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HELP!!! Tried to make pumpkin puree from sugar pumpkins

I baked several small sugar pie pumpkins to make pumpkin pie from scratch. I just pureed it and it taste almost like nothing. Doesn't taste like the can of Libby's Pumpkin Pie mix. Is this normal and I am suppose to add all the spices myself? is it suppose to be sweet at all? Want to make sure I am doing this right, or else I will have to go out and buy Libby's before Turkey Day. Thanks

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  1. Individual pumpkins vary quite a bit in sweetness, so I usually buy some extra and process them separately, so I can leave aside the ones that are "duds". In addition, I've found that supermarket pumpkins (and acorn squash, etc.) in recent years seem to have become overall rather flavorless--perhaps from being grown too quickly without many nutrients or something? I try to stick with pumpkins from small local farms, but even then it can be a bit of a gamble.

    1. Are you comparing it to a pie mix that can be put straight into the shell, or a puree that needs spices and sweetening? Sometimes I use a canned puree in my pumpkin bread, but I still season that. Puree from butternut or kabocha squashes is similar to the plain canned puree. I don't know about sugar pumpkins.

      Doesn't Emeril say something like 'where I come from, xxx doesn't come preseasoned'?

      1. I hate to tell you, but your best bet would be to throw your puree into the compost pile and start over--with Butternut squash.

        It is a very common misconception that "sugar" or "pie" pumpkins sold in grocery stores and farmers markets alike are actually appropriate for making pies.

        The round, orange "pie" and "halloween" type pumpkins are varieties in the species "Cucurbita pepo," which (surprisingly) contains both pumpkins and a variety of summer squashes---most of which are marked by a high water content and muted flavors

        Libby's and many gardeners, however, choose to grow varieties within the species "Cucurbita moschata", (commercially the cultivar 'Dickinson') which most people would recognize as a "butternut-type" squash. They are flavorful and make delicious pies. You may find them in farmers markets by a variety of names including "butternut" "amish neck-pumpkin" "long Island cheese pumpkin" or "Cindarella pumpkin"

        However, I have had some mixed success using such pumpkins in savory dishes, specifically traditional Moroccan "couscous with seven vegetables." You might consider making a savory dish with this puree--use it, for example, as a base for potato-squash soup with lots of cream.

        1 Reply
        1. Pumpkin Pie Mix is not the same as a can of pumpkin. If you use a can of pumpkin pie mix, it comes pre-sweetened and spiced. If you google search something like "Libby's" pumpkin pie recipe, you can figure out what to add to make it taste like what you are thinking of.

          Also, slow roasting the pumpkin in the oven helps bring out the flavor.

          1. oh you would need to add your spices! punpkins and squash are a subtle flavor. I'm not sure how much you have, but the spices you are looking for:
            cassia or cinnamon
            nutmeg
            ginger
            nutmeg
            allspice

            some of those...
            here this link might help!
            http://www.ochef.com/810.htm