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Newest Member: Jelderene (51775)

User Topic: Fresh pie pumpkin puree?
♀ 32616
Member # 32616
Default  Posted: 4:12 PM, November 25th (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

I've made two from scratch pumpkin pies, same recipe for the pie, different recipes for the puree, the first was amazing the second was watery and flavorless.

Trying to find the first recipe (some blog from 5 years back) to no avail. I swear it roasted skin side down with a light coat of olive oil, but I can't seem to find any recipes like this. The general consensus seems to be skin side up, with a bit of water, and then various methods for reducing water.

I'd like to try skin side up with coconut oil but I'm hesitant to try things that don't have at least second hand experience.

So for those who make puree, would coconut oil spoil the flavor? Would I be drying out my pumpkin?

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Posts: 3636 | Registered: Jun 2011 | From: The Valley of the Sun
♀ 24518
Member # 24518
Default  Posted: 7:41 PM, November 25th (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

I don't put anything on my pumpkin when I'm cooking it to use in pies. It could just be differences in the pumpkins you used, and not the method of roasting.

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Posts: 12458 | Registered: Jun 2009 | From: DeepInTheHeartOf, TX
♀ 25144
Member # 25144
Default  Posted: 9:48 PM, November 25th (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

Hi Crescita,
I just did this with butternut squash (used it in a pie). I just cut it in half, took the seeds out, put it in a pan with foil tightly around it, and baked it on 225 degrees for a couple of hours. Low temperature helped the skin not burn, not adding water kept it from getting sloppy. Oh, and I cooked it skin side up.

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Posts: 1718 | Registered: Aug 2009
Topic Posts: 3

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