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Pumpkin Pie
Dustin Question:
A friend of mine brought a homemade pumpkin pie to our Thanksgiving dinner this evening, and it had a unappealing gray/green tinge to it. It smelled alright. I did not take a bite, but the other guests said it tasted fine. I just couldn't bring myself to try it. Of course, I whipped out my cookbooks, food chemistry books, and looked Online to see what I could find, but was unsuccessful. Do you have any idea what could have caused this?
Thank you!
Respectfully
Rose Reply:
this is a stretch but since this happened to me over 40 years ago i'll share this story/explanation: i was making an angel pie from the old joy of cooking and when i got to the part where it said: ïf you need to know more about egg cookery see page..."
i ignored this and used my aluminum saucepan to cook the egg yolk mixture which turned a sort of chartreuse which sounds a bit like the pumpkin pie in question. most people don't have aluminum pans anymore so books don't even warn you about this, but maybe the pumpkin pie filling was mixed in an aluminum pan. find out and get back to us.
maybe someone else will have another suggestion as to possible cause! but had i turned to the page suggested i would have read that egg yolk reacts to aluminum causing it to turn an unsightly color. it is for this reason that i put warnings in the cake bible right on the page where the recipe is written so that it can't be ignored!
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Comments
Thanks a bunch Rose! I will do that.
Reply to this Posted by: Tiina Parlas | November 20, 2007 10:49 AM #
Cydney - sounds like they are one in the same, but compare the ingredients list to be sure.
Reply to this Posted by: Patrincia | November 20, 2007 8:22 AM #
oh yes--everyone adores pecan pie and chocolate pecan pie--absolutely. i think turbinado will be a good idea rather than the common light brown sugar but make sure to stir well so it dissolves.
Reply to this Posted by: Rose Levy Beranbaum | November 19, 2007 9:11 PM #
Hey! Happy Thanksgiving! i'm going to a friend's house for Thanksgiving and i've been told i can bring the dessert.(Yeah!) i know i'm going to make your pumkin pie from the pie and pastry bible, but i feel like i should make on other dessert for thoes people who might not like pumkin. i don't know what though. i'm thinking of a chocolate pecan tart,open-faced apple designer pie, or a apple and cranberry galette. what would you suggest? Also about the pumkin pie, you say it is best to use a raw sugar like muscovado, but the closest thing i have been able to find is called I believe turbinado. From reading the ingredients section of the pie and pastry bible I know this isn't the same thing, but will it still be better than using the common light brown sugar? Thank you for your help.
Reply to this Posted by: Tiina Parlas | November 19, 2007 6:56 PM #
Is pumkin pie mix the same thing as pumpkin pie filling?
Reply to this Posted by: cydney McDowell | November 19, 2007 12:28 PM #
Yes it is. You want to avoid "pumpkin pie mix".
Reply to this Posted by: Patrincia | April 26, 2007 5:54 PM #
I found a recipe for pumpkin bread. It calls for a can of pumpkin puree. I could only find a can of "pure pumpkin" at the grocery store. Is this the same thing?
Reply to this Posted by: helen | April 26, 2007 12:24 PM #
it shrink in or splits in the middle when overbaked.
Reply to this Posted by: Rose Levy Beranbaum | November 29, 2006 8:12 PM #
eI made two pumpkin pies over the holidays. Both looked fine straight out of the oven. but then the filling separated from the edges of the pie crust. Any ideas on why this happened?
Reply to this Posted by: Rita Browning | November 29, 2006 7:19 PM #
mary, that's another mistake i made 40 years ago--i dumped the solid pack pumkin into the pie shell, baked it, and wondered how my new england husband could possible like it. well he didn't because it's just pure pumpking with no sugar, no spice, no egg--no nothing. pumpkin pie filling has all these things added. and there's a great recipe in the pie and pastry bible--in fact my favorite!
Reply to this Posted by: Rose Levy Beranbaum | November 22, 2006 5:13 PM #
Can anyone tell me WHAT the difference is between soild pack pumpkin and pumkin pie filling. How would I convert solid pumpkin puree to filling for a recipe?
Thanks.
Mary
Reply to this Posted by: Mary | November 22, 2006 4:24 PM #
Re: the gray/green hue to the pumpkin pie. I would think that is because the cook has used fresh pumpkin or squash. I have had the same thing happen when I use fresh pumpkin at times. I just add some molasses to darken it up a bit.
Reply to this Posted by: Joy | November 29, 2005 9:25 PM #