I try

[Anonymous No.11490016]

To make a pie.

Had half a roasted pumpkin left over from making a soup so I've decided to try make a pumpkin pie.
Never made a desert pie before so not sure what I'm in for

[Anonymous No.11490022]

Here was the pumpkin, I already scooped it out and mashed the shit out of it into the pot.
It has rosemary that I had on it when I roasted it but I'm hoping it won't ruin the pie

[Anonymous No.11490029]

I made pumpkin thai curry before, it turned out great.

[Anonymous No.11490033]

>>11490022
Looks good, a picture of it sliced would be cool too to show the inside.

[Anonymous No.11490053]

I'm just going to bash the biscuits with a spoon.
I was going to put them in a sandwich bag and hit it but I can't find one.
Also that's the cake tin, just a springform. It's all I got and I assume it'll be fine

>>11490033
A little late for that sorry

[Anonymous No.11490060]

I don't expect the "crust" to be very good.

My grammies recipe is a 2:1 pastry flour to shortening ratio, by weight, and some salt like half a teaspoon for a large pie crust.

Sift flour, cut cold shortening into chunks into flour (i know shortening, you could use cold butter to if you're afraid) then chop up the shortening into tiny rice grain sized bits of flour and shortening(i use three knives elasticed together) then I add ice water by the tablespooful and press it all together, but if you are a retard and mix it too much your crust is going to be hard and not as flakey. Anyway if you dont fuck this up and you combine it into two balls you can roll it out (use pastry flour to avoid sticking) I roll it out onto wax paper glued to my counter by some water. Then when its rolled out you can use the paper to help lift it off and onto your rolling pin. put it into your pie plate, add fillings etc, then do the top crust. glue two crusts together with water and finger pressure, then cut some cool shit in the top crust to let the steam out and show off your autism.

[Anonymous No.11490086]

Spoon too slow
Swapped out for bottle of vodka
Really unsure how much I crush this but I think just a little more

[Anonymous No.11490105]

>>11490060
This is a good crust recipe, literally never fails. Your grams was retarded.

https://www.marthastewart.com/856573/basic-pie-dough-apple-pie

[Anonymous No.11490119]

>>11490016
>Maple (((flavored))) Syrup

it can't even legally be labeled this in america

[Anonymous No.11490146]

Seems ground enough
Adding some butter, no idea how much I'll need, guess I'll keep going until it holds consistency...
Seems like a lot of butter

[Anonymous No.11490153]

>>11490119
I was going to get cream for garnish but I didn't want to buy an egg beater
and real maple syrup is $10+ for a small bottle
This stuff is really just treacle with a little maple flavouring

[Anonymous No.11490188]

MORE butter
seems to be clumping nicely now but that took almost 150g of butter
I might call this cake "The Heart Attack Surprise"

[Anonymous No.11490217]

WA LA!
Not sure how high up the walls I need to go until I add the filling but I can't make it too high anyway or it won't cook properly
That's almost 3 inches tall as it is.

Time to mix up the filling:
Half a pumpkin (pre-roasted)
3 eggs
1.5tsp cinnamon
0.5tsp ginger
1tsp nutmeg
0.5tsp salt
1 can sweetened condensed milk

[Anonymous No.11490243]

Looking erotic so far

[Anonymous No.11490268]

A lot runnier than I expected
Fit nicely into the crust, seems the walls were just the right height
Sticking it in the preheated 220'c oven for 15

[LoyAnon !!QQ6rQhxOiD2 No.11490312]

>>11490268
Actually looks good. Thumbs up lad.

[Anonymous No.11490322]

>>11490188
this is exactly why i stopped making desserts. no one else eats them and im stuck with a concoction of loaded sugar and oil/butters

[Anonymous No.11490339]

>>11490312
Thanks mate
>>11490322
Yea I planned on taking this one to a BBQ

WTF my flatmates left some shit in the bottom of the oven that's started smoking A LOT
I don't know wtf to do now, if I close the door it will flavour the pie
I'm going to take the pie out and try and clear the shit and put the pie back when it's done

[LoyAnon !!QQ6rQhxOiD2 No.11490351]

>>11490339
Wait for thing to cool down then use cleaning chemicals to get it off then rinse the chems off so it doesn't make the oven smell when heating.

