Fresh Pumpkin Puree for the Best Pumpkin Pie!

Using your own pumpkins will make the best tasting pumpkin pies! It’s super easy and it produces a fresher-tasting pie. Use 2 medium sugar pie or other eating pumpkins. Field (Jack o’ Lantern) pumpkins don’t make the best pies, but Casper or Cinderella pumpkins will work fine. Preheat oven to 400 degree Fahrenheit. Cut out the stem, quarter the pumpkin lengthwise and scoop out the seeds. Bake the quarters cut side down in a shallow roasting pan with a little water in the bottom, until tender, about an hour. Let cool, then scrape the flesh from the skin and run it through a food mill for a nice puree. Use puree in your favorite pumpkin pie recipe. Freeze any left over puree for up to 2 months.
Tip: Pumpkin pie is at its best baked the day it is served without ever being refrigerated. Schedule your baking so that you can take the pie out of the oven just as you slide the turkey in. Enjoy!

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1 Comment

Filed under Preserving, Recipes from the Garden

One response to “Fresh Pumpkin Puree for the Best Pumpkin Pie!

  1. Pingback: Pumpkin Puree How To | Desert Sage CSA

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