Stewed Pumpkin or Squash Filling


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.


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


  • 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.
Real Cooking

Did You Know?
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.