Pumpkin Pie From Scratch- Part Three

Now the actual process of cooking the pie pumpkin comes next. Here’s what you do-

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I’ll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven.

Method 1 – Put it in a microwaveable bowl
Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. Put a couple of inches of water in the bowl, cover it, and put in the microwave.

Method 2 – Steam on the stovetop
You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). Darlene uses a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!

Cook the pumpkin until soft
Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Scoop out the cooked pumpkin
Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Many times the skin or rind will simply lift off with your fingers. I’ll bet you didn’t realize making your own pumpkin glop… err, “puree” was this easy! Note: There are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content). Drier, sweeter, fine-grained pies; the small (8″ across) ones called “pie pumpkins” are best.

Watery pumpkin?
If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference – I wouldn’t be TOO concerned about it!

Again, don’t go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!

Puree the pumpkin
To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. A regular blender works, too. Or a food processor or even just a hand mixer with time and patience. With the hand blender, it just takes 2 or 3 minutes!

Done with the pumpkin!
The pumpkin is now cooked and ready for the pie recipe. Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer On the other hand, you may NOT “can” it.

But, for now, I’m going to “can it” until Part Four, which will come your way tomorrow. By the way, that’s the final part of this recipe.