When I was a kid we had left a pumpkin on the porch for almost a year and it never rotted or dried out, so out of curiosity we cut it open and it seemed perfectly fine. So my mom sliced the "meat" up and baked it into a lasagne and it was perfectly fine. It tasted like fresh squash.
Yeah, if they are intact and the conditions are right, they can stand for a very long time. I dimly recall there being a named variety of squash that was called '2 year squash' or something like that and had been bred for very long storage life.
I was given a pumpkin just before lockdown. My friend said it was from their harvest the previous Autumn, so already 6 months old. I put it in the spare bedroom because it was too big for the kitchen counter, then I became very ill. I had COVID very seriously, was hospitalised and too ill to cook for myself, or even pick up the huge thing. After 2 years, I’d recovered enough to wonder if it was OK, so hacked it up and cut it into chunks. Roasted it in the oven for an hour with some oil and salt, then had a huge quantity of roasted pumpkin. Sweet and delicious, I used it for lots of things, and then froze the pieces in a large bag. I finally finished the bag of three and a half year old pumpkin, about 6 months ago! Great value, a carving pumpkin! I miss it now 😂😂😂
Carving pumpkins are the only pumpkins I’ve ever used since I can usually get some free around this time of year. 😂 I do not like the traditional pumpkin pie because I do not like some of those spices. However my paternal grandmother would make pumpkin pies with lemon flavoring & I absolutely loved them! Lemon compliments pumpkin very well. She would also do butternut & cushaw pies the same way. I once asked for her recipe & she said that she just “threw them together”. But the next time I visited her she handed me a hand written recipe because the next time she made one of the pies she had measured things just so she could give me a recipe. Today is her sons birthday-my father. He passed over 8 years ago now. She passed in 1993. Ps. I always scrub the outside of the pumpkins well before cutting them up to bake to make sure I don’t get any unwanted ingredients in my pumpkin purée. lol. I’ve read the juice can be used for soup but I’ve never tried it. I did try roasting the seeds thou.
I loved pumpkin seeds as a kid but I'm not much of a fan of seeds anymore. :( I just made my first pie today and it's baking right now in the oven! Lemon flavoring in pumpkin pie sounds delicious, I've only ever had traditional pumpkin pie (& I love cinnamon). Over the weekend I'll probably make an apple/berry pie so that'll be exciting.
Awesome looking pie! I cooked my pumpkin 35 min in pressure cooker so the outer pumpkin skin fell off and pumpkin was extra juicy. Thanks for tip about draining water from pumpkin before making pie filling.
We roast the seeds every year. I can't always use the "craving pumpkin" because even though I don't carve them, I live in Florida and they tend to rot very quickly! But this year I was lucky enough to have two large pumpkins left over!
Nice! Btw you could've fit the whole pumpkin into the rectangular tray by cutting the pumpkin in 2 halves & roasting them like that. I've done that with my pumpkins: cut each pumpkin into 2 halves & put them on a baking tray, baked on 375 degrees for about 1 hour or until it's fork tender, then scoop out the cooked flesh, sprinkle on some cinnamon powder & brown sugar. A nice fall treat or Christmas treat, yum! ;)
Glad I found this. Stores in my area are currently completely out of canned pumpkin and nearest store only has big “carving” pumpkins. Will be using the beginning of this recipe to make my own purée! Thank you!
Okay so I tried this and it failed miserably. The pumpkin cake out tasting flavorless. Not sure what happened... I’m wondering if I squeezed out too much of the juice???
There’s a video called “NO WASTE PUMPKIN” by Esme traverso and it’s a holy grail!! I added about a 1/3 cup of evaporated milk to the recipe. Definitely recommend, it’s sooo good!
I just finished watching your canned pumpkin pie video and was hoping you'd do another one this year showing it from scratch. Shouldn't have doubted that you'd already done this! Looks delicious, need to try it.
Rinse the seeds in water and air dry or sun dry them, theyre packed with nutrients. You can grind the seeds with husk as husk provides fibre and add them in pancake batter, or bread batter or cake batter.