It shant be bad. Extra time for the pie filling flavors to seep into the crust and making it not taste like plain crust.

[Anonymous No.11490358]

>>11490351
I tried to get it with a BBQ spatula but it's just a tiny bit of liquid in the corner
I got most of what was there out so I've just left the oven on to burn it out
Got the door ajar and fan-bake on... fingers crossed

[LoyAnon !!QQ6rQhxOiD2 No.11490366]

>>11490358
Have baking soda ready. Edges of pie crust look nice and browned so far from that little bit of time.

[Anonymous No.11490385]

>>11490366
Yea recipe says 15mins on 200'c (which I did)
Then turn down to 180'c for 45mins
I guess it's to crisp it up a bit before a deeper cook

[LoyAnon !!QQ6rQhxOiD2 No.11490391]

>>11490385
Did you burn down the kitchen yet? Also how the pie.

[Anonymous No.11490407]

>>11490391
Oven isn't producing any more smoke and it smells like nothing so I've put the pie back in
Will keep checking on it periodically for smoke/smells but I'm optimistic

[LoyAnon !!QQ6rQhxOiD2 No.11490509]

Bump, cant have this archived by the time the pie is done.

[Anonymous No.11490553]

>>11490509
Thanks
10-15mins

It started smoking a tiny bit again but petered out quite quickly
Carrying on with the cooking and hopeful it doesn't taste bad

[Anonymous No.11490567]

Can't wait to see it when its done.

[LoyAnon !!QQ6rQhxOiD2 No.11490573]

>>11490567
Agreed

[Anonymous No.11490585]

Done my dishes
>WhatagoodboyamI
just sorting out some spices

[Anonymous No.11490606]

I don't know how to tell when it's done
I assume it might begin to show some brown on top and I can pull it out then?
Recipe said 30-45mins, it's been 45 but I did 1.5x recipe because of the size of the pumpkin

[Anonymous No.11490612]

I certainly don't want to pull a "Jack special"

[LoyAnon !!QQ6rQhxOiD2 No.11490621]

>>11490606
Tooth pick or fork. If it's still liquid-is on the inside and it's starting to brown on top put aluminum foil on the top to cover.

[Anonymous No.11490622]

It's getting a lot of dark spots showing on top now so I've turned the oven off but I've left it in with the door closed to let the inside keep going
I'll let it sit in there for another 5-10 minutes I think

[LoyAnon !!QQ6rQhxOiD2 No.11490628]

>>11490585
25 good boy points

[Anonymous No.11490629]

>>11490621
Ah right good idea, lets do that
It's starting to take me 30s to solve captcha

[Anonymous No.11490642]

>>11490621
Toothpick is pretty clean, not wet
Thanks for that

[LoyAnon !!QQ6rQhxOiD2 No.11490650]

>>11490642
My pleasure. Now get that shit plated and be prepared for me to track you down for that pie slice.

[Anonymous No.11490653]

>>11490606
I just made a pumpkin cheesecake in a water bath @ 325 an I let it bake for 3 hours 10 minues. Custard-filled pies can often take a good bit longer than the recipe says. Trick is cooking until there's just a bit of jiggle left in the filling.

Also, I would prebake ur crust for about 15 minutes at 325 or so so it won't get soggy from the filling.

[Anonymous No.11490654]

>>11490146
That thumb nail (not thumbnail) is pretty hot.

[Anonymous No.11490658]

>>11490622
The top is gonna get really dark in a custard pie if you don't cover it with foil. Doesn't really ruin the taste tho.

>>11490642
looks slightly underdone

[Anonymous No.11490664]

Alright, we have a pie!

