38thparallel: (Cupid)
[personal profile] 38thparallel
Does anyone have experience making pumpkin pie with a pie pumpkin? I keep seeing piles of pie pumpkins at the produce market and am tempted to give it a try. Good idea/bad idea?
spyridona: jdm in a hat (Default)
[personal profile] spyridona
I love to make pies. Pies are great and they've become a real part of any major family gathering (or gathering of my friends) where I have access to an oven. I haven't met a type of pie I don't want to make.

However - I've been asked to make up a pie for Memorial Day weekend. No problem, I think. Then I realise I'm dealing with a bunch of food allergies - no soy and no dairy allowed. I figure I've got two options - graham cracker crust or a shortening pie made with coconut oil (solid at room temperature, very unhealthy iirc). Then I remembered coming across recipes for olive oil crusts, but I could never get the hang of those - I'm used to making butter pastry so having a liquid oil is foreign. I was wondering if any of you had any advice on how an olive oil crust might be differently handled than a butter crust?

And so this isn't just me asking questions: Pumpkin Pie with a Shortening Crust )

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