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Stewed
Pumpkin or Squash Filling
STEWED
PUMPKIN OR
SQUASH
FOR PIES
Deep-colored
pumpkins are
generally the best. Cut a pumpkin or squash in half, take out the
seeds,
then cut it up in thick slices. Pare the outside and cut again in small
pieces. Put it into a large pot or saucepan with a very little water;
let
it cook slowly until tender. Now set the pot on the top of the steamer
or transfer pumpkin to the double boiler and cook, stirring often until
the
moisture
is dried out and the pumpkin looks dark, red almost dry and rich. When
cool
process in food processor or press
through a colander.
Ingredients:
2
cups of stewed
pumpkin puree
5 egg yolks, beaten
3/4 cup sugar
5
egg whites, stiffly-beaten
2 cups milk
1/2 teaspoon mace
1/2 teaspoon
cinnamon powder
1/2 teaspoon nutmeg
1 tablespoon brandy
Preparation:
- Beat egg yolks with sugar; add spices and
pumpkin puree to the mixture and gradually mix in milk.
- Beat
egg whites and fold into the pumpkin mixture; mix all well together and
bake in crust without
cover.
- Serve with whipped
cream.
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Did You Know?
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Squashes
generally refer to four species of the genus Cucurbita native to Mexico
and Central America, also called marrows depending on variety or the
nationality of the speaker. It is also natively grown in other parts of
North America, and in Europe, India, and Australia.
In North America, squash is loosely grouped into summer squash or
winter squash, as well as autumn squash (another name is cheese squash)
depending on whether they are harvested as immature vegetables (summer
squash) or mature vegetables (autumn squash or winter squash). Gourds
are from the same family as squashes.
Well known types of squash include the pumpkin and zucchini. Giant
squash are derived from Cucurbita maxima and are routinely grown to
weights nearing those of giant pumpkins.
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