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Stupid Stupid Pumpkin Pie

Sheri's picture

Stupid Stupid Pumpkin Pie (post #64487)

in

I think pumpkin pie knows that I hate it. Every time I try to make it for my poor husband, who loves it but never gets it because I think it's absolutely disgusting, it turns out horribly.

I'm not a bad maker of pies. But every time I try pumpkin, something goes wrong.

This time, I decided to make the Bourbon-Vanilla Pumpkin pie that's here on the site. And the pie crust linked from the recipe. Stupid crust. I thought it seemed too buttery (as if there's such a thing), and I was a little unsure about using non-trans-fat shortening. I made sure everything, including my bowl, flour, pastry blender, etc were all nice and cold. Everything seemed okay, and it turned out really beautiful once it was in the pie pan and nice and crimped.

It went back in the fridge for an hour and a half. Then I blind baked it, starting with foil covering and pie weights. After I removed the foil, the stupid thing shrunk down to baby size. I ended up with way too much pumpkin filling so I filled three ramekins.

I'm about ready to give up and go make an alternative dessert.

Stupid disgusting pumpkin pie!

Heather's picture

(post #64487, reply #1 of 77)

I'm sorry for your plight. I hate pumpkin pie too. There was a funny line on Prairie Home companion this morning about how the best pumpkin pie you ever ate is about the same as the worst pumpkin pie you ever ate. Pumpkin pie--the mediocre dessert. Well, I thought it was funny.

Amy's picture

(post #64487, reply #2 of 77)

*hugs* from a fellow pumpkin pie hater...

Sheri's picture

(post #64487, reply #6 of 77)

I'm pretty sure that only sensible people hate pumpkin pie! Thanks! :)

Biscuit's picture

(post #64487, reply #3 of 77)

(G)  I'm sorry - I'm trying not to laugh, but your description just so clearly vibrates with your frustration, it's hard not to smile! WITH you, though, not at you.


Sounds like you did everything right with your crust.  But - for the record - I don't blind bake my crust unless the filling going into it isn't going to be cooked.  So - for pumpkin pie, blind baking is unnecessary.


Second - I agree - I'm very "eh" about pumpkin pie.  Unless it is heavily dosed with bourbon, I'm not all that interested.  I DO, however, love sweet potato pie.  Maybe you could try sweet potato pie?  Same filling, only sub in an equal amount of cooked sweet potato.  I have a formula that - to me - has the perfect amount of spice if you want to try it. 


Or - you can just tell your husband he's going to have to get pumpkin pie elsewhere (G).


If you're afraid of butter - use cream.    Julia Child

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Sheri's picture

(post #64487, reply #5 of 77)

You know, I was wondering about not blind baking the crust. It was so lovely when it was unbaked. I may just try that next time.

The filling is allegedly delicious - I gave my husband a tiny piece to confirm that the pie was crappy. Yes, chewy, tough crust.

I whipped up some gingerbread for the alternative dessert, and ten minutes into baking, I saw the chopped crystallized ginger sitting there on the counter. Oh, it's one of THOSE nights!

whatscooking's picture

(post #64487, reply #45 of 77)

My sympathies.

Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

MEANCHEF's picture

(post #64487, reply #7 of 77)

But - for the record - I don't blind bake my crust unless the filling going into it isn't going to be cooked.  So - for pumpkin pie, blind baking is unnecessary


You are profoundly incorrect unless you like underdone, soggy aqnd raw.  Not all pies require it , but many many do.


Baking a liquidy pie in a raw crust is like braising the crust.


Sheri's picture

(post #64487, reply #8 of 77)

I was going to dig into some cookbooks tonight to try to figure this out. I was trying to think of when I blind bake - usually cream/custard pies. I don't blind bake crust for apple pie (or any other fruit pies for that matter) and it turns out great.

Cookwise will probably tell me all the secrets. Except for why pumpkin pie is so gross. :)

Lee's picture

(post #64487, reply #10 of 77)

I'll eat pumpkin pie if it's served to me, but I'm not a big fan. I like the flavors of the spices, but I find the pie to be too heavy and dense.  Instead, I make pumpkin chiffon pie, usually in a gingersnap crust, which is a whole 'nother thing.  I posted my t&t recipe in an earlier thread, but there's a good recipe in The Pie and Pastry Bible and, as SuB suggested, there's another good one in The Joy of Cooking.  You might give it a try.  It's really delicious.

Gretchen's picture

(post #64487, reply #13 of 77)

There are so many better pies--and especially for holidays!  The few calories I like to spend on sweets don't include pumpkin pie, although I don't dislike it. Just don't "need" it.  And fortunately, no one in our family likes it at all so I am not bound to make it even once a year.

Gretchen

Gretchen
Ozark's picture

(post #64487, reply #15 of 77)

Have you ever tried making the crust, then brush with egg white and then let dry in the fridge before baking. Mine don't sem to mget soggy.

 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

Gretchen's picture

(post #64487, reply #27 of 77)

Really, the only pies I make are pecan. And my method works and isn't difficult to do. So, no, I haven't--nor have I tried the wonderful "tip" of putting chocolate on them!!  But thanks.

