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Stocking Up: Pumpkins primed for pie

October 27th 03:10pm, 2010

102710_pumpkinsIf you’re planning to pick out a jack-o’-lantern-worthy pumpkin at the Tower Grove Farmers’ Market this weekend, you might be tempted to walk on by the folks at the Double Star Farms stand. The farm’s pumpkins are awfully cute, but they sure are tiny. That’s because they’re pie pumpkins, too tiny for carving, but perfect for – what else – pie.

Pie pumpkins are much smaller than their carving brethren, usually are slightly darker in color and have a much denser texture. They also lack that enormous hollow space in the middle that makes an ideal scary face on Halloween night. Choose some of the smaller offerings from Double Star, which will be on hand at both the extended dates for the Tower Grove market, since they tend to have a more robust flavor. Also, look for pumpkins that are of a similar size to make sure they roast at about the same pace.

You’ll need to halve the pumpkins and scoop out any stringy parts and seeds (save those guys for roasting later). Then roast them, cut side down, in a 350-degree oven for about an hour or until easily pierced by a fork. If you’ve cooked them long enough, the flesh should easily separate from the skin. Then, give it a quick whirl in the food processor. The hardest part will be deciding what to do with that deep orange pumpkin purée? Pie? Quick Bread? Muffins? Don’t worry, all will be delicious.

- Shannon Parker

By Stacy Schultz

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5 Responses to “Stocking Up: Pumpkins primed for pie”

  1. Beth Says:
    October 27th, 2010 at 3:58 pm

    I saw them last weekend and considered picking up a couple, but didn’t know how much puree I would get from each pumpkin. Do you know? Can I expect a cup or two from each pumpkin? Thanks.

  2. Leslie Says:
    October 27th, 2010 at 5:39 pm

    Once you have pureed the pumpkin, does it freeze well for future use? Thanks!

  3. Stacy Schultz Says:
    October 28th, 2010 at 9:26 am

    Hi Beth, thanks for your question! According to the JoyofBaking.com, one 5-pound pumpkin should yield about 4 1/2 cups of puree. Good luck!

  4. Stacy Schultz Says:
    October 28th, 2010 at 9:59 am

    Thanks for your question, Leslie! Yes, you can freeze it. I would make sure to drain the puree really well and then freeze it in containers where you don’t have a lot of air space. Also, I would measure it out before freezing so you know how much you are defrosting. Thanks, Shannon Parker.

  5. samizdat Says:
    October 29th, 2010 at 9:30 am

    Leslie, if you put some plastic wrap on the top of the mix before you pop it in the freezer, this should also inhibit the growth of crystals while the mix is waiting for you to make the next pie @xmas time.

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