[FTS]

Originally Posted by danalyn

I don't make pie because I don't eat pie. Therefore if the males of the house want pie they can buy it or learn to make it...

Awww, not even for a birthday or something?

[H.M. Murdock]

Originally Posted by Kepa

Oh wow, so you roast the pumpkin first before making the... "pie substance thing" out of it? That's pretty cool!

Yes sir.
Until it's roasted, a pumpkin is just another squash.



Yes. A squash. Squashes are gourds, also.
When it's roasted, it softens to a manageable extent, the juices flow, and the starches turn to sugar. At least that's what happens based on my own observations. The actual chemistry of it is shaky at best. Wikipedia would be more accurate. *giggle*
After it's been roasted and put through other steps, you can scoop the pumpkin out, leave the empty shell, roast the seeds for good snacks to make up for the dive-bomb you're about to put yourself through with the pie, and season the meat with mace or nutmeg, cloves, cinnamon, etc. And that's the way my grandmother makes pumpkin pie.
Well. She used to.
You get the same general flavor out of a can, though- the only real difference between scratch and can is a few preservatives. And when you're swamping it with whipped cream and having hot chocolate with it, honestly, what's a few preservatives?

We don't have pumpkin pie filling in a can over here, so we'd have to roast it ourselves I guess.

Originally Posted by Old Fashioned Living

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375< for 1 ½ to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

Note: The average pumpkin pie recipe calls for "one can" of pumpkin. These cans contain 15 ounces, which is just a hair under a cup and a half.