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Stewed Pumpkin or Squash for Pies

Stewed pumpkin or squash, cooked slowly until dry and dark, then pressed for use in pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Pumpkin or Squash for Pies

Ingredients

Directions

Prepare

  1. Cut the pumpkin or squash in half and remove the seeds.

  2. Slice the pumpkin or squash into thick pieces, peel the outside, and cut into small pieces.

  3. Place the pieces in a large pot with a little water.

Stew

  1. Cook slowly until tender.

  2. Move the pot to the back of the stove to prevent burning.

  3. Cook slowly, stirring often, until the moisture is dried out and the pumpkin is dark and red.

  4. Cook for at least half a day for a dry and rich texture.

Finish

  1. Once cool, press the mixture through a colander.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pumpkin or squash
Forms the main body of the filling; slow cooking softens it and concentrates its flavor.

The step that matters

Stirring while the pumpkin dries down. Cooking slowly over low heat, with the pot moved to the back of the stove and stirred often, drives off moisture and prevents scorching on the bottom. Stirring spreads heat evenly so the pumpkin darkens and thickens without burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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