How did the syrup turn out? :). I ask because I want to try it. I'm gonna boil down the pulp as well, since it's pretty sweet and too stringy to do much else with. Nvm... Found your other video! Thanks bud!
My pumpkins are roasting right now. I’ve never did this before, so wish me luck..😊. I got one huge half in oven, and will need to roast each half separately. I was going to cut them up, but their so big! I am going to make bread, muffins and pie. And, dehydrate some to experiment with it
haha tasting the pie seemed to have slowed down your perception of time and the universe like "mmm leave me alone with my preciousssssssssssssssss! mmmmmm!" :D
Baha! That's the sight that greeted me in a Sainsburys branch on Wednesday. (after finding nothing in five shops closer to home, the day before) Like I said in the comments to the crow garlic video, they were hard to resist at that price. I think I was attracting looks with my trolley-load... This video is going to get a few more views this week. That seat-of-your-pants recipe looks good!
Soup is the best way to go with a jack. Bake them first with salt sprinkled on them. Puree and strain, then add your creams and stock and voila! Be warned, you will need to be a skilled cook and know your flavors WELL, otherwise you end up making a salty soup instead of a flavorful soup. Thats just how jacks are... pie pumpkins are more forgiving. You need less salt for those. For the best soup, use a kabocha and only a kabocha. It is the sweetest variety if pumpkin and needs no addatives, period. The skin is edible on kabochas.
I had no idea you could make a good pie out of a carving pumpkin! I always use a specific baking pumpkin. This is cheaper though I would assume. You’ve gotta deal a lot of water though wouldn’t you.
This is how I use to make pumpkin pie, since these were the only pumpkins you could get in the UK. Then I founded pureed sweet pumpkin on amazon and saves a lot of trouble
We only started using the pumpkin flesh this year. We made. Few soups which were delicious. I've still got two white pumpkins left. Think I'll give a pie a go. I don't think there's any difference apart from the colour, and it might not look as appealing!
I heard "Halloween is over" in the first bit and my lockdown/depression/election-year-addled brain just accepted that it could very well be November right now because 2020 feels like it just keeps going on forever and ever. Like the 2020 calendar could just say at midnight on New Year's Eve the date rolls over to December 32nd instead and I wouldn't bat an eye.
Well done that man for being thrifty with a veg/fruit? That would otherwise just end up in its millions on a landfill. I suppose if you were making soup you could salt the roasted pumpkin overnight to drive off the water. And then use the juice as the base of a stock. I cant help thinking a bit of vanilla would work well in the mix as well. You had 75% ingredients for an egg custard already lol
Vanilla would definitely work - it's a flavour that you get with the pie if (as commonly done) you have a scoop of ice cream with it, so it definitely combines well. Pumpkin pie is essentially very similar to egg custard tart (so, lots of nutmeg!)
@@AtomicShrimp I know this video is 3+ yrs old but yes pumpkin a la mode is nice. Wondered about the pumpkin syrup or what you would have done with the pumpkin juice.
I’ve never seen pumpkin pie made without sweetened condensed milk as the cream/sweetener component - it never occurred to me there was another way lol!
"Just needs a little cream" Says, while he literally unloads a pile of whipped cream as large as the pie slice. I shouldnt judge, I am guilty of this aswell.
All the recipes I can find talk about baking at 180C for ~45 mins. But here you have baked for 4 hours? What temperature is that at and does it have to be so long? Thanks 🙏🏻
This was baked at 180c for about 3 hours, covered with foil, then another hour without - this was a very large, thick pumpkin and it seemed to take a long time to cook - I was hoping to bake off some of the moisture content, but really, it pretty much boiled in its own juices. You may find that other pumpkins of different variety or size don't take as long - it's done as soon as it falls apart easily.
⏲⁉️...1:42 & 2:25...did he say 4 hours?...for pumpkin chunks?...yes,.. he did... but he also said oven on "low".... this is the 20¢ a lbs fibrous, tough, but I ironically quit moist giant "craving variety"🎃...and not that tenderly succulent, sugar sweet, Whole Foods $2 a lbs squash varietal...🍈 🥧👨🏼🍳...What, we are working with is some rather rugged fruit here...
