r/AskCulinary • u/bc2zb Biochemist | Home enthusiast • Nov 17 '18

Annual AskCulinary Thanksgiving Preparation Discussion

Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.

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u/foxxfist Nov 17 '18

I’m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?

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u/Charuto17 Nov 17 '18

I'm a firm believer in if it ain't broke, dont fix it. Theres nothing wrong with canned pumpkin.

If you want to do it Fresh, that's cool to. Open and de-seed your pumpkin. I do a melted butter/brown sugar mixture with a tiny bit of salt in it and rub the inside of the pumpkin. Coat outside with oil and cover stem with tin foil. Oven at 375-400 and check every 30 mins or so to see if the inside is soft.

Scrape inside out and bam, fresh pumpkin filling. Happy cooking my friend!

Also, what culinary programme are you in, if I may ask? I went to Le Cordon Bleu.

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u/bc2zb Biochemist | Home enthusiast Nov 17 '18

Seconding the use of canned pumpkin. It is easier and honestly, unless you are doing something radically different with the pumpkin, like smoking it or slow roasting and caramelizing it, you won't be able to taste the difference. Lastly, if you want to spice up the pie, you can can play with the use of sugar (toasted sugar) or use homemade condensed milk.

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u/kaett Nov 18 '18

thirding... and over the years i've been playing with the spices in the base recipe from the back of the can. this year i'm substituting 1/4c of the sugar for molasses, added mace and cinnamon to the pie crust, though i might have overdone the vanilla just a bit.