Can Pumpkin to Real Pumpkin

Updated on October 31, 2009
L.H. asks from Royersford, PA
7 answers

I am one that will not use can pumpkin in my recipes and it does make a huge differnece to the people that eat the bake goods.. The proublem i am having is that most recipes call for canned and i dont use canned. I have tried making cookies with real pumpkin and the cookies come out soft which is great.. but then when i go to put them away, them are to soft and blend together.. I have tried adding more flour to thicken the batch but doesnt seem to help. Has any other mothers used real pumpkin? And is so where have u found your recipes or might have some that they would like to share? Also i am wanting to try pumpkin pie.. Any ides or greatly welcomed.. Thank y all moms and people who bake out there and even to thouse that dont always get the chance but enjoy the sweets that come...

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B.D.

answers from Pittsburgh on

The last poster might be on to something because I believe it was my grandfather who said that canned pumpkin is not really pumpkin. I believe he said it was winter squash which I believe butternut squash is.

I have made pumpkin pie from scratch and it did have a different consistency. I believe the recipe came from Martha Stewart the TV show.

My inclination was to use the cheesecloth like you would to get yogurt cheese. Or if the recipe calls for liquid you may want to omit the liquid.

Keep experimenting and let us know if you discover the secret!

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D.P.

answers from Pittsburgh on

Can you use a sieve to press as much water out of the fresh pumpkin as you can? There's more liquid in fresh pumpkin than in canned pumpkin.

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T.B.

answers from Pittsburgh on

I think Denise is right. I pureed my own pumpkin last year and froze it, and the last batch got used up recently. The quality varied batch to batch, but overall, just too much liquid. You could try leaving it in a sieve or a piece of cheesecloth over a container in the fridge overnight (like they make creme fresh or thick yogurt)? But I used it like canned - breads, cookies, etc. The only recipe that seemed to "fail" was the pancakes - my hubby used the last, really watery batch and it almost "stole" the flavor from the pancakes - I thought he left out baking soda or powder and never guessed he had ADDED the pumpkin:) The trials and tribulations of baking from scratch:)

Good luck!

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E.G.

answers from Pittsburgh on

My first question is which type of pumpkin are you using?

Neck pumpkins are meatier and don't contain as much water as the jack-o-lantern type pumpkins. I've used both types in making breads, pies, and one type of cookie. Now, I can't say that I've noticed a significant difference in taste between the types of pumpkin, however, I don't like "bland" pumpkin pie (I always add heaping measurements of the spices in the recipe).

Now for baking I prefer to use the neck pumpkin because it takes less work to prepare. (Apparently you can also substitute butternut squash in recipes and acheive a very similar result.) The easiest method I have found is to cut the pumpkin into sections and then slice those sections in half, don't peel the skin off. Scoop the seeds out of the bulb on the end. Then spray a baking dish with PAM, add a little water (like a 1/4") and bake cut side down at 350 until soft (could take a hour or more). At least, let the pumpkin cool enough that you can touch it, then spoon the meat into a blender to puree. (I use the same process to make butternut squash puree for baby food).

Now for jack-o-latern type pumkins, the method I use is quite similar. While preparing to carve a jack-o-lantern for my 19-month old daughter last night, my husband scooped out all of the seeds, then scraped the sides to remove the flesh to get the pumpkin to a more desirable thickness. We saved this flesh and I will be making pumpkin pies this morning.

To make puree from this type of pumpkin, I sprayed my 2 9x13 casserole dishes with pam, dumped in the pumpkin, covered it with foil, and baked it at 350 until the juices were boiling and the pumpkin was soft (It took a little more than an hour). Then I pressed the pumpkin through a seive to remove as much water as possible, then pureed it in the blender. We had between 5 & 6 lbs of flesh and I got 32 ozs of pureed pumpkin. If you aren't making a jack-o-lantern, I would peel the pumpkin & cut into small chunks so they cook faster.

Here is the pumpkin pie recipe I use:

"Traditional Pumpkin Pie" from Best of Country Pies
Yield: 2 9-inch pies (6-8 servings each)

Crust:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork unitl dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in pie plate. Place pastry in plates; trim pastry (set scraps aside if leaf cutouts are disired) and flute edges. Set shells aside.

0r E.'s variation - one box of pillsbury pie crusts, prepare shells as directed on box.

Filling:
6 eggs
1 29 ounce can solid-pack pumpkin or 29 ounces of home-made puree
2 cups packed brown sugar
2 (heaping) teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger or 1 1/2 (heaping) teaspoons of pumpkin pie spice
2 cups evaporated milk

Beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, and remaining spices; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 for 10 minutes. Reduce heat to 350, bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. Store in the refrigerator. If desired, cut the pastry scraps with a 1-in leaf-shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 for 10-15 minutes or until lightly browned. Place on baked pies.

I hope this was helpful. Good Luck!

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T.C.

answers from Erie on

Hi there!

I've found that it helps to drain the pumpkin for a little while -- let it sit in a sieve or colander and drip into bowl. Squeeze it out using a light cloth -- some flannel or a thin washcloth or very tight cheesecloth -- if you're in a hurry. Our pumpkin pie was kinda.... juicy... the first time. :o) I was also considering trying to bake it instead of steaming it but haven't gotten around to experimenting yet.

Good luck!!

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J.J.

answers from Allentown on

We often use butternut squash instead of pumpkin as it is not watery like pumpkin and has a very similar taste.

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T.S.

answers from Philadelphia on

I use real pumpkin for a delicious pumpkin chocolate chip cake, and I do have problems with the liquid in it. I like the idea someone gave to use a sieve. I'm going to try that!

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