FoodBanter.com - View Single Post - How do I make puree out of the pumpkin flesh of a carved pumpkin?

Jim Elbrecht

On Sun, 30 Oct 2011 10:16:28 +0000,
wrote:

>First, the farmer said the pumpkin was meant to be eaten.
>Normally I'd roast the pumpkin itself, but in this case I've got the
>flesh already, what do I do to turn it into puree?

Nuke it until it is soft-- then forcibly strain through a cotton
cloth. [I use a flour cloth, balled up and twisted until no more water
comes out. Some folks let it drip for hours through a cheesecloth.]

My daughter just did it with the removed bits of 4 pumpkins. IMO,
these were jack-O-lantern pumpkins, though they were labeled 'pie or
carving' in the market.

I've never seen a good pie pumpkin over about 8-10 inches in diameter.
After that the sweetness and flavor drops off considerably. That
said-- *any* pumpkin *can* be used for pie.

We started with a heaping pile of [peeled] pumpkin in a 3 quart
casserole dish. Nuked on high for 20 minutes or so. Mashed down
to about a quart. And then squeezed 50-60 percent of the volume.

Added sugar to taste-- made a decent pie. [her recipe had ginger in it
which isn't something I usually add, but I will from here out.]

Jim