The Mudcat Café TM
Thread #74570   Message #1301908
Posted By: jeffp
20-Oct-04 - 01:06 PM
Thread Name: BS: Pumpkin Pie
Subject: RE: BS: Pumpkin Pie
If you can get sugar pumpkins (sometimes called pie pumpkins), they work so much better for pie. They are smaller, but the flesh inside is much thicker than the jack-o-lantern variety. The ones we get around here (Maryland) are more brown than orange. I cut one in half, scoop out the seeds, place the halves cut side down on a baking sheet with a raised edge, and roast it in the oven at around 375 degrees. After the flesh gets soft, about an hour or so, I scrape out the meat, puree it in a food processor, and drain it in a colander lined with coffee filters. The resulting puree can be frozen for at least a year with no discernable loss of flavor or texture.

I also use allspice in my pies instead of clove. And fresh-grated nutmeg rules!