Getting the Pumpkin Ready for Pie
Sunday November 24, 2013
Ever try to make pumpkin pie from scratch and ended up with a watery result that wasn't as flavorful as the stuff from a can? There areways to do it that result in a pie that is far superior to store-bought.
For this method of freezing pumpkin puree, I start out by roasting rather than steaming or boiling it. Whenever possible, I use a variety of pumpkin specifically bred for pie-making: these are sweeter and less watery than the jack-o'-lantern kind.
Roasting and then freezing is definitely the best way to preserve pumpkin for making future Thanksgiving and other holiday pies.
Because we're accustomed to the canned purees at the store, you might think you could can pumpkin puree at home. But according to the National Center for Home Food Preservation, this isn't safe. It is possible, however to home-can cubed pumpkin.
Wishing you the best ever made-from-scratch pies this season!
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