4 hours roasting in the oven ? I would try steaming them and leave the skin on.. blend it and give it some seasoning / sugar / custard. that'll get off 3 hours making that pie
🎃=🥧❓...yes ...but can one bake a proper pumpkin pie... actually using a Carved Jack o' Lantern' from the previous Halloween night?...after all we were told not to play with our food...
When I was a kid we had left a pumpkin on the porch for almost a year and it never rotted or dried out, so out of curiosity we cut it open and it seemed perfectly fine. So my mom sliced the "meat" up and baked it into a lasagne and it was perfectly fine. It tasted like fresh squash.
Yeah, if they are intact and the conditions are right, they can stand for a very long time.
I dimly recall there being a named variety of squash that was called '2 year squash' or something like that and had been bred for very long storage life.
I was given a pumpkin just before lockdown. My friend said it was from their harvest the previous Autumn, so already 6 months old. I put it in the spare bedroom because it was too big for the kitchen counter, then I became very ill.
I had COVID very seriously, was hospitalised and too ill to cook for myself, or even pick up the huge thing.
After 2 years, I’d recovered enough to wonder if it was OK, so hacked it up and cut it into chunks. Roasted it in the oven for an hour with some oil and salt, then had a huge quantity of roasted pumpkin.
Sweet and delicious, I used it for lots of things, and then froze the pieces in a large bag. I finally finished the bag of three and a half year old pumpkin, about 6 months ago! Great value, a carving pumpkin!
I miss it now 😂😂😂
Carving pumpkins are the only pumpkins I’ve ever used since I can usually get some free around this time of year. 😂
I do not like the traditional pumpkin pie because I do not like some of those spices. However my paternal grandmother would make pumpkin pies with lemon flavoring & I absolutely loved them! Lemon compliments pumpkin very well. She would also do butternut & cushaw pies the same way. I once asked for her recipe & she said that she just “threw them together”. But the next time I visited her she handed me a hand written recipe because the next time she made one of the pies she had measured things just so she could give me a recipe.
Today is her sons birthday-my father. He passed over 8 years ago now. She passed in 1993.
Ps. I always scrub the outside of the pumpkins well before cutting them up to bake to make sure I don’t get any unwanted ingredients in my pumpkin purée. lol. I’ve read the juice can be used for soup but I’ve never tried it. I did try roasting the seeds thou.
I loved pumpkin seeds as a kid but I'm not much of a fan of seeds anymore. :(
I just made my first pie today and it's baking right now in the oven! Lemon flavoring in pumpkin pie sounds delicious, I've only ever had traditional pumpkin pie (& I love cinnamon). Over the weekend I'll probably make an apple/berry pie so that'll be exciting.
Butternut squash seeds are better roasted than pumpkin seeds in my opinion. Hope you like the lemon pumpkin pie.
Your paternal grandma seems like an absolute sweetheart 🥺
Seeds good, good for you. A waste if I don't use them. 🎃
Recipe please?!?
The deconstruction of the pumpkin in fast-motion was immeasurably satisfying.
Thanks for demonstrating that carving pumpkins can be eaten and can taste good, too!
Awesome looking pie!
I cooked my pumpkin 35 min in pressure cooker so the outer pumpkin skin fell off and pumpkin was extra juicy. Thanks for tip about draining water from pumpkin before making pie filling.
This is my favorite way to cook: very little measuring, just a bit of this and that, experimenting as I go.
The pie looks delicious!
Pumpkin seeds, or 'Pepitos', roasted and salted, are a great, and nutritious snack. I don't really like pumpkin flesh, but I love the seeds.
Pumpkin soup is good too! I put ground almonds in my pumpkin pie, just 'cos I had some to get rid of.
Why didn't you roast and salt the seeds? Great eating!
My uncle loves to do that, and yes they are great.
We roast the seeds every year. I can't always use the "craving pumpkin" because even though I don't carve them, I live in Florida and they tend to rot very quickly! But this year I was lucky enough to have two large pumpkins left over!
