Okey dokey - let’s crack on and make some pumpkin puree from scratch! Perfect for pumpkin pie or as a tasty, seasonal, healthful alternative to our beloved starch ladened mashed potato!
I say, if you're keen on creating the latter, then 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!
But as you're here, I dare say one can breath a sigh of relief, as clearly you'd like to make pumpkin puree the old-fashioned way - especially if you plan on making that good old American classic of pumpkin pie!
Darlings, and I must say, before you toddle off to your kitchens, 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
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