pumpkin pie questions

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It seems like I've been a baker for about a hundred years or so, but this is actually the first time I'm baking pumpkin pies from homegrown pumpkins (I come from an apple pie family) so, I have to ask a few questions. A friend planted a row of what she says are pie pumpkins in our garden and left me a few for baking. First question is: how can I tell they're really pie pumpkins (she's often confused on her row marking and had jack-o-lanterns in there somewhere also). I've got some small to medium size, pretty round pumpkins, with darker skins that could be the pie pumpkins (or does it really matter?). The next question is: my recipe calls for 1 can (29 ozs) packed pumpkin - Can I use an equal amount of fresh pumpkin by cooking, mashing & draining liquid from it? Any help would be greatly appreciated! Thanks.

-- Rose Marie Wild (wintersongfarm@yahoo.com), September 26, 2000

Answers

Rose, I think a pumpkin is a pumpkin is a pumpkin and even the jack-o- lantern types are edible but said not to be as flavorful as the pie pumpkins. I have always cooked them down and mashed them and used them in any pumpkin recipe with good results. I think they taste better than the store bought canned stuff. Have fun! karen

-- Karen Mauk (dairygoatmama@hotmail.com), September 26, 2000.

Rose Marie, I'm no expert on this, but I think the canned stuff is cooked down, similar to apple butter but not as far. Also, the pumpkin from the garden may be stringy (especially if it is NOT the pie pumpkins) and may need to be strained. I would put it through a food mill if you have one.

-- Kathleen Sanderson (stonycft@worldpath.net), September 26, 2000.

Rose Marie Wild, I use a brown-in-bag(for turkeys) or big roaster to bake my pumpkins in /as it is sure alot less work! I agree with the other two posts--I love it for pumpkin cake & bread as well as pies! Usually if I bake the pumpkin it is easy to pull out the strings if it is stringy/ kind of like boneing a turkey when it cools --if that makes sense! I don't measure anything exact I go by what looks good & tastes good so / I would go by the looks & close to what you felt was right amount. I have found some years my pumpkin is more moist that others/ & it all seems to come out well!!! I have never been an exact cook so it is hard to share my recipes! Best wishes as they will love your pumpkin pies I'm sure!! It is my favorite! Sonda in Ks.

-- Sonda (sgbruce@birch.net), September 26, 2000.

Dear Rose Marie Wild, I love your name! The answer is YES! You can use any pumpkin, I have used several types of plain Squash (Orange type) veggies and had it come out so that no one could tell that it was not pumpkin. I boil the peeled squash till soft, drain in colander, puree in blender. Use as canned pumpkin for pies, breads, etc. Since you run it through the blender it does not matter if the pumpkin get a little age on it and is slightly stringy. If it comes out of the blender excessively watery I would strain it through a jelly strainer or muslin. I then can up any excess cooked pumpkin. I have some on the pantry shelf from several years ago. I just made 2 pies from one jar and they were wonderful! Good Luck!

-- Lawannea Sue Stum (Whitedov1@citlink.net), September 26, 2000.

"Pie pumpkins" are usually the smaller ones. Any pumpkin will work, but the "sugar" pumpkins are best (I think). Also, realize that winter squash makes a great pie "pumpkin". Much of the commercially available processed pie "pumpkin" is really squash! Don't worry - the pies will be fine as long as you remember to use lard for the crusts. GL!

-- Brad (Homefixer@SacoRiver.net), September 26, 2000.


Thanks for all the great advice. I quartered the pumpkins, scooped out the insides (made the first batch of pumpking seeds for the season) and baked the pumpkin pieces covered, in my large enamel roasting pan, with a little water in the bottom at 350 for about an hour & 15 mins. When it was cooled, I easily peeled of the skins and it looks like it turned out great, good color and consistency. It's in tupperware in the fridge right now and will have to wait till morning to baked into the pies. I'll let you know how they turn out tomorrow.

-- Rose Marie Wild (wintersongfarm@yahoo.com), September 26, 2000.

Even faster....Instead of baking the pieces for an hour, put them in a pressure cooker with a little water and cook for 10 minutes. The shell comes off so easy! I canned 13 quarts of pumpkin last year. And, incidentally, the recipe I have makes calls for 1 quart of pumpkin (makes 2 pies) so it was a perfect amount. My hubby is a pumpkin pie fan, so I've gotten LOTS of practice at them! Have fun!

-- Ali (philipandaleta@juno.com), September 27, 2000.

The pies are done and turned out great! Got 3 pies and a 2 cup freezer package out of two small pie pumpkins. I'll definitely do these again. Thanks for the info.

-- Rose Marie Wild (wintersongfarm@yahoo.com), September 27, 2000.

I find that the squashes(Old fashon Crook neck, Tahishen, Lumina)are smoother with no strings and have a higher sugar content. All I do is peel them and cube them. Then cook like you were making mashed potatoes. If there is excess water just pour it off. You ususlly don't have to add water when cooking. It makes it's own. Also cook on low heat to med. The best thing about the squash is that it gets sweeter as it stores. So keep a couple around for fresh use throughout the winter.

-- Nick Tepsick (wildheart@ekyol.com), October 01, 2000.

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