@remo28 My brother always uses a graham cracker crust for pumpkin pie and I like it better! The caramelly taste of the crumbs goes well with the pumpkin.
I’ve been told Costco pumpkin pie is meh so maybe I’m not the greatest judge, but they’re certainly so damn large that after forcing the final pieces down, I can’t eat pumpkin pie until next year.
@goldnectar have not had it recently. But when I had it before, it seemed fairly good. On the other hand I was never a big pumpkin pie fan. And, yes, they are huge.
@ybmuG No, I didn’t know there used to be “meat” despite the name. The stuff I saw was maybe a lame excuse about it’s the “meat” of nuts and fruit that are preserved. But meat-based pies are great! Don’t usually see them in this country. (Except chicken Pot Pie but that’s not the same thing).
@pmarin Probably the best is to make your own, but that is rather labor intensive. The last time I had it, my in-laws had made enough for several pies and canned it (traditionally, it’s just stored in a cool basement in a crock with enough booze to keep it for a long time) and we had it for a few years at Christmas. Both of them are gone now, so it’s not happening unless I make it. And since I’m the only one in the family anymore that likes it, it ain’t likely. I have found it at a local Amish/Mennonite store.
@ybmuG It was all about preserving foods for the winter in a time before refrigeration. Same with pickling/canning. But year processing in rum is a good thing too. Not sure on the Amish view on that.
Pumpkin pie of excellent pedigree is a long standing tradition for Thanksgiving dessert. It wouldn’t be right without it. That said we probably won’t have it this year due to my wife’s dietary restrictions…
I may try to find a hostess type pumpkin pie to sneak in after she goes to bed…
A nearly acceptable alternate (also off the menu) is apple cranberry pie. I love apple pie but the addition of cranberries in the pie, and served warm with Culver’s vanilla custard on top takes it to new levels. That used to be our Christmas dessert.
My mom’s been gone 28 years and I’m at a point where I’m considering exhumation 'cause there’s 2 perfectly good titanium knees in there and I need 'em.
We usually have double-crust (from scratch) apple pie made with the apples from our braeburn apple tree. But our apples were for shit this year, so I’m not sure yet what it will be.
Cream pie, cheesecake, pumpkin cake. I don’t like regular pie crust. So if it’s a pie it needs a cookie or graham cracker crust.
@remo28 My brother always uses a graham cracker crust for pumpkin pie and I like it better! The caramelly taste of the crumbs goes well with the pumpkin.
@remo28 I LOVE using butter cookies for my Cheesecake crust.
I’ve been told Costco pumpkin pie is meh so maybe I’m not the greatest judge, but they’re certainly so damn large that after forcing the final pieces down, I can’t eat pumpkin pie until next year.
@goldnectar have not had it recently. But when I had it before, it seemed fairly good. On the other hand I was never a big pumpkin pie fan. And, yes, they are huge.
@goldnectar @pmarin
I think they’re meh too. Will do if nobody makes a homemade one but homemade is best.
Mincemeat pie
Frozen chocolate custard pie
Elderberry pie
Pecan pie
And the correct answer to “which one?” is “YES!”
@ybmuG yes, was thinking of “mincemeat,” (which does not contain meat) as a traditional pie for the season.
And pecan, but only if it’s good quality pecan pie with actually lots of pecan.
If both of those are hard to get, yes, a berry pie.
@pmarin agree that pecan needs a greater ratio of pecan to sugar than typical.
For mincemeat - have you tried the traditional with actual meat (and nuts and other things) soaked in rum?
@ybmuG No, I didn’t know there used to be “meat” despite the name. The stuff I saw was maybe a lame excuse about it’s the “meat” of nuts and fruit that are preserved. But meat-based pies are great! Don’t usually see them in this country. (Except chicken Pot Pie but that’s not the same thing).
Where can I find a true “meaty” mincemeat pie?
@pmarin Probably the best is to make your own, but that is rather labor intensive. The last time I had it, my in-laws had made enough for several pies and canned it (traditionally, it’s just stored in a cool basement in a crock with enough booze to keep it for a long time) and we had it for a few years at Christmas. Both of them are gone now, so it’s not happening unless I make it. And since I’m the only one in the family anymore that likes it, it ain’t likely. I have found it at a local Amish/Mennonite store.
@ybmuG It was all about preserving foods for the winter in a time before refrigeration. Same with pickling/canning. But year processing in rum is a good thing too. Not sure on the Amish view on that.
Cheesecake
Carrot cake. The answer is always carrot cake.
I have a recipe for a pear streusel pie that I love. Also for Christmas, Nesselrode pie in a chocolate crumb crust.
Pumpkin pie of excellent pedigree is a long standing tradition for Thanksgiving dessert. It wouldn’t be right without it. That said we probably won’t have it this year due to my wife’s dietary restrictions…
I may try to find a hostess type pumpkin pie to sneak in after she goes to bed…
A nearly acceptable alternate (also off the menu) is apple cranberry pie. I love apple pie but the addition of cranberries in the pie, and served warm with Culver’s vanilla custard on top takes it to new levels. That used to be our Christmas dessert.
Blueberry pie and carrot cake! Homemade whipped cream with pie!!
Sweet potato pie!
Pecan pie made with maple syrup
My favorite is quite divisive: egg custard pie. So stinkin’ good.
Pecan pie
Mini Peach cobbler cheesecakes.
your mom
@Pufferfishy ‘your mom’ is pretty bitter
@pakopako @Pufferfishy
REALLY?! She was cremated.
(Not that necrophilia with a 92-year-old embalmed corpse would be any more ‘tasteful’)
My mom’s been gone 28 years and I’m at a point where I’m considering exhumation 'cause there’s 2 perfectly good titanium knees in there and I need 'em.
All the above… (save one)
/giphy BRING IT!
@chienfou I know - peach cobbler? BLECH.
More stuffing. And maybe a couple of deviled eggs if there are any left from the appetizer portion of the festivities.
We usually have double-crust (from scratch) apple pie made with the apples from our braeburn apple tree. But our apples were for shit this year, so I’m not sure yet what it will be.