Do you think fresh pumpkin puree is worth the effort?

M

marilynfl

Moderator
Reading my new yogajournal, they suggest that fresh pumpkin puree will allow you to omit a larger portion of sugar from a recipe because "tinned" pumpkin is bitter--thereby requiring more sugar.

Here's what CookingLight says;

Canned versus fresh: Preparing canned pumpkin is quicker, but fresh tastes sweeter. When it comes to nutritional value, fresh packs more fiber, but the heat used during the canning process causes more "bioavailable" beta-carotene to form. That means the body can process the nutrient more effectively, Kitchin says.

I remember doing a test YEARS ago (okay, okay...it was actually DECADES ago.) I bought a "baking" pumpkin (for some reason "French pumpkin" is coming to mind...or maybe "sugar pumpkin"?) Anyway, took forever to find it, then I went through all the work of cleaning that sucker out and prepping it for pumpkin pie. Then I made two pies (same recipe), the one using the fresh puree and another using pure canned pumpkin. My father (Prime Test Case #1) said he couldn't taste any difference. Then he told me they both tasted good. (that's my dad for you.)

At that point, I figured WHY? Why go to all that work if there is no difference?

Since then I've always used tinned pumpkin. Now I'm wondering if I should give "fresh" another chance.

Stopped by at Walmarts today and they have huge bins of pumpkins...half wear a label marked "pie pumpkin"--but they look exactly like the ones for jack-o-lanterns. Is this just a marketing ploy?

Questions:

What should I look for to use a "fresh pumpkin" for baking a pie?

What is the best way to prepare said pumpkin?

Or...was my dad right? Why should I even bother?

 
Rec: Easy Fresh Pumpkin Puree - Classic Home Desserts

Found this online/inside Classic Home Desserts by Richard Sax: (page 540) 'Click' link below.

Years ago my co-worker gave me her recipe. I don't remember the recipe saying to purchase small special pumpkin pie pumpkins or sugar? pumpkins

This recipe sounds easier than what I recall.
I'd like to try this again.

http://books.google.com/books?id=1xJKoxE0WtgC&pg=PA540&lpg=PA540&dq=easy+fresh+pumpkin+puree+Richard+Sax+Classic+Home+Desserts&source=bl&ots=U5OKEWE9XQ&sig=YqoUrd0SEW_uHoVQGm6zDbadTgo&hl=en&sa=X&oi=book_result&resnum=1&ct=result

 
This intrigues me: Guy Savoy's French Pumpkin Pie

French Pumpkin Pie (Tourte au Potiron)
SERVES 8 (see link for photo)

Make Guy Savoy's pumpkin pie the day you plan to eat it.

6 tbsp. butter
3 lbs. kabocha squash or cinderella or
cheese pumpkin, seeded, peeled, and diced
2 granny smith apples, peeled, cored, and diced
3⁄4 cup brown sugar
1 vanilla bean, split
1⁄4 cup shelled pecans, chopped
2 7 1⁄2" × 14 1⁄2" sheets puff pastry
1 egg, lightly beaten

1. Melt butter in a large skillet over medium-high heat. Add pumpkin and apples, and cook, stirring occasionally, 8–10 minutes. Reduce heat to low, add sugar and vanilla beans, and scrape browned bits from bottom of skillet with a wooden spoon. Cover skillet, and cook until pumpkin and apples are very soft and jammy but still holding their shape, about 30 minutes. Set aside to cool. When cool, discard vanilla beans and stir in pecans.


2. Preheat oven to 350°. Roll out 1 sheet of puff pastry into a square on a lightly floured surface. Using an 11" tart ring as a guide, cut out a circle and set aside. Roll out remaining sheet of pastry into a square; then ease pastry into the tart ring, and set on a parchment-lined baking sheet. Trim edges to overhang by 1⁄4". Fill pastry with pumpkin mixture; then lay reserved pastry circle over filling. Tuck edge of top pastry between filling and bottom pastry, and brush surface with egg. Fold overhanging bottom pastry back over top pastry. Bake until deep golden, 35–40 minutes. Allow to cool slightly before serving.

http://www.saveur.com/article/food/French-Pumpkin-Pie

 
Marilyn, we like fresh pumpkin better than canned. REC: Fresh Pumpkin Pie and Thai Pumpkin Soup

I almost always make mine from fresh pumpkins, at least pies, I do. My girlfriend taught me how to make the puree and the pie.

