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Matriarchy: I had read that using homemade pumpkin puree leads to inconsistant pies, because the water content is not as controlled as canned pumpkin. So, I did a pumpkin pie experiment yesterday. I made two identical pies - same ingredients, same crust, same pie pan, even the same mixing bowls. The only difference was the pumpkin. One used a can of Libby's pumpkin, the other used a refilled-canful of local pumpkin I roasted and pureed. Both pies baked in the same amount of time and looked beautiful. The canned product was thicker and the warm canned pie had a more "set" texture, at first. The warm local pie tasted more pumpkin-y and was more melt-in-the-mouth. As they cooler completely, the local pie set up more. Just had some for breakfast. I would have no hesitation about using home-pureed pumpkin in the future. My further pie experiments will all use local pumpkin.
6 years ago
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Lorrae : this is a great experiment! Thats so interesting that it turned out just as good... and even better!
6 years ago
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Matriarchy: One trial isn't too much of an experiment, scientifically, but it was good enough to reassure me that my pumpkin recipes are generally going to turn out fine with homegrown pumpkin. Someone one told me that if I freeze the pumpkin, it will be looser, so I might set it in a sieve lined with a dish towel after I thaw it. I can get a lot of inexpensive local pumpkins and squash, and they last well into the winter and late spring.
6 years ago