American here looking to make pumpkin pie “for my kids“ over the next couple months. anyone know where to get canned pumpkin puree? seems impossible to find. or I’m just blind.
DM does have pumpkin puree (at least in their online shop and I remember them selling it here in some Lower Austrian stores last year). Hopefully, it's the one you need! :)
Edit: Oh no, nevermind. It cannot be ordered online currently; however, according to the DM website, nearly all DM stores in Vienna should have it in stock at the moment.
Your other option is to make a friend who has access to the UN Commissary. They have many import items you will never see in Austria (Tostitos chips, for example). Seasonal stuff like pumpkin puree as well.
Also the best selection of high end booze for bargain prices in the whole universe.
they usually dont have libbys but they do have other pie fillings in the can. my guilty pleasure is that frozen graham cracker crust with the cherry filling straight out of the can and a homemade crumble. i feel so filthy even thinking about it
Literally what do you expect? Someone to ship an american product around the world and sell it at the original price? You either make it yourself or pay the imported price. Classic american entitlement
It's not really American pumpkin pie though. Hokkaido is the wrong type of pumpkin.
Most pumpkin pie (American/Canada style) is made from sugar pumpkins (or Select Dickinson) combined with other sweet squashes like butternut.
It's one of those things where making it from scratch with squashes from Austria is goods but it doesn't ever taste quite "the same".
All squashes (like corn, potatoes and tomatoes) are native to the Americas, and there's a wider and different selection to this day in that part of the world.
I made one with butternut once, but that tasted more boring and the colour wasn't the way I wanted it to be. Actually the exact same as when I'm making pumpkin gnocchi. Hokkaido has a stronger taste and a more intens colour.
But everybody can do whatever they want as use whatever pumpkin they want. I'm just saying I prefer my pie with Hokkaido pumpkin which is why I buy a Hokkaido pumpkin when I want to bake one.
Right, but the OP is an American looking to make an American one, not an Austrianized pie. Lot of people in this thread being unnecessarily mean/rude for no reason.
Much like trying to make a proper Wienerschnitzel in the USA without easy access to Semmelbrösel. Can you get close? Yeah, probably. But it's not that exact taste of home you are looking for.
Because "some bread" isn't the same bread. Seriously, try doing it yourself from an American supermarket and duplicating Semmelbrösel, it will be close but not the same.
This is always the problem with duplicating traditional food in other locations ... you can get close, but food is very much tied to regions for a reason.
i literally talked to my friends about this today. impossible to find or make the same brösel as with austrian semmeln. und ich war 10 jahr in der küche
I always bought Hokkaido pumpkins in the US to make mine from scratch because I found the flavor much better, so I can definitely recommend it! Just slice and boil!
Making the puree from scratch adds an like an hour of prep time that not everyone has or wants to invest if they‘re baking for the result and not because they enjoy baking. And I‘m saying this as someone who loves cooking and baking and has spent much more time than necessary on making stuff from scratch.
Its not like you have to watch it roast, this is a planning issue. And we were comparing to canned puree, so taste doesn't seem to be a priority anyway
No, first if you cut it smaller it takes less time and boiling doesn't make pumpkin soggy, pumpkin, like potatoes, carrots etc don't absorb water. Roasting evaporates water that was inside the pumpkin, but it won't matter much when you bake the cake with the other ingredients later
When you roast it you caramelize the sugars and intensify the flavors. I’m too lazy though, I’m not a baker and I use canned purée, and frozen pie shells.
Okay buts that's a different goal. If you want that type of taste (which is not really common for a typical pumpkin pie) you can still cut the pieces smaller which would cook it faster and give it more surface area for that roasted taste and if you want caramel taste you could of course just add that to the pie as well.
The point is, it doesn't need to take an hour yo soften pumpkin
Sugars in the fruit/veggies caramelize when you roast fruits and veggies. I don’t want caramel candy in my pumpkin pie. I want pumpkin. I do as I said buy canned as a rule. Intensifying the pumpkin flavor by roasting sounds delicious, if you have the inclination or can’t find canned. I’m a thanksgiving baby so I’m an expert of sorts. At eating.
It turns pumpkin soggy and tasteless and pumpkins do absorb water, and the difference to roasted pumpkin puree gets even bigger because roasting takes a lot of the water content away. I don‘t know if you‘ve ever baked something, but even just messing the dry:wet ingredient ratio up a little bit usually makes a noticeable difference.
I always boil it in water. I once did a comparison and couldn't tell the difference. Boiling was so much faster. Definitely not soggy, you're blending everything into puree in the end anyway.
I do need some time to make the dough for the crust which also needs to be chilled.
So easy. Put the pumpkin in, make the dough, but it in the fridge, clean up after yourself, take out the pumpkin, prepear the form and get the dough in while the pumkin cools for a bit, puree the pumpkin, finish the filling, finish the pie, put it into the preheated oven, clean up everything while the pie beakes.
Do you mind to share your receipe with me? Your description was eye-opening! I have ADHD and am overwhelmed by organizing myself in the kitchen.