Gretchen

Gretchen
Gretchen's picture

(post #64487, reply #12 of 77)

You have confirmed what I have just always done by instinct and logic--and eating underdone pie crusts that stick to the pan. I always blind bake--even before I knew that was what it was called!!  ;o)

Gretchen

Gretchen
Biscuit's picture

(post #64487, reply #19 of 77)

You are SO wrong.


I've NEVER EVER had underdone crust on a pumpkin or sweet potato pie. EVER.  EVER. 


You are obviously doing something wrong (thhbbt!)


If you're afraid of butter - use cream.    Julia Child

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

CookiM0nster's picture

(post #64487, reply #20 of 77)

Me either, and I also don't blind bake.

MrsM's picture

(post #64487, reply #26 of 77)

Biscuit, I wholeheartedly agree with you. I don't blind bake unless the filling is not to be cooked. I have never EVER had a soggy, under baked crust nor a crust that sticks in the pan. I bake pies in the crappy disposable aluminum pie plates when I bake pies to give to other people, but my pie plate of choice at home is pyrex. The only pie crust recipe I use was in Cook's Illustrated magazine many years ago, it's never failed me, flakyas can be, tender, light, just scrumptious.

MrsM

bonnieruth's picture

(post #64487, reply #28 of 77)

The only pie crust recipe I use was in Cook's Illustrated magazine many years ago, it's never failed me, flakyas can be, tender, light, just scrumptious


Can you tell us the recipe?


I read through this whole thread to find out what went wrong that Sheri's crust shrank so much, and no one suggested anything.  Seems like the problem this time was with the crust, not the pumpkin part.  What makes this happen?

MrsM's picture

(post #64487, reply #29 of 77)

9” Single Pie Crust from Cook's Illustrated Magazine

1 1/4 cups (5 5/8 oz.) AP flour
1/2 tsp. salt
1 tblsp. sugar
6 tblsp. unsalted butter
4 (1 3/4 oz.) Crisco (regular, not the new low transfat one)
3 - 4 tblsp. ice water

Mix dry ingredients together in a large bowl. Cut in butter and Crisco. Stir in enough water to make dough just cohere. Wrap in plastic wrap and chill at least 1 hour, or up to two days. I always chill mine at least 4 hours.

MrsM

bonnieruth's picture

(post #64487, reply #30 of 77)

Thank you!

CookiM0nster's picture

(post #64487, reply #32 of 77)

Shrinking crust almost always comes from either not letting the dough rest enough after rolling it out and placing it in the pan (giving the gluten time to relax) or from the rolling method. If you stretch instead of roll the dough it will spring back and shrink in the oven.

Syb's picture

(post #64487, reply #33 of 77)

not letting the dough rest enough after rolling it out


Here we are breaking the "rules" again.  I always thought it was important to get that pastry into the oven before the fat warmed up too much.  I know it is sometimes recommended to refrigerate the rolled pastry before baking, but I don't do that unless the recipe specifies it.  I'm sure I don't stretch the dough, so I guess I'll try letting the dough rest.  How long?

CookiM0nster's picture

(post #64487, reply #34 of 77)

Half an hour is good, and yes, put it in the fridge. It's only really necessary if you're blind baking. If you fill the crust the filling will keep it from shrinking too much.

Debby's picture

(post #64487, reply #35 of 77)

 

 


I've NEVER EVER had underdone crust on a pumpkin or sweet potato pie.


 

 Hey Biscuit, I have to agree with you on the pumpkin pie issue! :)

Debby

TracyK's picture

(post #64487, reply #36 of 77)

I agree... and even more so since I started baking my pies on a preheated baking stone. :-)

CT poster in bad standing since 2000.

Debby's picture

(post #64487, reply #37 of 77)

even more so since I started baking my pies on a preheated baking stone. :-)


Hey, that's a great idea!  What kind of pie plates do you like to use?  I have glass, metal and ceramic types--some are deeper than others.  I love an old metal one that had belonged to my grandmother.......


Debby

TracyK's picture

(post #64487, reply #60 of 77)

I've used all kinds of pie tins, but the ones I like the best are perforated aluminum. Pyrex is also good, mostly because you can visually inspect the browning and move the pie onto the rack if it's getting too brown.


CT poster in bad standing since 2000.

Debby's picture

(post #64487, reply #61 of 77)

 the ones I like the best are perforated aluminum.


I don't recall ever seeing these.  Do you remember who manufactures them?


Debby

TracyK's picture

(post #64487, reply #62 of 77)

I think I picked mine up at the Goodwill store. :-) But Chicago Metallic makes some that look just like mine, they're super cheap on Amazon.

CT poster in bad standing since 2000.

Debby's picture

(post #64487, reply #63 of 77)

Thanks Tracey!  I do like Chicago Metallic--in fact yesterday  I had picked up some of their cookie sheets for my daughter-in-law for her Christmas basket. 


Debby

Debby's picture

(post #64487, reply #64 of 77)

Hey Sharon, I thought of you yesterday when I was in at the Gourmet Warehouse.  Apparently they are going to increase the size of  their store to take over two more 'units'.  They want to expand on all that they carry!!!  Then it'll take twice as long to see everything!--My husband was inwardly groaning, I'm sure!  lol  I often combine a trip to Vancouver to see his eye specialist, with a trip to one of my favorite places to shop!  :)


Debby