I love 'Pepitos'. Great snack, and ridiculously moreish.
Yes those are so tasty!!!
I just did some in my air fryer😋
Nice! Btw you could've fit the whole pumpkin into the rectangular tray by cutting the pumpkin in 2 halves & roasting them like that. I've done that with my pumpkins: cut each pumpkin into 2 halves & put them on a baking tray, baked on 375 degrees for about 1 hour or until it's fork tender, then scoop out the cooked flesh, sprinkle on some cinnamon powder & brown sugar. A nice fall treat or Christmas treat, yum! ;)
That's 170c to the rest of the world. Good tip BTW, cheers.
I'm going to use your recipe to make my first homemade pumpkin pie from a plain old pumpkin from my garden. Thank you posting this video. 💕
That appearance of the pumpkin pie after baking is 10/10
Glad I found this. Stores in my area are currently completely out of canned pumpkin and nearest store only has big “carving” pumpkins. Will be using the beginning of this recipe to make my own purée! Thank you!
Okay so I tried this and it failed miserably. The pumpkin cake out tasting flavorless. Not sure what happened... I’m wondering if I squeezed out too much of the juice???
There’s a video called “NO WASTE PUMPKIN” by Esme traverso and it’s a holy grail!! I added about a 1/3 cup of evaporated milk to the recipe. Definitely recommend, it’s sooo good!
@@actionjackson8315 oh so many to choose from.. did a search for no waste pumpkin. Not sure witch to watch… but thanks for the advice.
@@vickyk.9413
Maybe you didn't add enough pumpkin pie seasonings?
We British really don't eat enough squash.
I love how he just threw some shit together lol
what the fuck are you talking about have you never seen someone cook before
Yup, it'll make a turd...
Here in California The pumpkin pie filling in the can is actually Hubbard squash.
I just finished watching your canned pumpkin pie video and was hoping you'd do another one this year showing it from scratch. Shouldn't have doubted that you'd already done this! Looks delicious, need to try it.
Did you ever make the syrup with the pumpkin juice?
"Just needs a little cream"
Ssssssssqqqqqqqqquuuuuuqqqurrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
😂
😂
Rinse the seeds in water and air dry or sun dry them, theyre packed with nutrients. You can grind the seeds with husk as husk provides fibre and add them in pancake batter, or bread batter or cake batter.
I just roasted some winter squash seeds today. I always expected they would need peeling like sunflower seeds but they were just crunchy and good
@@AtomicShrimp I love pumpkin seeds roasted with a little oil and some spices, they make great snacks.
How did the syrup turn out? :).
I ask because I want to try it. I'm gonna boil down the pulp as well, since it's pretty sweet and too stringy to do much else with.
Nvm... Found your other video! Thanks bud!
You can make a beautiful pumpkin marmalade with these big pumpkins.
Thanks for the recipe ,I definitely have to try .
I hear people ay you should use "sugar pumpkins" and not carving pumpkins, but from your experience, does it really taste any different?
Recipe is a winner. Thank you for this.
Did you say roast for 4 hours? That sounds like a very long time. What temperature do you roast it at?
I put oven for one hour 400 degrees no need to roast 4 hours.
What a great idea, I just adjusted my oven
I love the way you measure❤ a man after my own heart.
As I was scraping my pumpkin out my daughter showed me its easier to cut and pull away skin.
I love you my man, I absolutely love pumpkin pie and to know that one of my favourite channels has a recipe on it is an absolute dream. LET’S GOOO!!!!
what are the measurements? i could try and guess by watching the video but i want to make sure it turns out properly.
My pumpkins are roasting right now. I’ve never did this before, so wish me luck..😊. I got one huge half in oven, and will need to roast each half separately. I was going to cut them up, but their so big! I am going to make bread, muffins and pie. And, dehydrate some to experiment with it
haha tasting the pie seemed to have slowed down your perception of time and the universe like "mmm leave me alone with my preciousssssssssssssssss! mmmmmm!" :D
I love your simple satisfying recipes! Thanks for sharing
That looks like a lovely pie...Great job !!
