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Baking

To Prepare Pumpkin for Pies

This recipe describes how to cut, bake, and mash pumpkin for use in pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Prepare Pumpkin for Pies

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Place the pumpkin halves in a baking dish with a little water, ensuring it barely touches the rind.

Bake and mash

  1. Cover the dish and bake in a 350°F (175°C) oven until tender.

  2. Scoop the pulp from the shell and mash it for use.

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
Provides the main flesh that becomes the smooth, mashed filling base.
Water
Adds moisture in the baking dish so the pumpkin steams gently and does not dry out.

The step that matters

Covering the dish and baking until tender. Covering traps steam so the flesh softens evenly without drying. Baking until fully tender matters because undercooked pumpkin stays fibrous and makes a grainy, watery mash for the filling.

“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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