Golly. I bought 2 because I want to be a good grandma. My 6yo grandson wants to help make the thanksgiving pie and he is adamant about using the real thing and it has to be sugar pie pumpkins. They were 1.69/lb and I thought I had picked out 2 lighter ones. whoa. over 7 pounds later and I was seriously conflicted in the checkout line. Maybe I should have waited for a drop in price, but up here if you see it in the stores, ya better buy it. They are now sitting in the cool garage and I'm praying that they do not start to rot. Maybe I should just bake them and freeze the pulp, but I think he really wants to do this from raw stage to finished product(probably a "Mom" idea for a learning experience) and I want to be encouraging. Maybe I'll bake one of them early, just in case. We can't do this together any earlier than t-day cuz they are coming up from Seattle on Wed. Gee, I hope I don't get hooked on these little gems. I'll have to save my pennies every year. LOL
Sugar Pie Pumpkins: are they worth taking out that second mortgage on the house?
- Thread starter angak
- Start date
dawn_mo
Well-known member
They are really good Ang. REC: Penny's Homemade Pumpkin Pie
I don't even want to tell you this, but our local nursery was giving them away free, the day before Halloween, and I have six of these sitting in the trunk of my car. I am going to cook them and freeze the puree. It freezes perfectly. I freeze it in 1 cup and 2 cup increments to use throughout the year.
Here is a tried and true recipe for pumpkin pie using fresh pumpkin puree.
* Exported from MasterCook *
PENNY'S HOMEMADE PUMPKIN PIE
Recipe By :
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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I don't even want to tell you this, but our local nursery was giving them away free, the day before Halloween, and I have six of these sitting in the trunk of my car. I am going to cook them and freeze the puree. It freezes perfectly. I freeze it in 1 cup and 2 cup increments to use throughout the year.
Here is a tried and true recipe for pumpkin pie using fresh pumpkin puree.
* Exported from MasterCook *
PENNY'S HOMEMADE PUMPKIN PIE
Recipe By :
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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misplaced-in-az
Well-known member
Ang, I bought 3 pie pumpkins at Fry's grocery last week for $1.69 ea.
I cut them in half, put them, cut side down, on a baking sheet and baked them at 350º for 40 min. When they were cool enough to handle I scraped the pulp out, weighed out 15ozs. ( the amount listed on the canned pumpkin) and put into freezer containers. I got 3 1/2 containers. I did not have to drain this at all. I cannot believe they are charging you $1.69 per lb. Holy Moley!!!!
I cut them in half, put them, cut side down, on a baking sheet and baked them at 350º for 40 min. When they were cool enough to handle I scraped the pulp out, weighed out 15ozs. ( the amount listed on the canned pumpkin) and put into freezer containers. I got 3 1/2 containers. I did not have to drain this at all. I cannot believe they are charging you $1.69 per lb. Holy Moley!!!!
barbara-in-va
Well-known member
Ang, mine were not free, just $1 each at the farmers market00I feel your pain tho!..
Do you have a food mill? After I bake mine I run the pulp thru the food mill and it makes a beautiful puree. No need to strain if you bake the pieces like Misplaced suggested. And, the pulp freezes very well for later use.
Good Luck!
Do you have a food mill? After I bake mine I run the pulp thru the food mill and it makes a beautiful puree. No need to strain if you bake the pieces like Misplaced suggested. And, the pulp freezes very well for later use.
Good Luck!
thanks for the tips. I thought if baked I wouldn't have to strain, but the recipe I saw said to.
I'm all for one less step!! I thought I would just scoop the pulp into the food processor and whir it up, measure what I need, and then continue making the pie filling in the FP. Really, what is there it mess up with pumpkin pie? I think it's one of the easiest to put together. I just want it to be a fun experience for the little guy.
I'm all for one less step!! I thought I would just scoop the pulp into the food processor and whir it up, measure what I need, and then continue making the pie filling in the FP. Really, what is there it mess up with pumpkin pie? I think it's one of the easiest to put together. I just want it to be a fun experience for the little guy.