Aka, Pumpkin - Stevie's Crazy Kitchen Blog at Allrecipes.com - 317576

Stevie's Crazy Kitchen

aka, PUMPKIN 
 
Dec. 14, 2013 11:15 pm 
Updated: Dec. 17, 2013 8:17 am
It was a post or two ago, that I chatted about friend Deni providing me with what she called a "pie pumpkin."  I have since learned that they are also called New England Pie, or Small Sugar pumpkins.  Now, I'd never heard of any of these, nor can I say that I've ever seen one in a store... 

Today, I decided that I'd best do something with it, before it rotted on the counter, so I cruised the web to see just how to prepare it to make puree.  Not being totally ignorant, I was aware that this would need to be cooked first, but I was not quite sure how to go about doing that simple task.

As with most winter squash, I found the usual directions to cut in half, clean out seeds and pulp, place cut side down on a baking sheet and bake in a moderate oven.  Deni, however, had told me that her sister puts these small pumpkins in her slow cooker...  I was leaning toward micro-cooking it, as I've done for years with acorn squash, and only recently with a butternut.  It was here at allrecipes that I found microwave directions, though the cooking time seemed long to me, as it directed 15 minutes on high power.  For an acorn, I usually cook only a few minutes!

What could I lose, I asked myself...  I believe the pumpkin cost me all of 25 cents, so I bit the bullet and stabbed it a dozen times with a sharp tipped steak knife, placed it on a paper towel covered plate, and into the micro.  Setting the time for 10 minutes, not the 15 that was suggested, I pushed the "start" button, and watched as the pumpkin revolved on the turntable.  After about 2 minutes, it began to rock occasionally, so I opened the door, and stabbed a couple more times with the knife, presuming that it was steam building up inside that was causing the rocking motion.  (I feared that the darn thing would explode within the micro!) 

By the end of the 10 minute cycle, the pumpkin pierced easily with the knife, though directions suggested stabbing with a fork to test it.  I removed the plate setting it on a hot pad to begin to cool.  It was still rather warm to the touch when I cut it in half and began scooping out the seeds and pulp.  It cleaned out very easily, and the skin had begun to pull away from the meat at the bottom.  How cool is that?

I was running out of time, as I had to leave for a while, so I scooped out all of the meat placing it into a zipper bag, squeezed out the air, and plopped it into the freezer with a note...  "Puree before using."  I have every intention of turning this into a pie for Christmas... unless I make it and we eat it all first, that is!  I'm also intending to add the remaining puree from the can that I opened some days ago, unless it begins to mold in the frige first...  It too will end up in the freezer unless I use it all first.  Sounds like a pie to me - I've already made two batches of pumpkin cookies from the canned pumkin, and still have half left.  I must also use my heavy cream soon, as it's been in the frige for a while...  I hear ice cream rather than whipped... warm pie with homemade ice cream sure sounds like a winner to me!

Thus, "pie pumpkin" is yet another first for CRAZYCOOK, and off I go, heading for the big holiday of my year...  I've much baking left to do for the neighbors.  Years past, I've bought gift bags, but this year I've collected buckets from cheap store bought ice cream.  All they need is a little decor on the lids and goodies inside - I think they'll make wonderful gifts. 

Happy (CRAZY) Holidays to all!
 
Comments
Dec. 15, 2013 8:42 am
Hey Stevie, glad you found something to do with that pumpkin:) The weather here is very cold and snowing like crazy. Almost tempting to go stay at my sister's house in Arizona. Maybe in Feb. if all goes well. I made 14 doz. cookies yesterday that are for others. Have a great day.
 
Dec. 15, 2013 11:47 am
I haven't made fresh pumpkin purée in years! Next year maybe. I ran into the same issue with microwave instructions for butternut squash. Had I followed them I would still be cleaning up the mess! I love the idea of using ice cream buckets as gift buckets. I must file that idea away too. It sounds like your holiday preparations are well underway, while I seem to be going in fits and starts. Be well, my friend.
 
Dec. 15, 2013 2:08 pm
manella, I can't even IMAGINE making 14 doz cookies in one day! I just finished one batch of cookies, and a pan of bars/squares and I'm pooped! Great thing to do though when it's snowing like crazy, I guess - keep ya warm at least! Be well!
 
Dec. 15, 2013 2:12 pm
BigShotsMom, the way my book says to cook acorn squash works great, but following the same for butternut didn't work so well - was was uncooked at the "seed end." The pumpkin did turn out great, though, but I kept a close eye on it, lol! Per the buckets, not sure if I have enough, but I'll root around a try to find a couple more - I tend to keep junk like that... No wonder the house is full of cr@p! Happy holidays!
 
Lela 
Dec. 16, 2013 7:23 am
Pumpkin pie sounds good Stevie. Thanks for the tip on microwaving the pumpkin. I would of thought it would be boiling on the stove or all day in the crock pot. Maybe I will get brave one day and cook a pumpkin.
 
Dec. 16, 2013 1:01 pm
I love fresh pumpkin! That is what I use. One year I was lucky enough to grow my own. What a nice flavor they had! I have full confidence yours will be great in a pie!!
 
Dec. 17, 2013 8:17 am
Jim usually makes the pumpkin pies as his are the best! You've got me hankering to try one from a pumpkin! I too have been busy with the cookie baking 12 dozen down and 8 more to go! Saved the gingerbread men for last... my favorite!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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