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8:45 am
March 13, 2011
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Pumpkin needing processing – hum what would be the fastest, easiest way? I have done it by 1) peeling cubing and boiling – too watery. 2) baking with peel still on – still too watery. 3) microwaving in the peel – water is still a problem.
Then comes the steam juicer into the equation: I washed the pumpkin then Hubbie cut it in fourths and removed the seed and stringy part. The pumpkin was then put into the steam juicer and processed until soft and then a little longer to be sure the pumpkin's water content was reduced. I removed the strainer part of the steamer to the sink and allowed it to drain and cool completely. Once cooled I picked up peices and with a spoon scooped the pumpkin from the peel it doesn't require much mashing at all. No watery pumpkin here. This was an easy as pie way to cook pumpkin, it doesn't take a lot of hands on time and the results are fantastic and ready for the pie or the freezer rather quickly.
8:51 am
February 10, 2009
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Excuse me please! I need to go get some pumpkins and set up my steam juicer now!!! 
Thanks for sharing Miss Nellie!
12:00 pm
October 31, 2010
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I'm liking that! 
Can someone send me a link to your favorite stainless steam juicer?
4:44 pm
February 22, 2010
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I would have never even considered steaming pumpkin! Thanks Miss Nellie!
10:53 pm
September 20, 2010
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Do you think I can do this with the pumpkin that my son did not carve this year? I think HE thinks he is to old for that sort of thing 14? anyway, I have a steam juicer and a BIG pumpkin, not a pie pumpkin? do you think it will still work?
7:38 am
February 10, 2009
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Yes, they are still pie-able, but you won't get near as much 'meat' from them because they are bred to be thinner walled so they're easier for carving. Chickens and goats and cows and elephants still love to eat them too! (they just showed elephants at the Cleveland Zoo having an après Halloween pumpkin snack on TV).
8:05 am
February 22, 2010
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IMO the bigger pumpkins are a little stringy and not quite as sweet…but I've eaten a lot of pumpkin pie made from them.
4:09 pm
October 15, 2011
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hey all….here's a great way to steam-juice any winter squash and have wonderful pulp all winter for breads, pies…what ever!
1. poke squash with an ice pick 5-6 times in the top and be sure to go through into the middle
2. place in the micro wave and nuke for 2-3 minutes on high
3. take it out (it's steaming hot) and cut it into quarters. scoop out seeds (reserve for toasting)
4. put the quarters into colander of steamer-juicer (I have a Victorio stainless)
5. steam until knife goes through skin and flesh easily, take out and cool a bit (while you wait, add some nutmeg and cinnamon and brown sugar to the squash juice…yum!
6. cut into smaller chunks and process in a Back to Basics crank hand mill…yes…skin and all
7. measure 1 cup of pulp into baggies, flatten, mark with contents and date…freeze.
(I love to smoke some of the squash over the campfire with apple tree trimmings…before putting it into the steamer-juicer…I use this pulp for savory dishes)
I love my stainless steel steamer-juicer…maybe need another as I also use it to sterilize my jars before canning.
1:19 am
November 9, 2010
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What do you do with the juice? Just drink it? I wonder if you could make jelly? I don't see why not. That would be very different!
11:33 am
July 31, 2010
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Hummmm, I peeled mine and cut into chunks, plunked in steam juicer.Drained, put into food procdessor and whirled. Put drained puree into strainer and let it drain for a minute or two, measured, bagged and froze. Turned out great and really easy. I thought about not peeling, but was leary. You would never know the peel was in there — betcha.
11:33 am
July 31, 2010
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Hummmm, I peeled mine and cut into chunks, plunked in steam juicer.Drained, put into food procdessor and whirled. Put drained puree into strainer and let it drain for a minute or two, measured, bagged and froze. Turned out great and really easy. I thought about not peeling, but was leary. You would never know the peel was in there — betcha.
5:43 pm
March 13, 2011
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Huntermom, if you just wash the pumpkin cut into 1/4 or 1/8 and steam juice with peel on then after it is cooked and cooled for a while (it also drains while it is cooling) then you can just scoop the puree out of the rind mash and bag for freezer. Less cutting, less prep work easy as pie.
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