Made this tonight with some minor modifications. Used pumkin pie spice II recipe from this site with freshly grated nutmeg. Instead of baking the pumpkin - I quartered it and microwaved it w/ 1" on water in a covered caseroll dish for approx. 20 minutes on high. The pumpkin easily lifted out of the skin in bigchunks. I then used my food processor to puree it. After pureeing - I placed it in a close mesh strainer and let it drain the water out of it for 15 minutes (I got about 1/2 a cup). I cooked the pie filling mix that didn't fit into the pie in a couple of custard cup (they were finshed 12 minutes before the pie was cooked). Yummmmm!!!! I'm definitely going to purchase some more pumpkins to do this again. From what I understand - the puree freezes well. You can also use butternut squash to make this with identical results.
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Made this tonight with some minor modifications. Used pumkin pie spice II recipe from this...