Wednesday, September 21, 2011

How to prepare Fresh pumpkin for Pumpkin pies

I was taught how to do this a while back, and as I was preparing it today, I thought I'd share with you all as well. Ever since I tasted my first pumpkin pie made with fresh pumpkin, I just cannot bring myself to buy the canned stuff. Yuck!

Also, before I start, this method works well with other things too, like squash. I've used it to prepare homemade pureed squash for my daughter.

Let's get started!!

What you'll need:
A pie pumpkin
A baking sheet
Aluminum foil
Hand blender or food processor

Preheat your oven to 350.

Start with your pie pumpkin, this is what it looks like if you don't know. They are smaller than regular Jack-o-Lantern pumpkins.

Break off the stem(this is where the patience comes in!) and cut it in half.

 Using a spoon, scoop out all of those seeds and the stringy stuff.

Nice and clean(well for the most part.) Now, line your baking sheet with aluminum foil and place the halves cut side down.

Bake for 45 minutes-1 hour. They should be darker like this. Let them cool before removing from the baking sheet, and watch out for steam burns.

Using a clean spoon, scoop out the flesh into a bowl, it should leave a shell like this.

The flesh will be clumpy like this.

Using an immersion blender, or food processor, puree into a smooth consistency.

One pumpkin yields about 2.5 - 3 cups of pumpkin. Substitute for canned pumpkin in recipes!