Quick tip-use your pumpkins for your Thanksgiving pie

Dickinson winter squash, sliced and seeds removed

Saturday, November 9, 2024

Ever wonder what "pumpkin" is in the pumpkin pie filling you buy at the store?  It's actually Dickinson winter squash!  You can use winter squash or pumpkins from the store or garden to make your own "pumpkin filling".  Here's how. 

You can make pumpkin filling from any type of winter squash or pumpkin.  So, if you have pumpkins left over from Halloween decorating, use them to make your Thanksgiving pie or pumpkin soup.  Different winter squashes and pumpkins will give different flavors.  Some are rich, pumpkiny, and sweet.  Others are less strong and sweet.  I'd keep the different types separate if you are going to try a few kinds so you can decide which works best for say pumpkin bread versus pumpkin pie versus pumpkin soup.

The sweetest I have made into pumpkin puree is Butternut squash.  It is high on my list for pumpkin pie and pumpkin bread recipes.  If you would like less sweet and not as strong of the pumpkin flavor, I have found the Trombetta and Jarrahdale that I have grown to be less sweet so good options for more savory recipes.

Some popular types to be used for pumpkin puree besides Dickinson squash, butternut squash and cucurbits maximas like Jarrahdale are Hubbard, Boston Marrow, and Golden delicious squash types and field pumpkins (Jack O Lantern types).  The sky is the limit, though, on winter squashes and pumpkins that can be used.

To make "pumpkin" puree, you simply cut your squash or pumpkin in half, remove the seeds, place cut side down on a cookie sheet, and bake in the oven at 350F until soft.  Cooking time will vary based on the size and density of the flesh.  It is typically between 30-60 minutes.  You then just scoop out the flesh off the skin, puree in a food processor, and put in a freezer bag with date and type of squash/pumpkin it is.  I keep mine in the freezer so I have "pumpkin" puree anytime I want to make bread, pie, cheesecake or soup.  "Pumpkin" puree can also be pressure canned if you don't have the freezer space.

The taste of homemade pumpkin bread and pies is unbelievable as compared to the canned variety.  It is just so fresh with a more complex flavor.  We never like pumpkin pie until I made it with homemade puree.

You can also store your pumpkins and squashes in a cool, not cold, dark and dry location and just process when you need the puree.  Pumpkins and squash store for 2-6 months, depending on storage conditions and type of squash.  Google the type you have to see how long they typically store and keep an eye on them.  If you start to see any soft spots, it is time to use them.

I processed half of my butternut squash and left the other half in the cellar so I can have them for a meal if I choose to.  At the end of the winter, I'll finish processing any that are left.  Butternut squash has typically lasted in storage until June, but that can vary based on type and conditions.

So, don't let those pumpkins go to waste this year and have a truly home grown and made pumpkin pie for Thanksgiving!.