Stewed Pumpkin or Squash for Pies
Ingredients
Directions
Prepare
Cut the pumpkin or squash in half and remove the seeds.
Slice the pumpkin or squash into thick pieces, peel the outside, and cut into small pieces.
Stew
Place the pieces in a large pot with a small amount of water.
Cook slowly until tender.
Move the pot to the back of the stove to prevent burning and cook slowly, stirring often, until the moisture is dried out and the pumpkin is dark and red.
This process takes at least half a day for a rich flavor.
Finish
Once cool, press the mixture through a colander.
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 bulk of the filling and provides the body and flavor of the purée.
- Water
- Creates steam at the start so the pieces soften before the liquid cooks off.
The step that matters
Slow stewing until the moisture has dried out. Cooking low and stirring often keeps the pumpkin from scorching while water evaporates. Slow reduction concentrates the sugars and deepens the colour and flavour, while a fast boil leaves a watery purée that can burn on the bottom of the pot.
“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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