Save and roast the seeds
You can also dry the seeds and eat those.
How would you make the pumpkin syrup?
we only carved pumpkins like twice when i was little but when we did we roasted the seeds and they were addicting!
Just made this recipe, it's sooo good! Thanks
Baha! That's the sight that greeted me in a Sainsburys branch on Wednesday. (after finding nothing in five shops closer to home, the day before) Like I said in the comments to the crow garlic video, they were hard to resist at that price. I think I was attracting looks with my trolley-load...
This video is going to get a few more views this week. That seat-of-your-pants recipe looks good!
Thanks - it was actually your comment that made me think to go and look. So glad I did.
Soup is the best way to go with a jack. Bake them first with salt sprinkled on them. Puree and strain, then add your creams and stock and voila! Be warned, you will need to be a skilled cook and know your flavors WELL, otherwise you end up making a salty soup instead of a flavorful soup. Thats just how jacks are... pie pumpkins are more forgiving. You need less salt for those.
For the best soup, use a kabocha and only a kabocha. It is the sweetest variety if pumpkin and needs no addatives, period. The skin is edible on kabochas.
Thank You for making this video.
First thing that came to mind was pumpkin wine. I don't like drinking wine but love making it lol
Good job
I had no idea you could make a good pie out of a carving pumpkin! I always use a specific baking pumpkin. This is cheaper though I would assume. You’ve gotta deal a lot of water though wouldn’t you.
At least where I live something like a Hokkaido cost about 40-50% of what a carving pumpkin does, but there's also a lot less of it 😅
Lentil & pumpkin soup is very good.
But the juice have so much flavor in it, just boil the whole thing down instead of squeezing it
What temperature did you set the oven at when roasting the raw pumpkin flesh into puree?
180C (350F) - it took about 3 hours of baking as the moisture content was really high and the pieces practically boiled in their own juice
@@AtomicShrimp ah, thank you, very much appreciated!
@@AtomicShrimp also what kind of pourable cream did you use? Regular fresh cream, or double/heavy cream?
Very pretty slice. It looks great!
What is allspice? All the other stuff in mixed spice I've got in my buppboard, butI've got no idea what allspice is...
Allspice is a spice that has a flavour similar to a combination of nutmeg, cloves and cinnamon (so a mix of those is fine as a substitute)
It's a dried berry that has all those flavors atomic shrimp mentioned
I always make pies from these pumpkins. Can't afford little pie pumpkin.
This is how I use to make pumpkin pie, since these were the only pumpkins you could get in the UK.
Then I founded pureed sweet pumpkin on amazon and saves a lot of trouble
Cool. (Off topic) You brought some Ackee for weird stuff in a can a while back. I just wondered if you had tried it yet?
Not yet - actually, I have a few things in the cupboard that I bought for the Weird Stuff In A Can series that I really should get around to trying.
It's all storing up interesting videos for us in the future :)
I've never made or tasted pumpkin Pie, I make loads of pumpkin soup though, divine ! fab vid thanks.
Beautiful pumpkin pie!
What temperature did you bake the pumpkin for 4 hours? 300?
It's crazy easy to make! We just uploaded our video showing even my husband can do it! He even made a pie with the guts you scoop out!
How do you take the strings out of the pumpkin?
We only started using the pumpkin flesh this year. We made. Few soups which were delicious. I've still got two white pumpkins left. Think I'll give a pie a go. I don't think there's any difference apart from the colour, and it might not look as appealing!
Add tumeric.
I heard "Halloween is over" in the first bit and my lockdown/depression/election-year-addled brain just accepted that it could very well be November right now because 2020 feels like it just keeps going on forever and ever. Like the 2020 calendar could just say at midnight on New Year's Eve the date rolls over to December 32nd instead and I wouldn't bat an eye.
I'm going to try a white pumpkin I bought after Halloween. What color will the flesh be? Dunno.
