How many pumpkins do i need to make a pie?!


Question: Most recipes call for 1-2 cupes of puree.

Also, how do I go from pumpkin to puree?
Any favorite recipes would be great too! I've never made a pumpkin pie so any advice is appreciated.


Answers: Most recipes call for 1-2 cupes of puree.

Also, how do I go from pumpkin to puree?
Any favorite recipes would be great too! I've never made a pumpkin pie so any advice is appreciated.

I just cooked a pumpkin so I could make a pie. this is what I did:

I took off the stem on top and cut the pumpkin in half then cut those half's in half too. scrap out the seeds and membranes really good. put on a cookie sheet or baking dish and bake in oven at 350 for about 45-one hour. I would check at about 45 minutes and see how soft the pumpkin is. Bake until it is soft all the way through. take out of oven and cool completely. then scoop the flesh off the skin of the pumpkin and puree in a blender or food processer.

when you get a recipe for pumpkin pie, just use the fresh pumpkin instead of the canned. Fresh is soooooooo much better! If I had my recipe handy I would give it too you. sorry!

buy a can of pumpkin........ cheaper and less work........ trust me..........I've done it both ways and getting the pumpkin and then cooking it, pureeing it, then all that..... it's easier to buy a can of pumpkin.

pumpkin to purée:
2 lb fresh pumpkin, cut into roughly 4- by 5-inch wedges
1 tablespoon unsalted butter, melted
Special equipment: cheesecloth
Preparation
Preheat oven to 400°F.
Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
? Purée keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.
Frosty Pumpkin Pie
INGREDIENTS
* 1 (9 inch) pie crust, baked
* 1 cup pumpkin puree
* 1/2 cup packed brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 quart vanilla ice cream, softened
DIRECTIONS
1. Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.
Tips and Tricks
A layer of cookie crumbs in the bottom of the pre-baked crust can help absorb extra moisture in the finished pie. It can also add a delicious flavor as well: try crushed gingersnaps in the bottom of your pumpkin pie.
Sometimes, when pre-baking a pie crust, the crust cracks. Plan ahead when rolling out the dough and reserve any scraps. Use these to patch the crust before pouring in the filling: this will keep the custard from leaking through the cracks.
Prepare the custard ahead of time, if you can, and store it in the refrigerator for several hours or overnight before baking. This allows the ingredients to blend thoroughly and may help prevent "weeping," or the release of extra moisture, once the pie has been chilled.





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