I'm thinking if I just cut out 16 oz. of pumpkin minus the skin and seeds and puree it in a food processor, it should work the same. Right or wrong?
2006-10-30 13:53:36 · 10 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Once its cooked(I steam or bake) you can measure 2c. of pumpkin and it'll be 16 oz.
2006-10-30 14:05:37 · answer #1 · answered by vze4h35z@verizon.net 3 · 0⤊ 0⤋
No, it would not. Raw pumpkin contains a lot of water that gets cooked out, and would change the final weight of the pulp. The extra water would also give your baked product too much liquid and if it's pumpkin bread it will be heavy and dense, a pie would just not set up properly. Cook the pumpkin first, and then weight/measure it. It will also taste better if you cook it with the spices to give them a chance to infuse into the pulp better. Makes the house smell good in the meantime.
Easiest way to cook your pumpkin is to microwave it, covered in plastic. Best way is to oven bake it, cut into chunks, without peeling. When the pulp is soft, the peel will nearly fall off or you can scrape off the pulp with a spoon, just as you would with other squashes.
If you are using a jack-o-lantern pumpkin, those are really watery and lack a lot of flavor. Canned pumpkin is made using a smaller variety of pumpkin specially grown for cooking and eating, called sugar or pie pumpkins. Those sold for jack-o-lanterns are cow pumpkins, grown for the annual event or for animal feed. The bigger your pumpkin is, the less flavor it will actually have, and more watery it is likely to be. It will need to be cooked down to get a nice thick pulp, and the color will be a paler orange/yellow than the other type. Definitely cook it with the spices, unless you plan to make it soup. Good luck!
2006-10-30 22:09:12 · answer #2 · answered by The mom 7 · 0⤊ 0⤋
Are you making a pie or something...does the 16 oz refer to weight or is it 2 cups? If it's 2 cups (like you buy in a can for pie), then cook some pumpkin and use 2 cups of it in the cooked form for your recipe.
2006-10-30 21:57:33 · answer #3 · answered by Dellajoy 6 · 0⤊ 0⤋
After I prepare the pumpkin (see responses above for cooking pumpkin), I put it in a fine sieve over a bowl and let the water drip out for several hours or overnight (in the refigerator). Then the pumpkin is thick and not watery. If you have more than you need for your recipe, you can freeze the rest for later. Good eating!!
2006-10-30 22:47:16 · answer #4 · answered by Cindy B 5 · 0⤊ 0⤋
NO you can't, not if you want good results. As earlier answers mentioned you have to bake it first. However it is also very important to use a good quality cooking pumpkin, not the jack -o-lantern types you see everywhere this time if year. Look for a "sugar" pumpkin or "pie" pumpkin for best results. And use canola or wesson oil so you don't impart olive oil flavor if it is for something sweet!
2006-10-30 22:03:59 · answer #5 · answered by kinwart 1 · 0⤊ 0⤋
I am thinking canned pumpkin has had some of the water removed...the home processed pumpkin is going to be way too wet.
2006-11-01 05:31:46 · answer #6 · answered by turtle girl 7 · 0⤊ 0⤋
You can take whole pumpkin and clean it and cube it and puree it. The excess can be pureed and frozen. It is better uncooked. Then add ingredients to the the pumpkin. Should work fine.
2006-10-30 22:02:31 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Well no, you need to cook it first in the oven. Slather with olive oil and bake at 350 until soft.
2006-10-30 21:55:33 · answer #8 · answered by scrappykins 7 · 0⤊ 0⤋
it must have all the sugar and stuff that is made with a pumpkin cake/pie.. and then measure it up
2006-10-30 21:55:51 · answer #9 · answered by sparkles20_72745 2 · 0⤊ 0⤋
yes you can
2006-10-30 21:59:16 · answer #10 · answered by clb_tucker 3 · 0⤊ 0⤋