Pumpkin Pie Recipe?

[slimpepper]

Does anyone have a recipe for Pumpkin Pie moonshine? Figured it would be great for the holidays.

[Bushman]

Never made it but here is what I would do:
First you need a juicer, cut the pumpkin into sections and run it through a juicer, see the following video on making pumpkin juice:
http://m.youtube.com/watch?autoplay=1&v ... play%253D1" onclick="window.open(this.href);return false;" rel="nofollow

Next I would use the same recipe from here as apple pie and replace the apple juice with pumpkin juice. Note you might have to experiment with the amount of sugar used also you might want to add pumpkin pie spice. Not sure what is all in pumpkin pie spice but probabably cinnamon, allspice, and nutmeg.

[slimpepper]

Thanks Bushman, I'll give it a try

[Bushman]

Just ran a UJ/SF combo at 90% and plan to make a recipe for pumpkin pie this afternoon. Will document my steps and if it turns out will share with the rest. Also my wife wants to make some pumpkin vodka and a mashed pumpkin martini for the holidays so we will work together this afternoon splitting the run and making all three so we can compare them and choose what we want to serve for Thanksgiving! Nothing like a hobby that the whole family gets involved in.

[rad14701]

I have heard of folks using pumpkin pie spice sachets, like you can get a craft shows, etc, and not even using any pumpkin at all... Just macerate using a spice bag...

[Halfbaked]

Taste more like pumpkin pie than pumpkin pie. If you do it and like it maybe a little sugar or simple syrup to sweeten up a little or originality or a little vanilla bean. Maybe a little glycerin for mouth feel. A little orange food coloring makes it look like it is the real thing at the party. Shit it makes me want to go trick or treating!!!

[Bushman]

OK it was a little bit of work processing but after letting it cool I can tell this is going to be really good. Here is what I did:

PUMPKIN PIE

26 lb pumpkin without seeds yield = approx 1 gallon of pumpkin juice.

For this experiment I am making a 1/4th batch taken from the preportions on regular apple pie recipe with a few changes.

Ingredients
2 qt. pumpkin juice
1" ginger root ran through food processor
3/4 cup white sugar
1-1/2 cups brown sugar
1-1/2 whole nutmeg cut in half
8 all spice berries
3 cloves
2 vanilla beans
1 liter of 180 proof alcohol

Procedure
Add all ingredients except vanilla beans and vodka and bring to a boil
Take off heat and allow it to cool
Add liter of high proof liquor and vanilla beans cut in half

Let sit for 2 weeks stirring once a day.

Note: I thought about skimming the foam off the top and filtering before adding the alcohol but thought there was still a lot of flavor so will filter for looks after it has sat for several weeks.

[Halfbaked]

Id love to hear your results when you get em. From what I understand the best tasteing pumpkins at those little acorn pumpkins and the second is a butternut squash. Sweet and worth roasting and putting butter and brown sugar and its a meal in shell. Cut them in half clean them out put the flesh side down and bake 350 for a couple hours.

[S-Cackalacky]

Id love to hear your results when you get em. From what I understand the best tasteing pumpkins at those little acorn pumpkins and the second is a butternut squash. Sweet and worth roasting and putting butter and brown sugar and its a meal in shell. Cut them in half clean them out put the flesh side down and bake 350 for a couple hours.

+1 on the butternut squash halfbaked. I haven't tried it myself, but I hear they make better pumpkin pies tha real pumpkin. Stands to reason they might make a more flavorful pumpkin pie drink.

Just sayin',
S-C

[Bushman]

The taste of the juice before adding the alcohol and vanilla bean was really good so am sure it will be a great drink. One thing I did different besides adding a few different spices is increase the proportion of sugar to the recipe from the original apple pie recipe. My reasoning was apples have more natural sugar than pumpkin. So halfbacked that is probably why your pumpkin might have a bit more natural sweetness than a regular pumpkin.

[Bushman]

At the same time I was making pumpkin pie my wife made two infused spiced pumpkin vodka recipes she found online as I cut the neutral down to 85 proof for her. I think we will be ready for the holidays as they should all be ready by the end of the month.

[Halfbaked]

Butternut squash do make better pies than pumpkin does. Acorn squash are even better than butternut. Yea it has lots to do with sugar content. Real pumpkin has almost none. I've made lots of pies and no Halloween pumpkin in 20 years.

[Bushman]

Went to swirl my 2 two quart jars for day 3 and noticed 3 distinct layers, the froth on top, the alcohol in the middle, and the pumpkin sediments on bottom. Decided to give Odins 3 bath's in the Ultra Sonic Cleaner. It still smells wonderful and not sure if I will be sacrificing good taste by filtering all of it out later so will probably taste it first then make a decision in a few days. Will keep everyone posted and try to follow-up with some pictures.

[Bushman]

After a quick taste I decided it was too strong for a pie recipe so added another cup of water, gave it a quick stir and decided since it got the US it would accomplish what I was trying to do by letting it rest for 2 weeks so put it in the refrigerator to see how it separates. Updates to follow!

PS my wifes 2 different recipes of spiced pumpkin vodka is looking really good!

[Bushman]

Update:
I am happy with the results and will pass on a couple things I did to finish it and also ask for suggestions on what to use the pulp for.

The following is a picture after it sat for 2 days in the refrigerator.

As you can see it is very cloudy, so I syphoned what I could from the top.

Next I used a stainless steel strainer and strained what I could into a jar.

As you can see a lot of pulp stayed on the strainer which would have surely clogged my filters. There is a lot of alcohol and it tastes pretty good. My question is how would you use this pulp? My ideas were on ice cream or as a syrup on pancakes. The latter my wife wasn't as keen on.

Next I ran it through my vacuum pump, first with paper towels then once more with large coffee filters. It came out pretty clear, but without the vacuum pump I would have been here all day. Happy with the results; it cleared up with a nice orange color and it tastes pretty good. Now the question is can I save it for the holidays or will it be gone before the family get together.

[bovillia]

Bushman, other than for looks, is there any reason that you needed to filter it? Well, filter it so fine. I want to try this, I am thinking ill need the butternut squash because its mid April, and in Michigan, I don't know of any pumpkins, but when I do AP I just strain it and serve it. I don't have a big issue with the a bit of sediment, so I guess, why did you filter it so much?