How do i prepare pumpkin for pie from scratch.?
Chop your pumpkin into 1-1.5 inch cubes (removing the peel). Cover with water in a big pot and boil for app. 15 minutes, or until fork tender. Line a colander with cheesecloth. Empty pumpkin into colander and let sit, draining, until it’s cooled down (pumpkin absorbs a LOT of water and needs a lot of time to drain). Once it’s cooled enough, place the colander inside a large bowl, cover loosely with plastic wrap, and let sit in the fridge overnight (some more water will continue to drain off). The next day, mash or puree enough pumpkin for your recipe. Freeze any remainder in ziploc bags. Edit to add: One person mentioned roasting – while this is FAR easier than my whole process of boiling/draining, I find that roasting gives the pumpkin too much of a smoky/rustic flavour that’s better for savory dishes, rather than pie. Just my opinion. 🙂 And while a sugar (pie) pumpkin IS better, a jack-o-lantern pumpkin works too. The stores in my area don’t always carry pie pumpkins so I have to ma
