All About Pumpkins
Source of Recipe
Ginger
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6765.1 Fresh pumpkins are available in the fall and winter.
Some specimens have weighed in at over 100
pounds! There are two types of pumpkins available
commercially. Sugar pumpkins are usually the
smaller, deep orange variety. Field pumpkins, also
known as jack o' lanterns, are larger, a brighter
shade of orange and more suitable for carving.
Although both varieties are edible, sugar pumpkins
have sweeter flesh and are better for cooking.The
flesh from the smaller ones are more tender and less
stringy than the larger variety. Pumpkin has a mild, sweet flavor and the seeds, husked and roasted, are
deliciously nutty.
Select pumpkins that are between five to eight
pounds, free from blemishes and heavy for their size.
Store whole pumpkins at room temperature up to a
month or refrigerate up to 3 months. Pureed pumpkin
is also available canned. Pumpkin may be prepared
in almost any way suitable for winter squash. It's a
good source of vitamin A.
Pumpkin is highly perishable and must be cooked
the same day it is cut open. Otherwise, the flesh will
develop a feathery black mold. Cooked pumpkin
should be refrigerated immediately. Pureed pulp
should be used within 36 hours, or freeze for later
use.
Did you know the pumpkin pie was introduced to the
holiday table at the Pilgrim's second Thanksgiving in
1623? The new Americans found the Indians growing
and using this large and cumbersome fruit. They
soon adapted it to their households as a much loved
food. In Australia and Great Britain they have a
similar pie made of pumpkin called "Gramma's Pie".
Preparation and Cooking Pumpkin for Pies:
Cut off the top of the pumpkin and scrape out all the
seeds and membrane (a large metal serving spoon
works well). Cut it into sections and with a paring
knife, cut the skin off the flesh. Steam the flesh until
tender and puree. Do NOT boil the pumpkin in water
- it will soak up the water and make a watery pie.
An alternative method for dealing with the difficult
task of removing the hard shell from fresh pumpkin or
squash, is to put the pumpkin in the microwave oven
for 5 minutes on high. Allow to cool a little, and then
slice it open. It will be much easier to cut. Simply
remove the seeds and membrane and proceed with
cooking until tender. Use the pulp in any recipe
calling for canned or cooked pumpkin.
And Here's "Gramma's Pie"
Gramma Pie - This is an Australian or British version of what Americans call Pumpkin Pie.
For Crust:
1 1/4 cups plain (all-purpose) flour
1/2 cup (125g) butter,chopped
2 teaspoons granulated (caster) sugar
4 tablespoons chilled water
1 egg yolk, lightly beaten with 1 tablespoon milk for glazing
Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Stir in the sugar, add almost all the water and mix to a firm dough, adding more water, if necessary.
Turn onto a lightly floured surface, press together for 1 minute or until smooth. Roll out the pastry until it is large enough to cover the base and side of a 9-inch (23cm) diameter pie dish, line the dish with pastry, trim away excess; crimp the edges; brush with egg glaze. Refrigerate for about 20 minutes.
Preheat the oven to 350*F (180*C), cut a piece of parchment (baking) paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper, bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden. Cool.
Filling Ingredients:
2 eggs (lightly beaten)
3/4 cup packed brown sugar
2 cups (500g) pumpkin, cooked, mashed and cooled
1/3 cup cream
1 tablespoon sweet sherry
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Whisk the eggs and sugar in a bowl, add the cooled pumpkin, cream, sweet sherry and spices and stir to combine thoroughly, pour the mixture into the cooled pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set. (If the pastry edges begin to brown to much, cover the edges with foil.) Allow the pie to cool to room temperature and then decorate. Serve with cream or ice cream.
Serves 8.
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