View Full Version : Pumpkin Puree
17-11-2008, 02:22 PM
Does anyone know if the pumpkin puree you buy in a can is already spiced? I am making my own for a recipe that asks for canned and I'm not sure whether I should add spices to it because they aren't in the recipe?
Seems if the recipe calls for Puree it is all pumpkin but if it calls for Pie Filling it is spiced. Found this on a website for pumpkin pie.
When selecting canned pumpkin, brand doesn't matter much. The key is to make sure you buy the can that says 100 percent pureed pumpkin, not the can of "pumpkin pie filling," which is already spiced.
17-11-2008, 09:08 PM
Thanks Shez, I decided not to spice it and stick with the recipe, never been a big fan of spiced pumpkin anyway. I have to wait another hour and half for it to finish baking, I hope it turns out! :)
Let us know how it goes. Must say it's not something that has ever appealed to me though.
17-11-2008, 09:58 PM
Its a pumpkin cheesecake and I have already had to turn it off. It is a Nigella Lawson recipe and her oven temperatures for cheesecake always look too high. when I made her chocolate one a while ago I made sure to use a lower temp but today I was so distracted with the base and the pumpkin that I forgot and it has already cracked!!!
On a good note, yesterday I made a home made cranberry sauce (low carb) and I marinated a leg of lamb in it overnight and slow cooked it today and it was divine!
ewwww for pumpkin cheesecake - sorry :o
But the Lamb sounds delish!!!
18-11-2008, 08:36 PM
I decided to mask the crack by topping with some vanilla whipped cream and this has actually turned out nice, the cheesecake is very creamy not dense and dry like baked cheesecakes usually are. Garry and Ryan love it.
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