baymule
Garden Master
@catjac1975 has roasted fresh pumpkin before. I remember her step by step instructions. Hey Cat! Can you repost that for Alex?
Let us all just say ... DREAM ON !!!!!All I can say is lighting never stricks twice
Most pies call for 1 16 oz. can. I always go over the top and make deep dish doubling it to 32 oz. You can use most pumpkins but the small sugar are supposed to bee the best. I like the ones that look like cinderella's pumpkins which have many differs names. I grow rumbo. Cut up and boil the pumpkins until soft. Let cool enough to handle and scoop the pumpkin out of the shell. You could peel them first if you want but I find this quicker and easier. The big thing is to let the pumpkin drain well to get rid of excess moisture. I whip it in the food processor and then drain again. I spread out large coffee filters in a sieve and drain again. Freezing the measured prepared pumpkin also helps the water to separate when it thaws. I have the busy pumpkin recipe in the world. I am going out and will try to remember to post it tomorrow. And NYB...your friends are doing the cooking? I don't know about freezing a pumpkin pie. I think they would not do well.Have friends from the city coming up for weekend ( I stocked my bar) They want to go to a farmers market get fresh pumpkins and make pies. My kitchen is a dream kitchen compared to the shoe box city kitchen they have. How many pumpkins a pie , want to make at least 4 pies. How does one freeze pies. Any tips
I suspect that I may be in agreement with Moxies' expert. However, I have no experience with anything other than the C. maxima like Hubbard and Jarrahdale for pie. I believe that my Kabocha were never used for pie.