Sassy Pumpkins Recipe Reviews (Pg. 1) - (16458669)

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Sassy Pumpkins




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Pumpkin Maple Pie Supreme

Reviewed: Dec. 9, 2010
BRILLIANT Pie!!! I was born and raised in Vermont, but now live in Scotland. I had to learn how to make pumpkin pie from scratch (no canned pumpkin over here), and discovered fresh stuff is far better...and being a Vermonter, I ONLY use real Vermont Maple Syrup...This is truly a Vermont Pumpkin Pie!! Fantastic!!
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Libby's® Famous Pumpkin Pie

Reviewed: Dec. 9, 2010
I grew up with this recipe and was so upset to discover that in Scotland they don't sell tinned pumpkin!! It was too late for me to beg family to send some over, so decided to try and make it with fresh pumpkin. I'm so glad I did, I love it even more with the fresh pumpkin!! So I tried it 2 different ways, the first and least successful way was to boil the flesh, this made it really watery. The other, far more successful way, was to bake the flesh with the skin still on. Bake until soft, then scrape flesh from the skin into a sieve over a bowl. Using a spoon or spatula, rub the flesh through the sieve...this is VITAL, don't be tempted to process it in a food processor or by using a hand blender, as you won't like the finished pie filling's result. Do the work, it's worth it. By sieving it, you remove any fiberous bits and get a very silky pie filling. I then go on to put the sieved pumpkin into a bit of cheese cloth to drain excess liquid from the pumpkin to make it thick like the tinned pumpkin is, but this step is not vital, and can be used without draining it's liquid. Then simply follow the Libby's pie recipe...but my family and I LOVED the results from using fresh pumpkin so much that we will never go back to tinned pumpkin again. I cook extra pumpkins & freeze in measured quantities for use whenever I'm in the mood for pumpkin pie or little pumpkin tartlets.
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Pumpkin Butter

Reviewed: Dec. 7, 2010
Love this Pumpkin Butter & grew up making it from fresh pumpkin. My mother didn't believe in using tinned pumpkin as fresh is better. If you cook your pumpkin flesh first, please don't boil it as you really do lose a lot of flavour! Instead, roast the pumpkin pieces to concentrate the flavour. Simply cut your pumpkin into large hand size pieces, scrape away seeds but leave the skin on. Place pumpkin pieces, skin side down) into an oven dish, prick flesh with a fork (not sure why but Mom always did it so I do it, too) & roast/bake in moderately hot oven until flesh is tender. Leave pieces to cool & then scrape the flesh from the skin to purée down. Personally, I put the liquid that results from the baking into a bowl, then push the scraped flesh into a sieve to ensure a very silky purée, rather than using a food processor to purée it. Mix the sieved flesh with the liquid and then your ready to add your sugar & spices to cook down. For something a little different, add a wee tablespoon of whiskey to the pumpkin butter for an extra kick - it's hubby's favourite to start Christmas morning. My British neighbours LOVE my Pumpkin Butter, Rum Balls and Green Mountain Chutney that I make and give out at Christmas =)
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27 users found this review helpful

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