Prep 30 mins
Cook 20 mins
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!
- 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.