Pumpkin Pie Filling
photo by 0bee40dd
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
32 ounces, dep. on pumpkin
ingredients
- 2 fresh pumpkin
- 118.29 ml butter
- 236.59 ml brown sugar
- fresh ground nutmeg
- fresh ground cinnamon
- kosher salt
directions
- Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
- Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
- Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
- Smear the inner surfaces of the pumpkins with the butter.
- Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
- Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
- Let stand to cool.
- Gently cut away the outer skin. (This is great for compost!).
- Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
Reviews
-
Thank you for saving the day! I wasn't sure how to do this, but when I got 40 free pie pumpkins, I had to find out! So easy and economical. I didn't cut mine in half, just hacked the top off and saved the seeds for pepitas. Mine weren't quite done after 30 minutes, but just turned off the oven and left them overnight. Now, on to search for what do with all this pumpkin!
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RECIPE SUBMITTED BY
I'm one of those lucky people who gets to work from home (for now), so I have a bit of time here and there to try out new ideas in the kitchen to keep my foody-brained kids and hubby entertained.
I'm also a compulsive do-it-yourself-er. I knit, sew, cook, sculpt, paint, and do whatever home improvements I can shoe-horn into my budget.
I tend to buy base ingredients in bulk and then make as much as I can from scratch. I also (most years) try to keep a well-stocked garden for fresh veggies and herbs, and that's a heck of a challenge up where in rural Wyoming.
As far as cookbooks are concerned, I am painfully spoiled since I inherited all of my grandmother's gourmet cookbooks, including her translations of my grandfather's royal Austrian recipes. And yes, that includes squab, quail, boar, venison, and moose. Beyond that, I also tend to collect as many recipes as I can get my hands on, modifying them to fit the kids' tastes and my locally-available ingredients (a serious consideration, especially in the winter time).