turning pumpkin to pie

[DrakeMaiden]

Good to know, Pat. I grew a large Hubbard this year. I may have to get creative, as I don't have a second story.

 

[old fashioned]

Thanks Pat that's a great idea to use chunks. I was wondering since pre-mashed squash is so dense how the heck it would work.

 

[Iceblink]

I know it isn't pie, but I made pumpkin apple fruit leather from some of my pumpkin puree, and it is delicious, and it uses up lots or puree if you have extra.

 

[me&thegals]

I roasted up a huge heirloom pumpkin a few weeks back. I ran all the pulp through the Cuisinart to puree it a bit then froze it. I think it was a Musquee de Provence. It almost tasted like a sweet potato. Amazing!!!!

I LOVE the Musquee--easily 25-30 lb per pumpkin. That's a LOT of pumpkin for baking with!

 

[me&thegals]

I know it isn't pie, but I made pumpkin apple fruit leather from some of my pumpkin puree, and it is delicious, and it uses up lots or puree if you have extra.

That's an excellent idea and one place I had not yet thought of using pumpkin--thanks! Maybe somebody could work out a facial cleansing mask using pumpkin

 

[Myga]

Maybe somebody could work out a facial cleansing mask using pumpkin

Teehee! Pumpkin turns me bright orange, so that could be really amusing!

Pumpkin makes several really tasty soups, too!

Or you could use it in muffins... man, I love squash.

 

[freemotion]

I have been cooking pumpkins every fall for years! Sugar pumpkins are best. The big ones used for fall decorations can be used, but they tend to be very pale and watery and have far less flavor. But for me, this year they are free and in large amounts. I also got a bunch of "red warty things" (yes, that is really what they are called....I googled it!) which are also very watery, but the flavor is better than the pale pumpkins.

I use the thinnest-bladed knife I have and cut it along the ribs, from stem to flower end, and back up the other side to the stem...then I pry it open with a bit of grunting until the stem splits. Scoop the seeds, save for roasting or feed to the critters. I slice the pumpkin or squash giant into wedges, six to eight per pumpkin, and arrange them on a large baking sheet. I will stack them and can often get two big pumpkins packed onto one sheet.

I will roast this for 1.5 hours at 350, then turn the oven off and walk away or go to bed. A lot of water will come out, and steam, so be VERY careful when opening the oven or moving the pan. That is why I like to let it cool in the oven if I have time. Then I use a turkey baster to get some of the water out so I can safely move the pan. The water is used in broth or lately, I have so much, I use it to rehydrate the beet pulp for my goats so they get more nutrients from it.

Then I peel each wedge, dropping the mush into a large pot or bowl. Onto the cool porch for another couple hours of draining. I drain the water off now and then. It seems like it is about half water, sometimes more! That takes up so much room, I get rid of it before freezing it in bags.

I just processed about a dozen for use in catfood, and the dogs hung around so much asking for the red warty thing, I froze some for them, too.

I give the peels to the goats and chickens, too. Nothing is wasted!

OF, if your hens won't eat it raw, just plop some in a pot of water and simmer it a bit. Toss it in their pen when cool. They will gobble it up! I will be feeding pumpkins all winter, as I did last year. So good for them to have produce in the winter.

 

[me&thegals]

I have been cooking pumpkins every fall for years! Sugar pumpkins are best. The big ones used for fall decorations can be used, but they tend to be very pale and watery and have far less flavor.

Hey, free--You need to try a huge heirloom sometime. I love the baby pie pumpkins, too, but if you use a lot something along the lines of Musquee de Provence or Amish Pie Squash will get you 25-35+ lb in 1 fruit!

 

[freemotion]

Holy cow! Or should I say, Holy Pumpkin, Batman! I usually get my pumpkins free, so beggars can't be choosers....

 

[TanksHill]

I was amazed when I cooked the Musquee de Provence my neighbor gave me. The whole inside was dark orange and only a tiny little center had seeds.

You bet your bottom I save every little seed. I can't wait to plant next year.

gina