake for 5-8 mins 175 degrees c until par cooked. trim edges and use for your favourite recipe

By: Pumpkin Love | From my Swiss window

Pumpkin Love | From my Swiss window — Sat, 04 Oct 2008 06:01:10 +0000

[...] a post I made last year you can read how to bake pumpkin slices and then scoop out the purée with step-by-step photos. It [...]

By: Pumpkin

Pumpkin — Fri, 14 Sep 2007 06:22:47 +0000

Ok…I am going to Coop this morning to find this pie crust…Thank you Ms. Mac and Expatraveler! :)

By: expatraveler

expatraveler — Fri, 14 Sep 2007 02:19:09 +0000

That looks so incredible… Missing that Coop too! I loved the pie crust you could buy and freeze there. we don’t have anything here which compares..

By: Pumpkin

Pumpkin — Thu, 13 Sep 2007 17:54:29 +0000

Ms Mac, Thank you. Of course we have a Coop in our village! It is our only grocery. :)
It was so easy to just scoop the filling out of the halves after they had cooled a bit.
I have another pumpkin and may make some soup…not sure yet.

By: Ms Mac

Ms Mac — Thu, 13 Sep 2007 15:32:46 +0000

I always use Coop’s ready rolled pastries. Their short crust is pretty good.

I’m afraid to say though that I had pumpkin pie once at a Australian American Thanksgiving. I found I prefer pumpkin as a savoury rather than a sweet food.

Excellent tip on baking the pumpkin though, I usually cut it unto chunks which is a pain- next time I’m just going to cut it into halves like you did!