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MotherF
Joined: 07 Jun 2010
Posts: 1450
Location: 17�48'N 97�46'W
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 Posted: Mon Nov 22, 2010 3:32 pm Post subject: |
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I make lots of things with pumpkin every year. I've never done a propper pie, but have done baked pumpkin pudding, which is basically the pie sans the crust.
I go from whole pumkin to can-like-stuff via two different routes, depending on time and resources available. I either cut up the pumpkin and bake it at a low temp for several hours. Or I pop it in the pressure cooker and pressure-cook it for about 15 minutes.
With baked I just cool then scrap out the pulp and pop it into various small freezer containers. One largeish pumpkin will make about 10 cans worth of pumpkin this way.
The pressure cooked stuff is then drained for at least a half an hour and also frozen. Even drained this is much moister than canned pumpkin so you need to adjust your recipe accordingly.
I take a container out of the freezer when ever I want to make pumpkin bread, pancakes, soup, flan, etc.
I've also made up my own pumpkin pie spice mix and keep it on hand as it's the perfect flavor for atole de avena. |
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notamiss
Joined: 20 Jun 2007
Posts: 908
Location: El 5o pino del la CDMX
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| Posted: Mon Nov 22, 2010 6:55 pm Post subject: |
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| notamiss wrote: |
| Yes, I have made pumpkin pie from scratch (multiple times) and lived to tell the tale. What would you like to know? |
| brian1972 wrote: |
Do you just peal, de-seed and use the meat... boil it down and add sugar and spice?? That would be my best guess! Anything you know, I would love to hear!  |
Changing the order of those steps makes it more doable. Pumpkin is very hard to peel when raw, but easy when cooked. So:
1) Plunge a knife into its heart and cut all around on a meridian to cut it in half.
2) Remove seeds and stem.
3) Cut the pumpkin halves along the other meridians into wedges. If very large, cut the wedges up into chunks.
4) Cook in a covered saucepan with a little bit of water (don�t let it boil dry) until soft (if you use a pressure cooker, it will take less time).
5) Let cool until you can handle it without scalding your fingers, and remove the flesh from the peels, or the peels from the flesh.
6) Mash the pumpkin flesh or puree it in a blender or food processor.
7*) Let the mashed pumpkin rest for several hours in a sieve lined with a clean thin cloth (like cheesecloth (manta de cielo)) to drain the excess moisture. You can save this �pumpkin sap,� which is no doubt loaded with vitamins, for use in the pumpkin recipe or other dishes.
8 ) If not using immediately, pack mashed pumpkin into sealed containers and freeze.
9) Add other ingredients according to the dish you are making. For example, pumpkin pie filling requires eggs and milk as well as sugar and spices.
*Step 7 is because home-cooked pumpkin contains more liquid than canned pumpkin. If you don�t drain it off, your pumpkin pie filling will be too watery. |
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brian1972
Joined: 30 Mar 2007
Posts: 73
Location: Pachuca Mexico
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| Posted: Fri Nov 26, 2010 9:24 pm Post subject: |
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| Thank you to all who gave "pumpkin pie" instructions! I am going to try it out... vamos a ver! |
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