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Dessert

Stewed Pumpkin or Squash for Pies

A stewed pumpkin or squash that is cooked until dark and red, then pressed through a colander for pie filling.

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, pare the outside, and cut into small pieces.

  3. Place the pieces in a large pot or saucepan 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 looks dark and red.

Rest and finish

  1. Let the mixture rest for at least half a day to achieve a rich consistency.

  2. 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 bulk of the filling and, once stewed and pressed, gives the pie its body and flavour.

The step that matters

Cook slowly, stirring often, until the moisture is dried out. Low heat with frequent stirring evaporates water gradually and prevents scorching on the bottom of the pot. Drying concentrates the flavour and produces a thick purée rather than a watery one.

“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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