how do I make fresh pumpkin teaste like pumpkin from the can?

Question

i am making pies and bread from fresh pumpkin but can't seem to get it to have that pumpkin taste , what do i need to add

Answer 1

I think the key is spices based on this comment: Canned pumpkin and fresh pumpkin taste vastly different and have different textures.

Canned pumpkin is convenient and easy to use when you need a quick treat, including pumpkin bars, for the family snack or child's lunch box. While some of its canned taste is disguised by spices and other ingredients, the puddinglike texture and canned flavor persists, no matter what you do.


Also there are some pumpkins that have different tastes: The small pie or "sugar" pumpkin is easiest to cook because of its manageable size. The flesh is pale yellow and the taste is mild and muted, compared to the other two. It has a moist texture that is easy to mash for any recipes calling for canned or mashed pumpkin.

Answer 2

Canned foods are mass produced so that they always taste the same. When using fresh foods the taste can vary from one to another. I would guess that the canned pumpkin is probably a bit sweeter than the fresh. If you are buying the pumpkins from a farmstand or farmers market ask if they are sweet. If they aren't you may need to add a little sugar. Perhaps you could even substitute another variety of winter squash. Red Kuri squash is really good.

Answer 3

COOKING FRESH PUMPKIN

It's easy to cook pumpkin a microwave oven, and all types of pumpkin work. Just remember to draw the face of your next Jack'O Lantern, instead of carving it.

Slice pumpkin in half (if very large, in quarters), scrape out seeds. Lay pumpkin 1 piece at a time, cut side down, on a piece of waxed paper in a microwave oven. Microwave on high for 10 minutes. Let pumpkin cool. Scrape pulp out and puree in a food processor. Can be stored in small freezer bags in one cup servings, and keeps up to one year in the freezer. Use cooked fresh pumpkin instead of canned in any pumpkin recipe!

Answer 4

It is my understanding that canned pumpkin contains pumpkin, salt, water. That's it. I'd say be sure you cook your pumpkin veeeery soft. I microwave mine in a small amount of water to steam it up, cook it covered.

However, I recently saw canned pumpkin where it had sugar and pie spices added already. I don't vote for that new kind. It's better to add your own.

Answer 5

Sorry, I hate long answers but this couldn't be avoided.

Pumpkin Pie

* 1 medium sugar pumpkin
* 1 tablespoon vegetable oil
* 1 recipe pastry for a 9 inch single crust pie
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 cup honey, warmed slightly
* 1/2 cup milk
* 1/2 cup heavy whipping cream

DIRECTIONS

1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

SUGAR PUMPKIN PUREE

Butter (for the dish)

2 sugar pumpkins (about 3 pounds each), halved and seeded

Salt and pepper, to taste

6 tablespoons butter

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1. Have on hand a 2-quart baking dish. Butter the dish. Set the oven at 375 degrees.

2. Set the pumpkins, flesh side up, in a large roasting pan. Sprinkle with salt and pepper and dot with 3 tablespoons of the butter.

3. Pour 1 cup water into the bottom of the pan (or enough water to make a thin layer). Cover with foil, shiny side down. Roast the pumpkins for 2 hours or until they are very tender. Leave to cool.

4. With a large metal spoon, scoop the flesh from the pumpkins and transfer it to a food processor. Work the mixture until smooth.

5. Layer the pumpkin puree with the remaining 3 tablespoons butter, nutmeg, and cinnamon in the baking dish. Cover the dish with foil, shiny side down. Bake the puree for 30 minutes or until it is very hot, stirring once or twice.

Note: To make in advance, cover the unbaked pureed pumpkin with foil and refrigerate. Before serving, let it sit at room temperature for 1 hour. Reheat the puree for 30 minutes in a 375 degree oven or until very hot.

Answer 6

specific, it quite is very well worth the challenge. i become a huge libby's pumpkin pie fan (and of path I nevertheless like it), yet final fall i assumed i could attempt for the 1st time to make a pie with clean pumpkin. I cooked it interior the oven like a squash, then pureed it interior the blender and used it in simple terms like canned pumpkin. OMG...it become quite astonishing! you need to attempt it a minimum of as quickly as. i think of you're meant to characteristic a tad bit much less evaporated milk. verify the clean pumpkin pie recipes on line.

Answer 7

i take all the flesh from the pumpkin a large doesnt matter could be a displayed one from halloween not carved and put it in a roasting pan with a little water and roast it with a little sugar added at 250 to 275 for about 1hrs or until it is soft....the color will change...you may need to add a little water ocassionally if it is not totally soft give another 1/2 hr. and keep doing until it is soft then take you electric mixer and beat until smooth like mashed potatoes......

Answer 8

It is my understanding that pumpkin in the can is really yams. I never looked at the can but was told this or heard this somewhere. I think you can't can pumpkin.

Answer 9

more pumpkin. i think you're too used to commerciality. is that a word? is now. seriously, canned whatever is packed with additives to make it taste 'better', and cos it's easier to use, u use that, and eventually forget what the real thing tastes like. anyway, happy baking!!

Answer 10

What recipes are you using??

http://www.camellia.org/kitchen/pumpkin-pie.html