I’m so glad you did this video! I’ve been roasting my own pumpkins for several years and while I don’t can it (freezer bags in 2 cup portions works awesome too!) this makes the best pies, bars, bread, cookies, etc! Thank you for showing the world how much better this is, and how easy!! ❤️
You can't beat fresh made pumpkin pie. We even use the jack o lantern pumpkins as we get them from the local patch that's been there more than 100 years. It does at time's take a bit more work, but we use them for breads, cube veggie bakes just like sweet potato and squash. We have tweaked the larger pumpkins to add more sugar and cinnamon
I’ve read that Libby’s “Pumpkin” actually contains some squash other than Sugar or Pie Pumpkin. They do that for color and texture! Do, now you know! LoL 😂
I freeze mine as well...and I puree' the rind along with the flesh.. found out last year it too is edible with extra nutrition...but most veggies and fruit skins are edible
It really does fill me with contentment when I cook from scratch. Plus, home made always, all ways, tastes better. Home made bread, pasta, pie crust, etc.
I did this for my pumpkin pie for thanksgiving this year. IT’S SO MUCH BETTER! It’s totally worth the effort and not even hard to do. The purée tastes amazing by itself. My husband used the leftovers to make a risotto. Thank you so much for sharing!
I'm from Morocco and obsessed with American food especially American deserts. I'm dying to taste a pumpkin pie. Will make one soon. Love your videos btw.
I've always loved pumpkin pie and other pumpkin based desserts but never knew how simple it is to actually make the pumpkin puree. I'm DEFINITELY trying this out since everything is in season right now, I'm so excited and I have no doubt it tastes a million times better than the canned version. Thanks for sharing this instructional video!!
I've been using regular big pumpkins, steaming and pureeing them for years. My baking comes out amazing and I've never had any complaints. So yes, you can use big pumpkins for baking.
@@gordythecat I've been steaming large pumpkins for over 10 years period And I have never had one that was bitter. The smaller ones are way more expensive.
Marvelously presented Shereen!!! 🍜🥧💗 I’m pretty sure the canned version is half sweet potatoes! Homemade is always best! You’ve taken everyone’s fear away to try it themselves! 👍🏻 perfect 🤩!!!!
My grandmother who was a fantastic PA Dutch baker, always said neck pumpkins were the best for pies. Her pies were perfection. (Actually just googled neck pumpkins and they are referred to as PA Dutch neck pumpkins or Amish neck pumpkins..makes sense 😊)
You are awesome! I love your approach and delivery. You make me chuckle and want to try what you do. I would love to have a meal at your house. Your family must love you like crazy. Your energy is contagious. Thank you and keep the recipes and comparisons coming. Best wishes for the holidays and beyond, Reynaldo H.
Just came across your video , love it, love your energy 😊 thank you. Trying to make my food from scratch. Like a pie, never had it before, but wanted to try it out this coming holiday.
I agree that fresh is better. And I like your question, 'what's in it'? I dont trust them. But I want to mention...they had hubbard squash and possibly other squash. So I tried making pie with half pumpkin and half hubbard HOME GROWN... it was perfect! Just a little stronger flavor than pure pumpkin and more orange color. Thanks for the video.
In my opinion, both fresh and canned pumpkin are really good to cook with. FTR, the James Beard Foundation Awards are back again next year and your cookbook should be nominated because it's fantastic.
Most canned pumpkin isn't made from pie pumpkins at all. Each brand has their own type. Libby's uses Dickinson variety, which is a winter squash related to butternut.
I’m def doing this with my blue pumpkin my aunt gave me from her farm. Thanks for the tips, this definitely doesn’t seem hard to do. Your skin looks amazing btw 💕
Funnily enough I never made canned pumpkin pie, for a very simple reason: the purée is rarely sold in stores here, and small pumpkins are easy to get fresh.
Just came across your videos and was immediately obsessed with them. Perfect presentation and the recipes look delicious. I bought your book on Amazon yesterday. Can't wait to try them all! Also, can I freeze the pumpkin?
