I would never choose to make anything called picked pumpkin, but since this recipe received five stars from every reviewer and I had a spare pumpkin, I thought I would try it. I have never done anything with a pumpkin except carve a face into it before this. Overall I thought it turned out great and was easy to make. I used a small white pie pumpkin (never saw one before so I bought it) and when I cut it up, it yielded 1.3 lbs so I adjusted the rest of the recipe accordingly. I followed the directions as written, but I needed to boil it the second time for more than five minutes. I kept adding two and three minutes at a time since it was not looking translucent. I probably boiled it 15 minutes total and then I let it set in the pan to cool. It continued to turn more translucent as it cooled and did not appear to be over cooked. My batch fit perfectly into a one quart mason jar. After being in the fridge a few hours I tasted it. It was nice and crisp without being hard or chewy. It’s also more sweet than sour. I am going to serve it on my relish tray for Thanksgiving and I bet know one will guess what they are eating (haha!). I think the recipe as written will yield about three quarts of picked pumpkin based on weight of my portion.
Was this review helpful?
1 user found this review helpful
I would never choose to make anything called picked pumpkin, but since this recipe received...