How Not To Make Pumpkin Pie
Pumpkin Pie is on my list of “awesome cooking yet to try” and after last week’s failed attempt, its still on the list. The road to my failed pie was clearly marked by 5 signs so I should have seen this coming.
My week was so busy, with loads of work coming in, a sick hubby and all of my daughter’s precooked food running out, I had hardly any time to relax in the kitchen. After seeing Julia Durrant’s post on Spatula, I decided to finally give it a try, maybe a quick gaunt in the kitchen was just what I needed to recharge my batteries. Bad idea. Good baking deserves respect and one-on-one time in the kitchen, this is why I find it so relaxing.
Boiling instead of roasting the pumpkin. I had just boiled and pureed pumpkin for my daughter so figured I’d just use some of this for the pie. Pumpkin holds onto water, roasting will make a pie that is nice and firm.
Using store bought shortcrust pastry. I hate using store bought pastry, but my kitchen is too small to make it by hand and my food processor is only arriving tomorrow.
Forgetting to check that I had all the ingredients. The recipe calls for a can of evaporated milk and I usually have this in my pantry but alas, this day I didn’t. Regular milk will be fine right? Maybe it would have but the pie came out rather tasteless and I blame this partly on not using evaporated milk.
Using the wrong dish. Julia’s recipe use’s a 28cm loose-bottomed tin and I used an 18cm pie tin and some muffin tins. Doing this made my filling thicker, needing more oven time which my pastry did not like one bit.
In the end the filing was sludgy and the crust was rock hard, even though it looked so promising in the oven. Now I’m more determined than ever to get this pie right so will try again before this week is through.
Give Julia’s recipe a try (and stick to the recipe!), I’m sure you can do a better job – “Pumpkin Pie, Anywone?”