Comments on: How To Prepare Fresh Pumpkin http://chickensintheroad.com/cooking/how-to-prepare-fresh-pumpkin/ Life in Ordinary Splendor Sat, 11 Feb 2012 23:10:38 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: LK http://chickensintheroad.com/cooking/how-to-prepare-fresh-pumpkin/#comment-94292 LK Thu, 14 Oct 2010 16:08:19 +0000 http://chickensintheroad.com/blog/2007/12/08/how-to-prepare-fresh-pumpkin/#comment-94292 I find that my pumpkin is often almost runny. It will take a little longer to cook, but that is never a big deal. The larger the pumpkin, the runnier it will be as well, as they are more of a squash than a true pumpkin, so I have heard. What I did last year and want to do again, is cook the pumpkin with the peel on after I have cut it into many slices. I pile it into a roasting pan with just a touch of water in the bottom so that it doesn't scorch, cover the roasting pan with the lid and bake it until it is soft when poked with a fork. I do check it as well to make sure it isn't scorched. When that is all done, I take it out, scrape it off of the peel, put it in the blender, then bag it in medium (4 c.) freezer bags. This way, I have enough ready for 2 pies at a time. Come to think of it, I will have to post my mom's recipe for pumpkin pie on Farm Bell Recipes soon. I have never tasted a better pumpkin pie. She uses honey instead of sugar and it gives the most full-bodied flavor. I like to just make the filling sometimes too, and bake it as is. It is such a healthy snack, and one that I plan to make shortly. Yum! :hungry: I find that my pumpkin is often almost runny. It will take a little longer to cook, but that is never a big deal. The larger the pumpkin, the runnier it will be as well, as they are more of a squash than a true pumpkin, so I have heard.

What I did last year and want to do again, is cook the pumpkin with the peel on after I have cut it into many slices. I pile it into a roasting pan with just a touch of water in the bottom so that it doesn’t scorch, cover the roasting pan with the lid and bake it until it is soft when poked with a fork. I do check it as well to make sure it isn’t scorched. When that is all done, I take it out, scrape it off of the peel, put it in the blender, then bag it in medium (4 c.) freezer bags. This way, I have enough ready for 2 pies at a time.

Come to think of it, I will have to post my mom’s recipe for pumpkin pie on Farm Bell Recipes soon. I have never tasted a better pumpkin pie. She uses honey instead of sugar and it gives the most full-bodied flavor. I like to just make the filling sometimes too, and bake it as is. It is such a healthy snack, and one that I plan to make shortly. Yum! :hungry:

]]> By: Suzanne McMinn http://chickensintheroad.com/cooking/how-to-prepare-fresh-pumpkin/#comment-30802 Suzanne McMinn Sat, 25 Oct 2008 17:28:15 +0000 http://chickensintheroad.com/blog/2007/12/08/how-to-prepare-fresh-pumpkin/#comment-30802 Angela, I don't know how many tablespoons of water you added, but if it was me, I'd go ahead and use it because I wouldn't want to waste it! I don't add water when I mash pumpkin at all. My guess would be that when you make a pie with it, the baking time on the pie might be longer because of the added moisture in the pumpkin, but that's just a guess. Angela, I don’t know how many tablespoons of water you added, but if it was me, I’d go ahead and use it because I wouldn’t want to waste it! I don’t add water when I mash pumpkin at all. My guess would be that when you make a pie with it, the baking time on the pie might be longer because of the added moisture in the pumpkin, but that’s just a guess.

]]> By: Angela http://chickensintheroad.com/cooking/how-to-prepare-fresh-pumpkin/#comment-30795 Angela Sat, 25 Oct 2008 16:52:14 +0000 http://chickensintheroad.com/blog/2007/12/08/how-to-prepare-fresh-pumpkin/#comment-30795 Suzanne, I made homemade pumpkin puree' yesterday and it seemed too thick. I added a little water a Tablespoon at a time and measured it all and place into freezer bags ready for recipes. THEN I re-read your post of "how-to" and saw that you said it should be the consistency of mashed potatoes. I know I don't like my mashed pot's quite as "wet" as my puree' is. Do you have any suggestions? Is it ruined? It isn't to the point of being pourable, just a little moist. Thanks, Angela Suzanne,
I made homemade pumpkin puree’ yesterday and it seemed too thick. I added a little water a Tablespoon at a time and measured it all and place into freezer bags ready for recipes. THEN I re-read your post of “how-to” and saw that you said it should be the consistency of mashed potatoes. I know I don’t like my mashed pot’s quite as “wet” as my puree’ is. Do you have any suggestions? Is it ruined? It isn’t to the point of being pourable, just a little moist.
Thanks,

Angela

]]> By: catslady http://chickensintheroad.com/cooking/how-to-prepare-fresh-pumpkin/#comment-14667 catslady Sat, 08 Dec 2007 23:52:01 +0000 http://chickensintheroad.com/blog/2007/12/08/how-to-prepare-fresh-pumpkin/#comment-14667 I just threw out a pumpkin and took only the seeds because I remember the boiling method which was a mess. The microwave method seemed a lot easier!! The poll didn't work for me. I told me I had already voted! Probably just a glitch. Love the new look. I just threw out a pumpkin and took only the seeds because I remember the boiling method which was a mess. The microwave method seemed a lot easier!!

The poll didn’t work for me. I told me I had already voted! Probably just a glitch.

Love the new look.

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