You are viewing a single comment's thread from:
RE: Thanksgiving Pumpkin Pie // Pai Labu Kuning
i do like making my own pumpkin puree as I use little to no water at all, but yeah this pie was using canned puree :)
i do like making my own pumpkin puree as I use little to no water at all, but yeah this pie was using canned puree :)
So do you make the puree by steaming the pumpkin and then turning it into puree?
steaming produce more water, which if you use in baking, the result would need adjustment for other liquids used
i bake them at 400 F, for 30 minutes, starting from there, if needs softer, add more minutes
when you roast/bake them, skin will peel easily, and you just mash it from there
(especially if you are going to freeze the puree later, it will produce water as well, right, so best is to roast the pumpkin instead steaming)