Comments on: Pumpkin praline pie

By: matronofhusbandry

matronofhusbandry — Wed, 26 Nov 2008 04:31:56 +0000

You’re right – they do use squash for canned “pumpkin.” I always use the squash because I never have pumpkins anyway. The acorn would be great, I think.

I grew some Winter Luxury pie pumpkins several years ago, and they were terrible for pies. I’m sticking with my squash.

Gina, I was thinking you would probably use your hickory nuts in the praline…

By: tansy

tansy — Wed, 26 Nov 2008 03:55:15 +0000

don’t ‘they’ use squash for canned pumpkin pie filling?

anyway, i use pumpkin/squash interchangeably depending on what i’ve got laying around.

i’m making the pumpkin pie for thanksgiving….with neck pumpkin. anyway, i think i’ll try your recipe and jazz it up a bit!

By: Gina

Gina — Tue, 25 Nov 2008 22:24:19 +0000

Funny thing, I was talking to my friend K today and she said last year she couldn’t find fresh pumpkins around Thanksgiving so she used acorn squash instead and no one could tell the difference!

By: Kelly

Kelly — Tue, 25 Nov 2008 15:33:25 +0000

I’m wondering about using some acron squash I have for a pie… hmmm….. why not?

Ok, I’ll quit stalking your blog now and leaving odd messages with weird requests. LOL

By: matronofhusbandry

matronofhusbandry — Mon, 24 Nov 2008 13:39:49 +0000

Don, it is pretty hard to find a bad pumpkin pie recipe isn’t it?

I need to move the squash, they need dusting now!

Gina, thanks, mine too.

Robbyn, you guys did miss out, it is hard to beat a good squash, cooked any ol’ way.

Here’s my recipe, but don’t hit me, I hate the taste of the “no fail” crusts with vinegar, so I just remember my diligent home ec teacher, telling me to add a little water – or not, and ONLY roll the crust about 6 times. Depending on humidity, if the dough seems to dry add additional water a drop at a time. Also measure the flour by spooning into a cup and then leveling off.
Basic Pastry 8″ 2 crust pie

2 c flour
1/2 t salt
2/3 c butter
1/3 c cold water
Mix salt with flour, cut in butter until the crumbs are the size of peas, add water and stir lightly until the dough can be pressed together. (If you need more water only add a drop at time) Do not chill before rolling out.

Seed catalogs are arriving here too, spring is around the corner!

By: thebackforty

thebackforty — Sat, 22 Nov 2008 19:36:13 +0000

Squash in the living room is all the rage! Oh lands, that pie looks wonderful!! do you have a no-fail pie crust recipe? You know it’s funny, but Jack and I were just talking last night about how he and I never grew up with much pumpkin or winter squash, and how we SO missed out…they are so delicious in so many things. We look at the seed catalog and we want to try so many!

By: Gina

Gina — Sat, 22 Nov 2008 16:05:33 +0000

Pumpkin pie is my absolute favorite and you just made is MORE tempting!!! Yum!

By: don

don — Sat, 22 Nov 2008 10:43:54 +0000

I agree with Judy that one can never have enough recipes, especially of a pumpkin/squash pie.

I love the thought of your living room being a temporary holding area for produce.

By: matronofhusbandry

matronofhusbandry — Sat, 22 Nov 2008 05:22:06 +0000

Susy, thanks!

Judy, I agree, pumpkin pie is good all year, not just for the holidays!

Matriarchy, I know, next week is looming with too many desserts. I’m glad I have a lot of salad greens for “cleansing.”

Paula, I like the crust on pie the most too. An all butter crust makes for a flaky delight. Everytime I look at that sewing machine, I’m reminded of Tim’s tallest tale.

Kim, better pie for you, than for the rodents! The hubbards should keep like rocks.

By: Kim

Kim — Sat, 22 Nov 2008 01:48:19 +0000

That sounds good. I never thought to use squash as pumpkin in recipes. I have a bunch of hubbard and buttercup that I need to use up before they rot or a rodent gets them. This is our first year trying to keep root crops so we are learning as we go.