Anyone heard of pumpkin for pumpkin pie

[defacto7]

baked in halves in the oven then scooped out to use?

I've made the pumpkin pie for decades and my 15 yo son trots in with this method. He's making it this year. To think of all those years I've been cutting and steaming cubes breaking my back and cutting my fingers off. Well, not really the fingers part.

Anyway, what a fool I've been.

[rusty quoin]

1. It sounds good to me.

I’ve never tried to make a pumpkin pie, but I’ve made lots of butternut squash soup.

It could work for it too. I will try it, and if it works, I should try pumpkin pie. I am not good with pies, but it’s my family’s favorite.

[defacto7]

3. I've been the pie maker here.

Looks like I'll have to stand aside now. But I dare him to make that crust come out. (I had better be careful. He's likely to ace it.) hehe

Butternut squash soup! Sounds delicious. I bet that cooking method could work.

[msongs]

2. have done the custard baked inside the pumpkin thing. its ok and tasted good. quite

a different visual and taste/texture experience however. sort of colonial

[defacto7]

6. And here's another lesson for me...

Custard baked inside the pumpkin? That sounds great. How's that work? Basically?

[dem in texas]

8. That's were pumpkin pie comes from

Early Americans would put a custard in the scooped out pumpkin shell and place the pumpkin on the hearth in front of the fire. The pumpkin would be rotated so the heat would reach all sides of the pumpkin evenly and cook the custard inside. This was back before even wood burning stoves.

[defacto7]

11. That sounds like something I'd try.

[NRaleighLiberal]

4. I've done that for years - so easy - and you can toast the seeds separately to use in soups or

as a snack (spray with pam, sprinkle sugar and cinnamon on them, spread single layer on parchment, bake 20-30 min at 300)

we use pumpkin meat prepared that way for waffles, scones, pancakes, soup...and pie! (just did one today!)

Cut the pumpkin in half, scoop out the goop - put cut side down on a baking sheet - 400 for 45 min does the trick.

Happy Thanksgiving!

[defacto7]

5. Wow.. live and learn!

I never let the seeds go to waste. I bake them without even cleaning them but I salt them a bit. Snacks in a bowl for a month. Nothing like hearing those crackling, poping sounds in the oven just when they're done.

[murielm99]

9. I've done that.

The pies got mixed reviews at my house. The verdict was about 50-50. Some expected it to taste like pumpkin from a can. I roasted the seeds, too. Those got better reviews.

It is easier to cook the cut pumpkin in the microwave.

[TlalocW]

7. I saw something recently

Where you get the smaller sugar pumpkins and put them in a crock pot then scoop them out for the pulp to puree for the pie.

TlalocW

[Demsrule86]

10. what a great idea...I do that for squash soup...but yeah it would work with pumpkin and probably

make a creamier puree.

[yellerpup]

12. I always do it that way

Baking them in the oven helps concentrate the flavor, and the leaked juices add a caramel-y accent. I have arthritic hands so this is the only way I can do it, and I'm grateful to have learned this method.

[defacto7]

13. It really works nicely..

What I noticed is how much less excess liquid is produced which I always have to drain off. And it cook that juice down into the extra caramel flavor you spoke of. Its quite a revelation.
My son's pie was such a success last evening I think I'll step aside for the new pie making generation to take over.

[yellerpup]

15. That's the situation every parent dreams of...

Have a great Thanksgiving!

[Arkansas Granny]

14. That's how I do mine. I cut it in half, scoop out the seeds and bake it,

cut side down, at 350 till it's tender. The flesh scrapes right off the skin and it's not as wet as when it's steamed. I whiz it it the food processor and it comes out really smooth, but a bit looser than canned.

I have no problem using canned pumpkin, but the family says my pies are better with the fresh pumpkin, so once a year I indulge them.

[Vinca]

16. That's how I do butternut/buttercup squash.

I bake it halved, seeded and upside down on an oiled pan until it's soft, then scoop it out, add butter and seasoning, and mash it. Sometimes if it's really thick I add a touch of light cream. Easy and yummy.

[Nac Mac Feegle]

17. 'Most always do it this way

The sugar or pie pumpkins are smaller, and they're less moist that the large carving ones.

After I peeled the skin off, I was just able to use a potato masher on the 'meat'. The canned stuff just doesn't compare around here.