It looks a little dark but it did that in 30s, I'm confident that's not burned
It's still sizzling so I'll let it sit to cool.
I am wondering how I will take a slice of it, or remove it from the cake tin.
The bottom tray of the tin has a really small lip around it to fit the springform, and since I used the biscuits for a crust it could be crumbly
I don't have a cake slice spatula thing and I also don't really want to wreck the non-stick on the tin
I might try toss it in the air and catch it on a flat tray

[LoyAnon !!QQ6rQhxOiD2 No.11490680]

>>11490664
Excitement

[LoyAnon !!QQ6rQhxOiD2 No.11490686]

>>11490654
Why dont you have a seat over there?

[Anonymous No.11490687]

>>11490664
I'll pin a medal on you myself if that crust stays together.

[LoyAnon !!QQ6rQhxOiD2 No.11490698]

>>11490687
That was a lot of butter, he didn't pre bake the crust so it might be moist and it sticks together

[Anonymous No.11490728]

So far so good...

[LoyAnon !!QQ6rQhxOiD2 No.11490733]

>>11490728
Shit that looks great.

[Anonymous No.11490743]

>>11490733
You should head over for a slice, maybe a few beers and whatever happens, happens.

[LoyAnon !!QQ6rQhxOiD2 No.11490753]

>>11490743
Ah I wish man, I wish.

As of right now I'm watching "To catch a predator"

[Anonymous No.11490761]

>>11490105
>using all purpose flour for a pie crust
>wanting the crust to be hard like a Costco pie...

There’s a reason she went to prison.

[Anonymous No.11490764]

>>11490753
I've seen the first predator movie a few times.
Dylan, you son of a bitch lol

[Anonymous No.11490766]

We've done it lads!
It's off!

Now to take a slice and see if it pours liquid out the middle
>>11490743
oi cheeky

[Anonymous No.11490776]

>>11490766
Here's your medal, you earned this.

[LoyAnon !!QQ6rQhxOiD2 No.11490777]

P i e t i m e

[Anonymous No.11490782]

>>11490777
Dubs checked.
Why do you keep trying to meet kids at McDonald's?

[LoyAnon !!QQ6rQhxOiD2 No.11490790]

>>11490782
As I saw that photo, i saw this guy on the video

[Anonymous No.11490794]

It fuckin worked!
Howzat!

The base is too crumbly, either bash the biscuits more or use something else, was a bitch to cut, used a breadknife lol

[Anonymous No.11490797]

>>11490790
I wish this series was still filmed today, in full HD.

[LoyAnon !!QQ6rQhxOiD2 No.11490799]

>>11490794
This was fun and all, but now to break into your house to steal that pie.

[Anonymous No.11490836]

I take back everything bad I said about the crust.
Yea it's a little brittle, just needed a little more crushing but the fact they were Malt biscuits gives it a real deep molasses under-flavour.
Tastes really sweet without having added any sugar at all, certainly can't put any of that Maple "flavoured" syrup on it, it would be overpowering to the Pumpkin.
That roasted pumpkin comes in really well.
Pretty happy with this overall 7/10
Next time I'll clean the oven and make a better base

[Anonymous No.11490842]

Dammit forgot the picture
Now to do the minute long recaptcha again

[Anonymous No.11490848]

>>11490842
Thanks for sharing, bub

[LoyAnon !!QQ6rQhxOiD2 No.11490850]

>>11490842
Cheers my friend. Another day, another post, another pie.

[Anonymous No.11490976]

>>11490664
That looks really good dude!
How's it taste?

[Anonymous No.11491007]

>>11490776
Why is the hand holding the fork like that?

>>11490976
see
>>11490836

[Anonymous No.11491887]

>>11491007
>Why is the hand holding the fork like that?
Because its team won and its opponents had less than 60% of its team's score after score the win was at least 50.

[Anonymous No.11491999]

>>11490728
How'd you get it out?

[Anonymous No.11492027]

>>11491999
Not op but its a pan thats just a circle of metal no top or bottom

[Anonymous No.11492031]

Springform pan - the side unlocks and separates from the bottom