Its baking time!
I have just returned from the store, where I filled my cart full of all the baking basic's. I think I chose the perfect day to go because everything in the baking aisle was on sale. Lucky me, left me money for a hot chocolate.mmnnnn The temperature 2 days ago broke a record , hi near 80 degrees, today a crisp 45 degrees. That hot chocolate was a necessity let me tell you.Anyway, I am just about to pull out the ole kitchen aid to make pie crust for my pumpkin pies.
I need to make 1 for the house and 3 for a bake sale (Cats R US fund raiser). My son loves pumpkin pie BUT only if it is made with the canned pumpkin. I made him a pie with fresh pumkin and you would have thought it had rat poison in it. I really need to figure out how to get all the water out of fresh pumpkin. Any ideas ????Well off to the kitchen..ta ta for now.
posted by Susan65 @ 1:47 PM
2 Comments:
Yes, here is an idea for you. Instead of boiling or steaming the pumpkin, roast it. Better yet, butternut or turban squash are far sweeter than the traditional halloween pumpkin you buy in the vegetable aisle of the grocery store, and, they have orange flesh too - experiment with one of those. Go here for a full description of the various squash you can find. Split the squash in half and place it skin side down in a pan and roast it in the oven with a little water at the bottom. When the squash is soft to the touch of a fork, just like a potato ready to be mashed, pull it out of the oven and let it rest under foil. When cool scoop out the pulp and - this is the most important step - strain or put the squash through a food mill. That will get out all of the fibers and water. Then proceed to use it just as you would regular canned pumpkin pie. Any left overs can be frozen for a later day!
In Italy we do not have canned pumpkin and I have had to experiment to find the right type of squash and the easiest cooking method. What is Thanksgiving without pumpkin pie?! This method seems to work perfectly every time and you do not need to cube up the squash - which can be very dangerous. A lovely bonus, when you roast the squash it will caramelize and that adds a lovely sweet element to the flavor.
Hope that helps! Krista
Amazing what your friends know. That site said just what I figured out the hard way, that the large pumkins are just too watery.
Live and learn. Anyway, I will be experimenting with other types next time and if they are not orange enough I will use food color:)
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