How do I prep fresh pumpkin for a pie?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by shelleyd2008, Nov 30, 2009.

  1. shelleyd2008

    shelleyd2008 the bird is the word

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    Sep 14, 2008
    Adair Co., KY
    I've got a couple of 'halloween' pumkins sitting around that I need to do something with. How would I prep them for pie? Do I peel and boil them?
     
  2. chickon baby

    chickon baby Chillin' With My Peeps

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    st charles
    I cut the stem off,cleaned out the seeds and stringy inside stuff.Then I cut them in quarters and layed them on a foiled cookie sheet.Baked at 350 for abt 1 1/2 hrs till soft.Then cut the skin off n put pieces in the food processor till it was mush.I had froze some in zip lock bags and made pies with some.I found a recipe on the internet.I used condensed milk VS the evaporated and it was soooo creamy n flavorful. Im going to make pumpkin bread tomorrow..Enjoy.
     
  3. ranchhand

    ranchhand Rest in Peace 1956-2011

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  4. CANDLE98

    CANDLE98 Chillin' With My Peeps

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    oh and baking them smells sooo good! don't worry if your pumpkin pies are a little lighter in color than normal, they will still taste good!
     
  5. mistari

    mistari Out Of The Brooder

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    Jun 1, 2009
    Here is my secret recipe for fresh pumpkin pie.. i used an ordinary recipe and made my own corrections to it.. hope you like it


    1 pumpkin.. type of pumpkin doesn't matter use enough to make 3 cups of mashed pumpkin
    1 can evaporated milk
    about 1 tbsp annatto seeds (opt)
    1/2 cup amaranth flour
    1 cup sugar
    1 1/2 tsp cinnamon
    1 tsp ground cloves
    1 tsp allspice
    1/2 tsp ginger
    4 fresh eggs! if you have them which i assume everyone here does
    1 pie crust, i buy mine in the store or you can make your own

    Start by chopping up the pumpkin, scooping out all insides with a spoon and then peeling the orange skin off the pumpkin. put this in a ready steamer pot on the stove and steam until completely soft. While the pumpkin is cooking take some annatto seeds (can be found in the mexican section of the store) and grind them in a mortar & pestle. when they are ground pur some hot water in and let sit for a few minutes. put the cooked pumpkin with the evaporated milk in the blender. blend until there are no lumps. add the top layer of red water in the blender from the annatto seeds into the mixture but try not to let any seeds into the blender, just the red water. i do this just to give the pie a better orange color, completely optional.

    (optional) to prepare the amaranth
    amaranth is an ancient grain from mexico which you can find in some supermarkets or online. i put it in the pie to add a nice nutty flavor. i start by popping the amaranth seeds in a hot! small pot with lid. pop it like popcorn 1-2 tbsps at a time until you have the desired amount of amaranth. no more than about 1 cup. when you're done you should have a bowl of tiny popcorn seeds. blend them in a coffee grinder until you have a fine flour.

    in a bowl (i use a kitchenaid) pour in the pumpkin mixture from the blender. mix in all sugar, spices and amaranth flour. then add eggs. when the mixture is sufficiently blended together pour into a pie crust and bake at 425 degrees F for 15 minutes and then reduce temp to 350 and bake for 45 more minutes.

    send me a message if you have any questions! [​IMG]
     
    Last edited: Dec 2, 2009

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