Kadee, I think part of the confusion about pumpkin pie is due to terminology differences between there and here. One other time, the same subject came up, and here is how our Aussie member explained it to us (as follows):
(Quote)
Now this is a divergence of cultures which can be a minefield when it comes to recipes.
A Canadian friend sorted my 'misconceptions' out a little about the subject but who knows if it's different in the US?
You see what you call Squash, we call Pumpkin, and what you call Pumpkin we call Gramma, or from the Italian influence, Reo.
Squash here is just that, a mushy longish veg also sometimes called a Marrow but it may be different because I can't stand the stuff so didn't study it closely.
We make Pumpkin Scones, but never Pumpkin Pies. Here they are Gramma pies. They're never served in cafes or anything, if you weren't lucky enough to get Granny's recipe you'll never see one around. Pity, as they're one of the great food treats. I usually make myself one when I see a Gramma in a shop, just for the nostalgia trip. It's getting hard to find now, I could cry to see you people wasting them on Halloween. :biggrin-new:
Before I learned our differences I thought people in the US must have strange taste buds eating a 'Pumpkin' pie as a desert.
Yell if you want a Pumpkin/Winter Squash scone recipe, don't know if you do them over there?.
This was the best Pumpkin ever. A Queensland Blue.
The ones they sell as Qld Blues now are poor cousins to the originals of our youth. My Granddad grew them and they were so hard he had to cut them on the woodheap with an axe. But the flavour of them was fantastic. I think that's why they're no longer grown much, too hard to cut and peel so they've crossed them with something else which just doesn't taste as good.
I often make Pumkin/squash chips (fries) also Kumera, a pink sweet potato makes great ones.[/QUOTE]
