This time of the year I like to make pumpkin pie, and I don’t want to use the canned pumpkin. It just does not taste the same as fresh homemade pumpkin. 1 large sugar pumpkin will yield 3 to 4 1 quart zipperlock bags full of puree. Plenty to make pies cakes and breads.
I have always made this myself and I am sure there are other ways to do it but this is how I have prepared it since I can remember.
Wash the pumpkin and cut it in half from stem to base, remove the seeds and pulp. (I save the seeds to cook later with a bread recipe)
Cut the pumpkin into small pieces and boil for 30 minutes until fork tender.
Remove and allow to cool. Once cool you can remove the skin with a knife.
Mash the pumkin and then strain the excess water from it.
Once strained you can puree the pumpkin in a blender.
Put into ziplock bags and use as needed.
If you are using this as a substitute for canned, remember the canned has the sugar and spices added. With this you will need to add those to your recipe.
Now I can start posting the yummy deserts!
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