Nanny Vickers’ Cooked Pumpkin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cooking Pumpkins - The number of pumpkins to cook and freeze is optional
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Directions: |
Directions:1) Wash pumpkins.
2) Cut pumpkins in half and remove hard outer covering, seeds and pulp.
3) Cut pumpkin into small chunks and put in a large pot.
4) Add a small amount of water to prevent pumpkin from sticking to pot.
5) Cook pumpkin over medium heat until very tender, stirring often.
6) Drain off water.
7) Mash up pumpkin with a potato masher or use a blender.
8) Cool pumpkin purée completely.
9) Pour 2 cups of purée in pint freezer containers or freezer bags.
10) Each pint container yields enough for 2 pies.
Alternate cooking method:
Instead of cooking on the stove as Nanny did, you can also cut pumpkins in half, scoop out seeds and pulp, lay face down on a foil-lined baking sheet pan (for easy cleanup). Cook on 400º for 45 min. to 1 hr. Continue with steps above after pumpkin is cooked. |
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Number Of
Servings: |
Number Of
Servings:2 pies per pint of pumpkin |
Preparation
Time: |
Preparation
Time:2-3 hrs (more or less) |
Personal
Notes: |
Personal
Notes: This recipe for making pumpkin is a family favorite that James’ mother handed down to our family. My family prefers Nanny’s pumpkin pies over any others. The pies made with this pumpkin have a smooth consistency and are much like an egg custard pie. Alissa has posted Nanny’s recipe using this cooked pumpkin.
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