Potiron=Pumkin?

[Rafaz25]

I'm leaving in France, but I feel like making a Pumkin Pie, so the question is, should I use Potiron or look for something else?

[sunshine842]

I've been using potiron for pumpkin pie for the last several years with **enormous** success -- the flavor is far superior to US canned pumpkin. I've found that 1 kg of fresh makes about 2 cups of puree -- exactly enough for a pie.

I cut it into chunks and roast it in a foil-covered pan until it's soft -- then I puree with an immersion blender. Because I don't add any water to the pan, I find that enough liquid is released that I can just pour it off and end up with about the same consistency as canned. If it's a little too watery, I just drop it into a strainer for a minute or two.

Citrouille is more like what we'd use to carve jack o'lanterns -- that IS more stringy and has less flavor.

Potimarron is too dark and too "squashy" for my taste.

[Delucacheesemonger]

As PP says use butternut, potimarron will be a bit too stringy. It will be the right color but not the correct texture. l always used either Hubbard squash or Butternut when l made it in the states, and worked perfectly with either of those squashes.

[Ptipois]

Excuse me my dear but potimarron is not stringy at all... It is wonderfully unctuous and has a very fine texture, even more so than butternut. Of course if you include the seeds, stalk and skin, it might melt more unevenly :)

Kabocha, closely related, has an even finer texture but it should be purchased at Asian markets.

[FarFromBreton]

I don't know if you've already bought your pumpkin, but I made pumpkin pie from scratch in France a few years ago. After some research, I bought a wedge of citrouille (I think the white kind; it doesn't matter) and made puree with it. I had to strain the puree overnight, though! I think potiron would be okay if you strained the puree for a long time, but the other posters are right in saying that it's more like American squash.

Also, make sure you either make crust or buy pate sablee--I was talked into using normal whole wheat crust and it wasn't good.

[Rafaz25]

Thanks!

[Ptipois]

Potiron is likely to be too watery for pumpkin pie: use potimarron or butternut squash (known here as butternut) and you'll be fine.

[Yank]

Agreed.

Baked some today as part of lunch.

Pti is it 'potimarron' ? Or 'potrimarron'? I'm not sure & the labels in the markets are rarely clear.

Just curious.

[Parigi]

potimarron

[Parigi]

I have always known pumpkin pie as tarte de citrouille.
And I thought potiron was winter squash.
Maybe a native will help us out. :-)