disneychrista
DIS Veteran
- Joined
- Dec 26, 2002
Pumpkin Beer should be hitting the shelves if it hasn't already.
Have to say that I am almost excited to be able to experience this whole pumpkin thing when we are there in October! It just isn't a thing in my country, in any form. I mean, I have roast pumpkin with my roast lamb or roast chicken, and I make pumpkin soup, oh and I make a really nice pumpkin risotto. But that is really it - pumpkin spiced stuff is an exciting new world for me!
(We don't even do pumpkin pie. I don't even know what pumpkin pie is! I mean, is it savoury, is it sweet - is it in pastry? I have NO idea!!!)
Pumpkin Beer should be hitting the shelves if it hasn't already.
Have to say that I am almost excited to be able to experience this whole pumpkin thing when we are there in October! It just isn't a thing in my country, in any form. I mean, I have roast pumpkin with my roast lamb or roast chicken, and I make pumpkin soup, oh and I make a really nice pumpkin risotto. But that is really it - pumpkin spiced stuff is an exciting new world for me!
(We don't even do pumpkin pie. I don't even know what pumpkin pie is! I mean, is it savoury, is it sweet - is it in pastry? I have NO idea!!!)
Felecis, Just be warned that most pre-made pumpkin pies in stores, and many restaurants, is, well... not that good.
Some are sweeter and more creamy... Some are more pumpkin and nutmeg/clove...
Come to think of it, the latter may be what you prefer, since you use pumkin as a savoury dish/ingredient! Some are sweeter than others. But all are somewhat sweet.
You mentioned making risotto. Do you make pies?
Here is the recipe on the back our Libby's canned pumpkin puree.
It is actually pretty good canned pumpkin if one does not process fresh pie (sugar) pumpkins.
Here is a recipe - based on the Libby's canned pumpkin, has been their recipe since 1950
3/4 cup white granulated sugar
( I then add 1/2 cup brown granulated sugar )
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 ground cloves
( I use about twice as much spice - we can get a blend 'pumpkin pie spice' )
2 large eggs
1 can -15 oz. pure pumpkin
1 can - 12 0z. Evaporated Condensed Milk
I just dump all of this in the blender, milk and eggs (liquid) first.
blend for a couple minutes... It is ready to pour in your pie crust and bake
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
The sweet whipped cream is a must for me!
Note: It is not the fakey bright orange color you see in the photo above.
Now I'd be ok with pumpkin spice bleach.Unfortunately the following seem to be real products.
Beef Jerky
Went to Costco yesterday--Halloween costumes to the right of me and to the left of me was Christmas ribbon, flameless candles and candles that have the small wax refills (like scentsy)-though those scents were fall ones so it was an odd placement next to the Christmass stuff.
But I was surprised not to see more Halloween stuff.
Unfortunately I doubt that canned pumpkin is readily available in New Zealand; it isn't here in Australia. Nor are the little sugar pumpkins. While we eat pumpkin year-round it's usually a savoury dish (although roast pumpkin still is fairly sweet on its own). Pumpkin pie will work with kent or butternut pumpkin though!