Well done that man for being thrifty with a veg/fruit? That would otherwise just end up in its millions on a landfill. I suppose if you were making soup you could salt the roasted pumpkin overnight to drive off the water. And then use the juice as the base of a stock. I cant help thinking a bit of vanilla would work well in the mix as well. You had 75% ingredients for an egg custard already lol
Vanilla would definitely work - it's a flavour that you get with the pie if (as commonly done) you have a scoop of ice cream with it, so it definitely combines well. Pumpkin pie is essentially very similar to egg custard tart (so, lots of nutmeg!)
@@AtomicShrimp I know this video is 3+ yrs old but yes pumpkin a la mode is nice. Wondered about the pumpkin syrup or what you would have done with the pumpkin juice.
Thank You so Much For Recipe. Yes.
Yes.
Newby here!! Can you give measurements (ish) for the sugar and spices?
It looks yummy!!
I’ve never seen pumpkin pie made without sweetened condensed milk as the cream/sweetener component - it never occurred to me there was another way lol!
"Just needs a little cream" Says, while he literally unloads a pile of whipped cream as large as the pie slice. I shouldnt judge, I am guilty of this aswell.
All the recipes I can find talk about baking at 180C for ~45 mins.
But here you have baked for 4 hours?
What temperature is that at and does it have to be so long?
Thanks 🙏🏻
This was baked at 180c for about 3 hours, covered with foil, then another hour without - this was a very large, thick pumpkin and it seemed to take a long time to cook - I was hoping to bake off some of the moisture content, but really, it pretty much boiled in its own juices.
You may find that other pumpkins of different variety or size don't take as long - it's done as soon as it falls apart easily.
You're the Ashens of nice food.
I think they should collaborate they would get on well
plant the seeds, you'll have your own pumpkin patch next year
Thanks. Looked good
i will do this with my mom this is so much funnnn
Thanks for the great info I'm making as I comment
⏲⁉️...1:42 & 2:25...did he say 4 hours?...for pumpkin chunks?...yes,.. he did... but he also said oven on "low".... this is the 20¢ a lbs fibrous, tough, but I ironically quit moist giant "craving variety"🎃...and not that tenderly succulent, sugar sweet, Whole Foods $2 a lbs squash varietal...🍈 🥧👨🏼🍳...What, we are working with is some rather rugged fruit here...
At 10p each, I’d buy 10 of those pumpkins just for the yummy seeds!
7:02...yes I'm tasting raw Egg!🥚...I dig this guy's style...
Nice! Looked tasty! =)
It tastes sooooo good. I could hardly talk
That surprised me , all my cousins said egg condensed milk and spices
why 4 hours??
roast those seeds!
…now I want pumpkin pie..
Oh dear..
Not a pie lover, if I'm going to eat pie I'd like a tart berry pie. But I love pumpkin in stew, soup or curry.
this video is good i will wacth this video
Pumpkin for 10p! Oven on for four or more hours! How innocent we were in 2018!
4 hours roasting in the oven ? I would try steaming them and leave the skin on.. blend it and give it some seasoning / sugar / custard.
that'll get off 3 hours making that pie
you didnt say how you prepped the meat
I cut it up and put it in the oven, as in the video
Willy Murch Good Job Pie Ville yes and Gault yes and Pie You is Good Job.
Yes
.
Cutting half side ways easier
The pumpkin at my local Walmart had stickers saying “ not for human consumption “ wonder why? I have before nothing wrong
Probably just to avoid people being disappointed and asking for refunds. Carving pumpkins aren't the very vest kind for eating
instead of cream try sweetened condensed milk and skip the sugar.
Today Yes.
I didn't know there was a difference.
People thought I was crazy when I said I used my Halloween pumpkins for my Thanksgiving pumpkin pie lol
at the price of energy today ..4 hours in the oven 🤔😶🌫️😱😱😱😱😱
Trying it out
What cream was used
This cream is about 35% fat
Incredibly late thanks
👌
🎃=🥧❓...yes ...but can one bake a proper pumpkin pie... actually using a Carved Jack o' Lantern' from the previous Halloween night?...after all we were told not to play with our food...
😋 yummy
Yummy!!!
sugar, then whipped cream... killed it! 🤦 There must be a healthier way to make pumpkin pie, I refuse to use sugar.
Mmm yummie