Which port would go with some homemade pumpkin pie

[g-man]

see topic

[RonnieRoots]

Somehow, I immediately thought of Quinta da Casa Amarela white port, which is a lovely, medium-sweet white, with nice floral notes, good body, and a bit of age. I think it would be a lovely match.

[JacobH]

Somehow, I immediately thought of Quinta da Casa Amarela white port, which is a lovely, medium-sweet white, with nice floral notes, good body, and a bit of age. I think it would be a lovely match.

I'm glad to hear this isn't completely dry; I speculatively bought some a couple of weeks ago and the bottle gives no indication as to what style of white it is!

[g-man]

rozes 94 lbv!

i didn't add enough sugar with the pumpkin pie
but with a nice full bodied and very sweet rozes 94.. what a fantastic pairing, brings out the nutmeg!!

Gripe, why must lbv corks be so short...

[benread]

Do you have a recipe for pumpkin pie that uses the fresh flesh from the pumpkin? All the ones I have found use tinned pimpkin which seems to miss the point at this time of year!

[g-man]

Do you have a recipe for pumpkin pie that uses the fresh flesh from the pumpkin? All the ones I have found use tinned pimpkin which seems to miss the point at this time of year!

I kind of made it up, so ended up with not enough sugar.

Take 2 small pie pumpkins, they offer better pumpkin flavor and quarter them.
Remove all seeds, and apply cinnamon and bake in the oven at 350F for about an hour.
Remove the rind with a spoon, it'll just spoon right out.
Stick it in a blender with some liquid, I used 1/2 cup of skim milk (some people use condensed milk)
Add 1 cup of sugar ( I only put 1/2 cup and it was a mistake) + more sugar for personal taste.
1 nutmeg nut grated (comes out to about 3 teaspoons). 2 teaspoons of cinnamon. 1 teaspoon of crystalized ginger (optional).
Taste to make sure the flavor is what you like.
Typically I use 2 cups of pumpkin mash to 1 jumbo egg. I ended up w ith about 7 cups of pumpkin mash so i gave 3 away to neighbors.
you should get a semi watery pumpkin mash

Take a pie pan and I crushed a whole bunch of graham crackers in to cover the bottom pour mixture on top

bake at 425F first to sweat out some liquid for about 10 minutes, then lower to 300F and bake for about 45-60 minutes until a toothpick in the middle comes up clean. Let pie cool before eating, it'll be mushy otherwise but will firm up when cooled.

[ajfeather]

How about a nice tawny?

[g-man]

How about a nice tawny?

we s hall find out tonight!

[uncle tom]

1) Take a young pumpkin; slice and remove skin and pips

2) Steam for ten to fifteen minutes

3) Dress with a moderate amount of black pepper

4) Serve as a vegetable dish alongside a suitable meat dish - something based on steak mince works well

5) Although at odds with convention, a New Zealand Sauvignon Blanc works well with this

6) Close with an elegant 20yr; or Colheita.

7) Enjoy!

Tom

[g-man]

1) Take a young pumpkin; slice and remove skin and pips

2) Steam for ten to fifteen minutes

3) Dress with a moderate amount of black pepper

4) Serve as a vegetable dish alongside a suitable meat dish - something based on steak mince works well

5) Although at odds with convention, a New Zealand Sauvignon Blanc works well with this

6) Close with an elegant 20yr; or Colheita.

7) Enjoy!

Tom

Do you salt it before you steam it?
or are you going for a sweeter pumpkin?

[uncle tom]

Do you salt it before you steam it?
or are you going for a sweeter pumpkin?

Personally, I don't put salt on anything - so up to you..

I use regular small pumpkins, nothing special. You can also use hoary old beasts; and at this time of year, you may have no choice.

Tom