Fresh pumpkin question?? When making fresh pumpkin it never is as thick

B

barbara-in-va

Well-known member
as the canned stuff. If I try to let it "simmer gently" it produces little volcanoes that spew very hot pumpkin all over me and the kitchen. So how do you get it to thicken up? Can I put it in a crockpot with the lid askew? or do it in the oven, mostly covered? Or?????

Recipes using pumpkin ae built around the fact that the pumpkin is very thick so fresh pumpkin doesn't always substitute easily.

Thank you!

 
I wonder if putting cheesecloth in a sieve and letting it strain for awhile would help? If your

cheesecloth has a really open mesh, use more layers. Sort of like straining yogurt to make it thicker.

 
Thanks ladies! I always roast pumpkin sections, uncovered as to not collect more moisture..

then put it thru the food mill. I have always hesitated straining the juice off because I felt I was loosing some of the flavor. But, seems like that is the best way to go and I will give it a try with the two pumpkins sitting in my kitchen!

Thank all so much!

 
I drain my pumpkin puree

in a sieve lined with coffee filters.

I cut the pumpkins in half, remove the seeds, bake cut sides down until they collapse, then when cool enough, to handle, I scoop the flesh into a food mill, run it through then drain the puree. I generally let it sit for a couple of hours before packaging up for the freezer.

If there is any liquid in the containers when I defrost, I drain that out too before using.

 
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