Cal welcome to the club, albeit I use it much more when I'm living by myself versus with people who like to grill. 
I'll try to take a picture, but I cannot recommend buying a hard rectangular beer cooler and cutting a hole just perfect for the circulator to fit inside it. Works like a champ.
I'll try to take a picture, but I cannot recommend buying a hard rectangular beer cooler and cutting a hole just perfect for the circulator to fit inside it. Works like a champ.
Those are good looking pies. The one on the right looks like you left lots of space for a blanket of whipped cream.
Yes, home canned pumpkin pie filling. Always leave room for whipped cream.
We usually use an N2O canister with heavy cream, but this year we have some Vermont grade A aged in bourbon casks for sweetener.
x2, and well-wishes to all our wonderful members here, whether you're USA-Thanksgiving'ing it up or not.
Pumpkin pie is a funny thing. My son (well trained foodie ) a few years ago made a squash pie totally from scratch as well as a pumpkin one. Then he make the one right off the the can with the crust from the freezer. His crowd could not tell the scratch ones from each other and said the can recipe was the best they ever had.
If you're a movie buff my favorite turkey dinner scene is the one in "Diary of a Mad Housewife".
) a few years ago made a squash pie totally from scratch as well as a pumpkin one. Then he make the one right off the the can with the crust from the freezer. His crowd could not tell the scratch ones from each other and said the can recipe was the best they ever had.If you're a movie buff my favorite turkey dinner scene is the one in "Diary of a Mad Housewife".
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I once did pumpkin pie from scratch too, used the pressure cooker to cook down the pumpkin, never do that again.
This year made tarts for the Halloween party, used the recipe on the back of the can label, a cinch, Walmart frozen tart shells and all One can, made like 2 trays worth ~40, a hit.
This year made tarts for the Halloween party, used the recipe on the back of the can label, a cinch, Walmart frozen tart shells and all
One can, made like 2 trays worth ~40, a hit.I always seek out the B-grade maple syrup as well -- grading is mostly based of clarity and I want all that maple flavor, like you.
I once did pumpkin pie from scratch too, used the pressure cooker to cook down the pumpkin, never do that again.
This year made tarts for the Halloween party, used the recipe on the back of the can label, a cinch, Walmart frozen tart shells and all
I have had good results from scratch lately, but you need the right kind of pumpkin, and it needs to be roasted/baked to remove excess moisture. Even then you might need to simmer it uncovered for a bit. I think the flavour is worth it, but I haven't done a side by side test. It's audiophile pumpkin, no blind tests please.
I have also been getting good pie dough results lately, and I credit the food processor!
