Okey dokey - let’s crack on and make some Pumpkin Puree from scratch! Perfect for Pumpkin Pie or as a tasty, seasonal, and healthful alternative to our beloved starch ladened Mashed Potato!
Miss Windsor recommends to ‘jazz’ it up with a dollop of butter, followed by a sprinkling of sea salt and cracked black pepper – Oh, how spiffing!
Darlings, be warned: I'm a lady of very little patience, and will not tolerate cheating or bone idleness! Therefore, what a sheer disappointment it would turn out to be if you’d succumbed to the convenience of ‘readymade’ Pumpkin Puree from a can - take heed from Miss Windsor!
Moving swiftly on - according to Fannie Merritt Farmer’s recipe for Pumpkin Pie, which I discovered in my 1909 edition of The Boston-School Cook Book, our dearest Fannie recommends using steamed and strained pumpkin. However, and for no particular reason at all, I prefer to use baked pumpkin instead.
Preparation time: 10 mins
Cooking time: 1 hr
To make Pumpkin Pie using your ‘homemade’ Pumpkin Puree, please click here and follow Fannie’s recipe.
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