Comments on: Jack-O-Lantern Pumpkin Pie

By: Jill Mann

Jill Mann — Tue, 10 Nov 2009 19:31:30 +0000

Cooking with a pressure cooker really does make cooking faster. I do not know what I did without it. I like your recipe very much and this is the right time of the year for it. Thanks.

By: Angela

Angela — Wed, 04 Nov 2009 14:08:39 +0000

I would love to see your pictures…. Come on, show us you at 3

By: Chels

Chels — Wed, 04 Nov 2009 04:15:13 +0000

How long would you bake the pumpkin and then would you puree it with any water? Is my jack-o-lantern still okay to use if it's been outside for 5 days?

By: mirien

mirien — Tue, 03 Nov 2009 19:10:34 +0000

I was just about to toss all the jack-o-lanterns until I read this post. You inspired me to spend my afternoon cooking and pureeing pumpkin to freeze. My husband came home for lunch when I was in the middle of this process and wondered why I was going to all the trouble. “Don't you know that even the expert chefs say canned pumpkin works best for pies?” he asked. “This is too watery,” he said as he pointed to my puree, “It won't make a very good pie.” Armed with your recipe, I accepted his challenge. The pie turned out great–my husband loved it and had to eat his words. I loved that it called for a whole cup of dry milk powder and no extra liquid–what a great idea.

By: ambermorgan

ambermorgan — Tue, 03 Nov 2009 00:13:34 +0000

Hi I am new at the food storage thing. I was wondering if your sight gave ideas of what to buy for your food storage each week or if you new of one. I have been searching and have had no luck. I am wanting to slowly build up, and I would like to have some motivation/someone to tell me what to buy.. For instance this week _number of oil and so on. I would appreciate your thoughts.Thank you Amber

By: caiush

caiush — Mon, 02 Nov 2009 23:14:26 +0000

Thanks for the recipe. Its amazing that there isn't more of these articles at this time of year. I'm wondering if the large pumpkins people use for carving have an inferior taste to smaller “cooking” pumpkin?

I'm off right now to go boil by jack-o-lantern.

By: SarahAnne

SarahAnne — Mon, 02 Nov 2009 18:31:25 +0000

I always broil my squash/pumpkin. I wonder if there is any difference? Put pieces face down as best you can, then broil until very fork-tender. Maybe with baking you don't have to worry about putting them face down – that just might be to help prevent the flesh getting burned by the broiling element. ???

At any rate, glad to have a recipe for this! Can't wait to try it out.

By: Julie

Julie — Mon, 02 Nov 2009 15:31:09 +0000

I've been using winter squash in place of pumpking for years! I actually have a number of pumpkins that didn't get carved (laziness) that I will be cooking today. I agree that baking is easiest. The squash doesn't get as water logged and you can load up a couple of cookie sheet with bigger pieces. This fall I have started to microwave smaller batches with great results. It is amazing how far one banana squash or pumpkin can go!

By: Krysta

Krysta — Mon, 02 Nov 2009 13:05:57 +0000

If you bake the pumpkin instead of boiling it, you don't get the watery puree. Then you can use it just like the canned pumpkin in your recipes. I bake all my pie pumpkins and have never had a problem with it. And it is a lot easier to scrape the cooked pumpkin off the shell this way, too, because the shell doesnt get soft from the water!

By: sandeewest

sandeewest — Mon, 02 Nov 2009 13:05:29 +0000

I like your story about the 13 pumpkin pies. With my 5 kids, it was a long time before we got through a birthday without one of them taking a handful out of everyones birthday cake before it could be served! I've got pictures of that too!! Kids….