Kentucky Frontier [Pumpkin] Pie

New video from Townsends, in time for Thanksgiving.

I saw that video this afternoon. The pie looked really tasty. I never tried booze in pumpkin pie filling before but it sounds like a good idea.

I never miss the Townsends cooking videos. Some good and delicious ideas.

Jeff

BullRunBear said:

I never tried booze in pumpkin pie filling before but it sounds like a good idea.

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That's what peaked my interest.

You do realize the baking evaporates the alcohol and only leaves the flavor ... right?

I soak my 15 bean chili beans in Tequila over-night and for the liquid to cook them in.
My Chili won a blue ribbon at the Eagles and VFW Chili Cook-Off's a few years back.

ugly old guy said:

You do realize the baking evaporates the alcohol and only leaves the flavor ... right?

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Some bourbon soaked lady fingers I made one time would beg to differ.

If the alcohol cooks off but leaves the flavor, that's fine since it's the flavor I would want. When I add wine to a sauce or soup that will simmer for hours, I assume the alcohol will evaporate. At least I never got drunk on my pasta sauce.

Given the mildly sweet flavor of pumpkin, I wonder if a smoother taste like brandy might work better than whisky. And both types of booze would have been available in colonial times.

Jeff

Watched it yesterday will try it for thanksgiving

Would have been a bit better if it would have given an idea of how much brown sugar went into it.

I think it wouldn't have to be exact but something like, "a cup of brown sugar for each quart (or pint or gallon?) of pumpkin", just to give an idea of how much they used back in the 1830's?

Zonie said:

Would have been a bit better if it would have given an idea of how much brown sugar went into it.

I think it wouldn't have to be exact but something like, "a cup of brown sugar for each quart (or pint or gallon?) of pumpkin", just to give an idea of how much they used back in the 1830's?

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Dip your finger in and taste the batter before baking, it will be close.

Zonie said:

Would have been a bit better if it would have given an idea of how much brown sugar went into it.

I think it wouldn't have to be exact but something like, "a cup of brown sugar for each quart (or pint or gallon?) of pumpkin", just to give an idea of how much they used back in the 1830's?

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Not sure, but maybe if you used Rum instead of the whiskey you wouldn't need any sugar?
After all, rum is naught but fermented sugar.
(and rum was available back in the colonial days/weeks/months/years/times, so may have been used in some of the pumpkin and other squash pies and cakes.)

Just as a twist on the recipe, my Mrs. would take the globe from the bottom of a butternut squash, scoop out the seeds and pour in a mixture of milk, cornmeal, honey and spices (pumpkin of course) and then put the globes in the Dutch oven with an inch of water in the bottom to steam, then the whole thing was cooked for several hours. The milk cornmeal mixture would bake into a custard like filling and the flesh of the butter nut squash absorbed some of the sweetness and spice.

I’ve made ‘pumpkin pie’ out of Hubbard and butternut squash, for me it’s hard to tell the difference