I don't peel it. I cut in half, remove seeds and strands and then bake, nuke or steam it until the flesh is very soft. Then I run it through my food processor. One small pumpkin is usually enough for at least two pies. We really like the flavor of fresh pumpkin better than canned, but some people who have tasted it said that they like the "real" pumpkin pie better. It's what they grew up on. I freeze the remaining puree until I want to make another pie. I usually use canned pumpkin when I make baked goods because of the liquid content difference.
I just bought two sugar pumpkins at the Farmer's Market this morning. You get the added benenfit of pumpkin seeds. I used Pioneer Woman's method of making the seeds and they turned out good. I think the puree would be good for a soup too.

* Exported from MasterCook *

PENNY'S HOMEMADE PUMPKIN PIE

Recipe By : Penny
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method

1 small sugar pumpkin
1 9 inch pie crust -- unbaked
1/8 teaspoon salt
2/3 cup sugar
2 eggs
1 tablespoon pumpkin pie spice
1 1/3 cups whole milk
2 cups mashed pumpkin
whipped cream or vanilla ice cream

Take a small sugar pumpkin and cut off rind, remove seeds, and strands. Cut into chunks and cook until it is like mashed potatoes. Preheat oven to 450 degrees. In a large bowl, sift together the salt and sugar. Beat in 2 eggs and add pumpkin pie spice. Add the milk and mashed pumpkin; mix well. Pour into prepared pie crust. Pour pumpkin mixture into crust, and place in oven. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 40 minutes more; or unti knife come out clean. Cool and store refrigerated. Serve with whipped cream or vanilla ice cream.

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* Exported from MasterCook *

Thai Pumpkin Bisque

Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
32 ounces pumpkin
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups

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...and I'm almost afraid to try these: Pumpkin Cream Cheese Truffles

Ingredients
2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened

Method
Melt 1/2 cup of the chocolate and transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Nutrition
Per serving (3 truffles/63g-wt.): 290 calories (150 from fat), 16g total fat, 10g saturated fat, 15mg cholesterol, 130mg sodium, 32g total carbohydrate (0g dietary fiber, 28g sugar), 3g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2341

 
Fresh vs. Tinned

I can't get canned pumpkin here, so I have experimented a lot with fresh pumpkin. Fresh pumpkin requires, I think, roasting the pumpkin, pureeing it, and then letting it sit in a strainer lined with cheeseclosth overnight in order for it to acquire the right, dense consistency of canned pumpkin. That's ok, but it's quite a lot of work. So, if I have a choice, I would always pick the canned pumpkin for making a pie. On the other hand, I made a pumpkin gratin last night (think a potato gratin but with pumpkin) with fresh pumpkin. It was wonderful. There was a natural sweetness and texture that you'd only get from fresh pumpkin. So, I think that it has its place. but that isn't in the making of a pumpkin pie for Thanksgiving. cheers, Bonnie

 
I like to use butternut squash. I split the squash and roast it face down on an oiled cookie sheet.

It's wonderful -- I could always find butternut or acorn squash no matter where we lived. Pumpkin was not always available.

 
I used fresh (a large one) for a pie once and we ended up throwing it out. But these days

the small pie pumpkins are increasingly common in stores. I don't think I've seen so many as I have this year. Apparently the smaller, the sweeter (or better for pie). But you're right, it's a lot of work for a pie (or muffins or whatever). And the flavour and quality of fresh can be very inconsistent; at least with a can you know what you're getting.

If I wanted to make something that was more purely pumpkin, like a soup, I'd definitely use fresh.

 
From what I understand is most canned pumpkin is butternut squash. I love butternuts, as a veg, in

stews, and in a wonderful soup.
I am a firm believer in roasting. Have a couple of recipes that call for steaming or boiling and it just doesn't have the flavor. So roast it for everything.

Happy Piedays All,
Nan

 
Check Nov/Dec issue of Cooks Illustrated. they say very few tasters could tell the difference .....

in pies. Also a lot of suggestions for pumpkin.

 
I LOVE that movie! And The Producers & High Anxiety. Just watched the Marx Brothers' Room Service

last night for the upteenth time. Loved it.

 
Thanks all for the great responses. I don't think I'll bother with the Walmart version

of a "pie pumpkin". Maybe an organic homegrown version...

 
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