BOILED PUMPKIN RECIPES RECIPES
HOMEMADE PUMPKIN PUREE RECIPE - FOOD.COM
When I was young, my mother made pumpkin pie from homemade pumpkin puree made from fresh pumpkins or hubbard squash we grew ourselves. Ahhhhh... good times! Being lazy, I have developed my own very simple method for creating pumpkin puree, which, surprisingly, has not been posted here previously. My method is faster and easier than the other recipes, which require baking the pumpkin for an hour or more and removing the skin, before or after cooking. I believe that you save a lot of the nutrition, particularly vitamin A, that would be lost if you were to remove the skin. You will be amazed at how smooth the puree is, even with the skin blended in. I also wanted to include some excellent notes from other contributors, or you can reference their recipes, on selecting the pumpkin or squash to make the puree. Notes from PainterCook (Recipe #290894) on hubbard squash Hubbard squash is sweeter and heartier than pumpkin.... You can easily substitute Butternut Squash with great results... Notes from Kim D. (Recipe #331853) on selecting a pumpkin I always use "sugar" pumpkins, also known as "pie" pumpkins.... much smaller ... and are much more tender and flavorful. --CHOOSING THE RIGHT PUMPKIN-- ... always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shiny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 varies, 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Thoroughly wash the outside of the pumpkin.
- Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
- Cube the pumpkin into large pieces.
- Place in a large pot with just enough water to steam the pumpkin.
- Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
- Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
- You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
- Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
FAMILY-FAVORITE PUMPKIN PIE RECIPE | ALLRECIPES
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!
Provided by B52JUNEBUG
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 2 hours 25 minutes
Prep Time 1 hours 0 minutes
Cook Time 55 minutes
Yield 2 pies
Number Of Ingredients 11
Steps:
- Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
- Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
- Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
- Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
- Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
- Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.
Nutrition Facts : Calories 281.9 calories, CarbohydrateContent 36.9 g, CholesterolContent 60.2 mg, FatContent 12.4 g, FiberContent 2 g, ProteinContent 7.2 g, SaturatedFatContent 4.5 g, SodiumContent 338.2 mg, SugarContent 22.4 g
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Total Time 35 minutes
Calories 203.6 per serving
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FAMILY-FAVORITE PUMPKIN PIE RECIPE | ALLRECIPES
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!
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Reviews 5
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Reviews 5
Total Time 2 hours 25 minutes
Category Desserts, Pies, Pumpkin Pie Recipes
Calories 281.9 calories per serving
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Reviews 3.6
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From delish.com
Reviews 3.6
Total Time 35 minutes
Category Halloween, appetizers
Cuisine American
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