Wednesday, September 29, 2010
Cooking and Pureeing a Pie Pumpkin
I bought a Pie Pumpkin at the store last week. I ended up posting it on Creatively Domestic's Facebook page because I was so excited to get a little taste of fall.
But after I got it home, I started doubling guessing how I was actually going to execute that cute little pumpkin into usable pumpkin puree. After skimming a few cookbooks, this is how I did it!
Cut out the core, spilt the pumpkin, remove the seeds and "goop" from inside the pumpkin. I saved the seeds to roast them later in the day. My son was excited to help, but got about half a handful into the "goop" and said "I'm all done, Momma."
Cut the halves into managable pieces. I cut the whole pumpkin into eight pieces and piled them into my steamer all ready to go with boiling water in the pan. Steam for approximately 15 minutes or until you can stab through the pieces with no resistance. I've also seen directions to roast the pumpkin or boil it, but this worked best for me. (still too hot around here to crank on the oven!)
Remove the pumpkin pieces from the pan and let cool until you can handle them without burning your fingerpads off!
Remove the flesh from the peel, either by scoping it out with a big spoon, cutting off the peel or peeling it off with your fingers. (I seem to get the most messy in these projects!) Puree in a food processor with a couple of tablespoons from the steaming water until it runs smoothly. I did it in about 3 batches.
Spilt the puree into 15 ounce portions (similiar to a store bought can's size) or 1 cup portions. Freeze.
Here's some pumpkin recipes:
Pumpkin Cornbread Muffins
and I also threw a couple spoonfuls in my son's scrambled eggs and he was none-the-wiser. :)
Simple Cooking | Easy Cooking