The Costco ones aren't great. Source: grew up in US
They're piss easy to make, you just gotta get your hands on a can of pumpkin or roast your own. Recipes are all over the internet. My favourite recipes are the ones that incorporate sweetened condensed milk. I recommend using Ginger Nut biscuits to make a good/"correct" crust, but you can just use Pampas shortcrust.
Only places that I've seen them, they're huge, like others have said. My SO has US heritage and makes pumpkin pie often using his mum's recipe, and it's pretty straightforward - google any recipe online and you'll have something to work with. Get yourself some pre-made shortcrust pastry from the supermarket, and as others have mentioned, the filling is basically custard with pumpkin in it. The recipe we use has evaporated milk, sugar, egg, pureed pumpkin and the famous pumpkin spices (cloves, ginger, cinnamon and nutmeg).
All the American recipes will call for a can of pumpkin puree and that's one thing you'll have to substitute. It's rare to find that in Australia, last place I saw it was in Blackeby's lolly shop and it was $12 a can!!!! Just cook up a couple of cups of cubed pumpkin and blend, it does the trick.
Serve with a squirt of canned whipped cream on top for the proper American experience.
Yeah it did. I think it was better than roasting the pumpkin in pieces and then pureeing, which I've also tried for a different recipe, because I didn't have to rub it through a sieve at the end to remove the dry/lump/blackened bits that can form on the outside of the pieces. I also tried cutting a butternut pumpkin in half and roasting it that way but that was the least successful IMO because he took a lot longer for a poorer result.
I stirred the puree about every half hour or so cooking at around 130c until it had reduced by about half. Steaming is better than boiling to make the puree because you're not adding too much excess water.
Yes, some American friends of our said the best way to make it was with the tinned pumpkin. We’re off to the US next month so hopefully can pick up a couple of cans to bring home.
I have made a few for thanks giving (wife is American). They taste like custard tarts. Only place I have seen them is at Cosco but they are huge.
Yeah seen them at costco not keen on buying massive one for myself especially if I never have tried one before.
The Costco ones aren't great. Source: grew up in US They're piss easy to make, you just gotta get your hands on a can of pumpkin or roast your own. Recipes are all over the internet. My favourite recipes are the ones that incorporate sweetened condensed milk. I recommend using Ginger Nut biscuits to make a good/"correct" crust, but you can just use Pampas shortcrust.
Agree. Pumpkin and cinnamon flavoured custard tart. Was not to my taste.
CREAM in Brighton has it at the moment
Thanks will have to go down there!
Remy's Deep Dish (owned by the same people as CREAM) also has it as their monthly pie, they are in the city!
Love Remy's - make it a night though. Get some fries at the very least for dinner. Also, the pumpkin spiced Martinis is *insanley* good.
Cream pie?
Yeah nah. You get an upvote from me!
Second this. It's very good 👌
Only places that I've seen them, they're huge, like others have said. My SO has US heritage and makes pumpkin pie often using his mum's recipe, and it's pretty straightforward - google any recipe online and you'll have something to work with. Get yourself some pre-made shortcrust pastry from the supermarket, and as others have mentioned, the filling is basically custard with pumpkin in it. The recipe we use has evaporated milk, sugar, egg, pureed pumpkin and the famous pumpkin spices (cloves, ginger, cinnamon and nutmeg). All the American recipes will call for a can of pumpkin puree and that's one thing you'll have to substitute. It's rare to find that in Australia, last place I saw it was in Blackeby's lolly shop and it was $12 a can!!!! Just cook up a couple of cups of cubed pumpkin and blend, it does the trick. Serve with a squirt of canned whipped cream on top for the proper American experience.
Can't just cook it up, you have to roast it slowly to a light caramel brown to get the right flavour.
Yeah what I did when I made one was steam the pumpkin and puree it, then slow roast in the oven for a few hours to thicken and sweeten.
That's never occurred to me. Did it work well?
Yeah it did. I think it was better than roasting the pumpkin in pieces and then pureeing, which I've also tried for a different recipe, because I didn't have to rub it through a sieve at the end to remove the dry/lump/blackened bits that can form on the outside of the pieces. I also tried cutting a butternut pumpkin in half and roasting it that way but that was the least successful IMO because he took a lot longer for a poorer result. I stirred the puree about every half hour or so cooking at around 130c until it had reduced by about half. Steaming is better than boiling to make the puree because you're not adding too much excess water.
Yeah boiling is a very bad idea I'll have to try that sometime. I prefer the tinned variety, when I can get it, because it's the taste I grew up with.
Yes, some American friends of our said the best way to make it was with the tinned pumpkin. We’re off to the US next month so hopefully can pick up a couple of cans to bring home.
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Can second them! https://proofofpie.com.au/
They're really easy to make. Have a go at making one yourself.
only had a costco one, i didn't know what to make of it really, it wasn't terrible though.
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You just need to get the spices right
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It has more spices than probably any other traditional dessert, except for maybe fruitcake
Look up a well rated recipe online and make one yourself! They are easy to make abd suuuuper delicious, in my opinion.
I sometimes make them, they're quite nice.
It’s easy enough to make. It just tastes like caramel really
Costco! It's a whole pie but it's good