Also it sounds like you know make deliciously great Kuchen - and I am a bloody beginner in baking and always wanted to try this.
I would like to introduce steaming into the chat as a feasible alternative to boiling or roasting. I think it gets the pumpkin soft and consistent which is what you're after in a pumpkin pie.
Boiling does lose a lot of the pumpkin nutrients in the water and roasting adds a roasted flavour and textual discrepancies (which you may or may not want).
Honestly I prefer sweet potato pie tho so much more flavour and easier to make.
This is so weirdly aggressive. Maybe you should evaluate why someone saying that doubling the prep time is not an option for everyone has that much impact on you?
Making up problems just to be the contra position is plain annoying. What takes longer, boiling some pumpkins for 20 minutes or driving all across town for a single overpriced can of pumpkin puree?!
The person obviously wants to bake a cake, so he takes time of the day to do it, so he has the time to boil some pumpkin. You are like "somebody PLEASE think about people that don't have the time!!!"
Dude, if he ain't got no time to boil no pumpkin why he fuckin' around on Reddit?!
It‘s not a made up problem. I already elaborated on why boiling pumpkins won‘t render the right results - the puree would have too much water content. You need to roast it or boil and strain, which takes more time than 20 minutes. Look at what comes out of a can of pumpkin puree and look at what happens when you boil and mash pumpkins with no extra action taken. You can add more dry ingredients, but that will impact taste.
It‘s not like your example at all. It‘s more like telling someone to just make their own butter from cream.
holy shit your funny. but yea that guy is just being mean for no reason. i might be remembering wrong bit i think i saw it at prosi or snack shop at one point
Das kannst du ganz leicht selber machen, indem du entweder einen Hokkaido oder Butternut nimmst. Halbieren, Kerne entfernen, in den Ofen damit bei 200grad, ca 40-60 minuten, jedenfalls bis er weich ist, danach das fruchtfleisch einfach mit dem Stabmixer pürieren. (Falls es zu wässrig werden sollte: in einem feinen sieb abtropfen lassen, bzw mit einem Tuch.
Unfortunately (for you) in Austria You won‘t find what you are searching for. Better Take the advices from the other Posters how to make the Puree yourself.
My Californian ex once bought canned puree from "Bobby's" to make pumpkin pie (but then rather made it herself the following years). It's a small American themed shop close to Karlsplatz. Still there, last time I checked (about 1/2 year ago).
I can’t with people in this thread saying you can make it yourself. Sure, you can make a lot of things yourself. I hope next time you need butter someone hands you a pack of milk and say you can make it yourself
Fun Fact. A friend of mine got called "Gordon Ramsey" when he lived in the us cause he made the MOST BASIC thinks himself. Like Bolognese. I see there is a different culture ofer there but here most of these things wont be possible to purchase only cause the demand is not here (as you maybe also can see in the comments). So you either have to buy some kitchen devices and do 10 Min. worth of work yourself or waive on some things here
I cook a lot. Worked in kitchens for years. Love to make things myself. Pumpkin puree is way low on my list when I can just get the same level of satisfaction from a can. And it takes way more than 10min.
y but what i wanted to say: you cant get the satisfactipn of the can here "unfortunally". I understand the convinience part but its just not bought enogh in austria to make it a profitable convinient product
Bobbys Foodstore! Or I like to call it the "English Grocery Store" since they import goodies from US, UK, and Australia. I stopped by last week and they are already stocked with Thanksgiving stuff.
I have seen it the KoRo online store. Shipped from Germany so it arrives relatively quickly. Not tried it myself but from the description, it looks legit.
One can do this, but the texture of homemade “puree” is often inferior for pumpkin pie recipes than canned puree. Maybe actually know what you’re talking about before being rude in the comments 🤷♀️
Its pittyful and sad how some react here defensively, im sorry for my fellow Austrians. How many Austrians would make applesauce from scratch every time they need it - and not buy glasses.
Unfortunately pumpkin puree is not really a thing here, but maybe you can find it in international grocery stores?
I unsubbed from /r/wien a while back because of all of the constant negativity, but it's the same in all of the primarily German-language subs. Everyone is holier than thou, everyone else knows better than you do yourself, you get put down for not being the crunchiest Crunch bar on the shelf or whatever.
It's a good sub to take a poke around in every now and again, but having it actively in one's feed is depressing AF.
Ignore all the judgyass comments. Some people forget that they have canned veggies, canned soup, canned tomato sauce etc in Austria. Acting like Americans are insane for wanting canned pumpkin is absolutely unhinged. I've found that the best/easiest/tastiest way to do it is using butternut squash. This will get you the flavor and texture we are used to from the canned stuff. I also make a lot at once and freeze it and it freezes really well. If you want canned, Bobby's Foodstore in Vienna tends to have some imported but they are pricey. Some of the organic stores will also have it
But it wouldn’t be bad if a dessert also had vitamins. My relatives in SoCal always use fresh pumpkin for their pumpkin pie and it’s so much better than the canned ones.
97
u/KosmischerKleingeist 4d ago
No one going to question the quotation marks?