Pumpkin pie?
Random question: Anyone willing to a good recipe for a pumpkin pie that is less sweet?
Like not completely unsweetened. Just something where the flavor of the pumpkin stands out more.
I feel like I've eaten too many pies that were more a super-sweet gloop with a little pumpkin seasoning.
[reposted cause I realized I originally posted with a pretty limited group]
@PTR_K I use the recipe from the joy of cooking, but with about 2/3 the amount of sugar.
Also I use kabocha pumpkins as they're the mpst flavourful kind in stores here, and roast rather than boil them for richer taste.
@dragonfrog
Thanks.
I considered mentioning that I'm okay with a good squash pie too, but was afraid it would open up the old squash vs. True Pumpkin™ argument.
I'd be interested to try kabocha, but they appear to be out of stock at the store at this moment.
@dragonfrog @PTR_K definitely roast the pumpkin! Then smash it, and let it dry out a bit on the baking sheet in the turned off but still warm oven.
@PTR_K I don't have a recipe, but some tips. If you're cooking your pumpkin and not doing canned, roasting at 400F will give it more flavor. The crust should balance the sweetness with a salty savoriness. Adding more nutmeg/clove will also counter the sweetness. Finally, just add sugar (brown) slowly until it tastes right to you.