I've never tried (kind of been afraid to) was baking a real pumpkin to use in my pumpkin muffins, cheesecakes, etc. The first thing to know about pumpkins is that there are basically two types, the large jack-o-lantern ones that you see around Hallows-eve, and the smaller “pie pumpkins”. both types can be used but the smaller “pie pumpkins’ are sweeter and have a more intense taste. I usually buy a big one for DW to put by the front door for the kids trick-or-treating and sometimes I’ll get a “pie pumpkin” for kitchen decoration. Not hard at all, my only concern was how to know it was done enough.When we returned from our Thanksgiving trip, I cut up the jack-o-lantern pumpkin into large chunks, removing the seeds and most of the “stringy innards” these chunks were placed in 3 baking pans and baked in a 350 degree oven until soft (stuck a dull knife through them) and then allowed to cool to room temp.;-) But my question for those of you who have done this before, is do you put it in the food processer to make it extra smooth? Or do you cook with it just pulled out of the skin, or fork-mashed?When cool, I cut off the skin and ran it through a food processor, in batches to get it fairly smooth and divided it into zipper-top sandwich bags each holding a bit over 1 pound of pumpkin. I froze 4 bags for later use and used about a pound for the first pie. I’m lazy so I just added 2 eggs to the pumpkin in the processor and blended until smooth. I then added 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon ground cloves. I processed that until smooth and added a cup of evaporated milk. When all that was blended, it went into a 9” deep-dish pie shell to be baked. Came out quite good, yes.;-)C.J.V. - I’ll probably process the “pie pumpkin” after Christmas if da world don’t end on the 21st, me
Best Of |
Favorites & Replies |
Start a New Board |
My Fool |
BATS data provided in real-time. NYSE, NASDAQ and NYSEMKT data delayed 15 minutes.
Real-Time prices provided by BATS. M