STEAMED PUMPKIN RECIPES
STEAMED PUMPKIN FOR PUMPKIN PIE RECIPE - FOOD.COM
This recipe gives a moist, but not watery, pumpkin mash for pie filling. I used this for "Vanderbilt's Rich Old Fashioned Pumpkin Pie", and the results were excellent. Everyone commented it was the best pumpkin pie they'd ever had!
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 pies
Number Of Ingredients 2
Steps:
- Cut the pumpkin into manageable pieces, then cut off the rind.
- Cut the pumpkin flesh into pieces that are the same size.
- Remove all seeds and stringy bits.
- Steam the pumpkin pieces over water for about 20 minutes.
- It doesn't take long until it mashes up under the pressure of a fork.
- Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.
- Prepare to toss and drain this pumpkin from time to time, for about a day and a half. There seems to be a lot of water that continues to seep out. (Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.).
- At a certain point, not much water comes out.
- You can reheat the very mushy amount (which yields only about 3 cups!), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger). The spices will be more intense if you blend it all when the pumpkin mash is warm.
Nutrition Facts : Calories 502.3, FatContent 1.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 19.3, CarbohydrateContent 125.6, FiberContent 9.7, SugarContent 26.3, ProteinContent 19.3
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
More about "steamed pumpkin recipes"
STEAMED PUMPKIN FOR PUMPKIN PIE RECIPE - FOOD.COM
This recipe gives a moist, but not watery, pumpkin mash for pie filling. I used this for "Vanderbilt's Rich Old Fashioned Pumpkin Pie", and the results were excellent. Everyone commented it was the best pumpkin pie they'd ever had!
From food.com
Total Time 50 minutes
Calories 502.3 per serving
From food.com
Total Time 50 minutes
Calories 502.3 per serving
- You can reheat the very mushy amount (which yields only about 3 cups!), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger). The spices will be more intense if you blend it all when the pumpkin mash is warm.
See details
BULGARIAN STEAMED PUMPKIN - TRADITIONAL RECIPE FROM THE ...
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From balkanrecipes.com
Total Time 30 minutes
Category Dessert
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STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES RECIPE ...
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STEAMED PUMPKIN CUSTARD RECIPE - SERIOUSEATS.COM
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THANKSGIVING TRADITIONS AND STEAMED PUMPKIN PUDDING-PART 2 ...
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From sunnysideupnutrition.com
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STEAMED CHRISTMAS PUDDING RECIPE | ALLRECIPES
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