Comments on: Pumpkin Pie

By: Pumpkin Pie, perfected! from Mike's Table

Pumpkin Pie, perfected! from Mike's Table — Thu, 06 Nov 2008 06:01:30 +0000

[...] come a long way in the kitchen in the past year, so I just wasn’t thrilled looking at my original pumpkin pie post. I knew I could do a whole lot better, so I sought to really make an awesome pumpkin pie. [...]

By: mike

mike — Tue, 16 Oct 2007 02:11:18 +0000

I wish I’d had this information a few days ago-this sounds like a much better way of breaking down the pumpkin. Thanks for the tips and the feedback! It should make the next pumpkin dish (whatever that might be) go much easier…

By: Katie

Katie — Mon, 15 Oct 2007 19:36:46 +0000

As an old hand at cooking pumpkin (no canned purree available here) here’s how I do it:
Bake the pumpkin in wedges or chunks, covered, at 400F for an hour and a half, until it’s falling off the skin. A good, fresh pumpkin will be sitting in an inch of liquid by then. Then let it cool until you can easily handle it. Scoop it off the skin directly into a strainer and let it sit for a few hours or overnight. It should be good to use by then and you probably won’t have to purree it – depending on the type of pumpkin.
Any of the liquid can be substituted for other liquids in recipes (not cream…) I get it to this stage then freeze it in 1 1/4 cup batches – which will yield 1 cup pumpkin and 1/4 cup liquid when thawed.
You may have just inspired me to make a pie – it looks lovely!