Thread: What to do with those Sugar Pumpkins?

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I'm guessing TK wants to keep his secrets to himself since he hasnt chimed in.
I'll give the weird looking dutch pumpkin a try and see what happens

MsM

Sorry, I don't have a lot of time to "surf" right now. I'm on location down in Burbank this week and they're working me like dog trying to get a big proposal out.

From time-to-time, I actually have a minute to myself where I can read and catch up.

Originally Posted by MsMeeple

Hahahaha SusieBoo!

Cinders: I googled sugar pumpkin and they look just like a regular pumpkin but smaller...at least from the outside. This is the pumpkin that's available here. Does it look ok to make puree with?

Sugar (or pie) pumpkins are thicker and denser, which means you get more pulp from the pumpkin. The meat is sweeter, too.

I think you could use a carving pumpkin to make pumpkin pie, but you would probably end up using more pumpkins to get the same amount of pulp and you may also use more brown sugar for the sweetness.

Thanks
Going to give it a try with the strange looking dutch pumpkin in the pic and if that fails go for a small carving pumpkin and see what I come up with.
Oh and try not to work too hard

MsM

How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can! - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs
is a link to a site that has a picture of a pie pumpkin and directions on how to make the puree from the pumpkin and what the pumpkins are sometimes called in places other than the US. Hope this helps.

Great link Gothriken, thanks!
Japanese pumpkin eh? If the dutch one doesnt work out, might have to give it a try.
And who would have thought that canned pumpkin was really canned squash! What a rip off

MsM

Gothikren, what a great link! I've got that bookmarked. I never knew you could substitute butternut squash (or, as one of the comments said, turban squash). I grew butternuts this year and still have several small ones left, so maybe I'll give that a try! I also never knew that you could actually have success with a variety other than a "pie" pumpkin.

Thanks for providing that link!

TK421, that was a great post, I enjoyed it so much. Made me think of baking pies with my grandmother. I did not inherit teh pie making gene, however. Luckily my sister did and she is the official pie maker on Thanksgiving (and all other days )

I have watched my mother make pumpkin pies for years and just recently started baking them myself. Even though I follow the recipe and remember everything she does, I don't think my pies are as flavorful as hers. Maybe its the brand of spices, or the little extra pinch of this or that, or maybe it's just that the pie tastes sweeter when she bakes them!

Don't know for sure, but I'm really looking forward to a goodl, homemade pumpkin pie tomorrow!

I have only tried making my own from scratch pumpkin puree one time. I don't think I had the right kind fo pumpkin because it didn't taste much differrent from the canned puree.

If you're interested in other frontier-types of foods to make, you can make butter. I prefer to use a mixer but if you have a good half hour or more the recipe i have says you can shake it in a jar by hand. Take some whipping cream, any amount you want whip or shake till it gets to be whipped cream. Continue to stir and it will look similar to scrambled eggs, keep beating it will begin to separate the butter from what looks like skim milk. After a bit of mixing you can strain it out, and rinse the butter to get rid of any milky substance til the water runs clear. Squeeze the butter by hand to help get out any excess liquid. Then mix in some salt to your own taste and voila!