Awe, thank you so much Jared. I can’t wait for you to receive it. I wouldn’t advise freezing bc of the possibly of taking on moisture. It’ll keep in the refrigerator up to 2 weeks or “can” in mason jars, up to 2 years
My go to pumpkin for baking are fairytales hands down the best I harvest one last Sept and just roasted it yesterday. The fairytales look exactly like Libbys deep orange but so much better.
You commented on the color. Libby's uses a pumpkin called the Dickenson Pumpkin. The outside is a light dusky orange, the inside has an insanely bright orange flesh that is drier than many varieties. This pumpkin can reach 25 pounds. I've grown 15 pound Dickenson pumpkins.
The difference in color is because canned pumpkin is a different variety. Libbey and other companies use the Dickinson Field pumpkin variety. It's sweeter too!
Have you ever tried using cheese pumpkins (beige, flatter round like a cheese wheel). When ripe, they smell like cantaloupe & are generally less fibrous & inherently sweeter (so less refined sugar need in the pie recipe) than sugar/pie pumpkins (fructose vs. sucrose nutrionally). One trick I've learned to make a lighter (less custard texture pumpkin pie- kids have texture 'issues' lol) is to add only the egg yolks when mixing the custard. Then, whip the egg whites (merengue, I think is the term) separately & fold them into the pumpkin pie mixture. It makes the texture a bit lighter than a custard. Still tastes the same; but for people with 'texture issues' with custard...it's a neat hack. Making pumpkin pie for diabetics with texture issues is perhaps my only Kitchen Win besides my grandmother's Irish Onion Soup (which I've since refined with your personal beef stock recipe)..cause 'I'm fancy' 😊. Legit Shereen- you make cooking fun again!
When you tried the canned pumpkin, your face said it all.... super funny but absolutely true, who knows what they put in it. I don't cook/eat/use anything canned, it's just not for me, I rather not make it than make it like that.
Libby’s is made with Dickinson’s pumpkins which look more like a giant butternut squash, that’s why it’s so orange… and truth be told I prefer Libby’s to fresh, it just performs better when baking and takes no additional effort
I love pumpkin pie, but haven't made it in over 20 yrs. my spouse doesn't like pumpkin. he will however, eat anything with nuts. would pumpkin pie be good with pecans added to it?
So glad I found you ! Love your cooking and I just ordered your Cookbook for Dinners You are awesome and beautiful! Ps . I love your name too ,it means sweet ! God bless you Shereen 💜🌿🌸💜🌿🌸💜🌿🌸💜🌿🌸😘
Best feeling ever? When you make something so good, you blow your own mind!
People who don’t like pumpkin pie would probably like pumpkin pie if they tried it with real pumpkin 🎃
Dude I could literally eat three pies that’s how good it is
This was me. Tried real pumpkin pie and will never go back
Ooooh
You're so right! Once you try this there's no going back!
People who don’t like pumpkin pie are people who have only had store-bought pumpkin pie.
I’m so glad you did this video! I’ve been roasting my own pumpkins for several years and while I don’t can it (freezer bags in 2 cup portions works awesome too!) this makes the best pies, bars, bread, cookies, etc! Thank you for showing the world how much better this is, and how easy!! ❤️
My pleasure Lisa. Happy to know you have success freezing it. Thank you!
You can't beat fresh made pumpkin pie. We even use the jack o lantern pumpkins as we get them from the local patch that's been there more than 100 years. It does at time's take a bit more work, but we use them for breads, cube veggie bakes just like sweet potato and squash. We have tweaked the larger pumpkins to add more sugar and cinnamon
@@CookingwithShereen luv luv you I’m so glad I found you maje we want to cook all day every day for everyone 😍🙌😘✨✨✨
I’ve read that Libby’s “Pumpkin” actually contains some squash other than Sugar or Pie Pumpkin. They do that for color and texture!
Do, now you know! LoL 😂
I freeze mine as well...and I puree' the rind along with the flesh.. found out last year it too is edible with extra nutrition...but most veggies and fruit skins are edible
There’s something special about making things from scratch
Amen!
where is this scratch and how much is it?
It really does fill me with contentment when I cook from scratch. Plus, home made always, all ways, tastes better. Home made bread, pasta, pie crust, etc.
I did this for my pumpkin pie for thanksgiving this year. IT’S SO MUCH BETTER! It’s totally worth the effort and not even hard to do. The purée tastes amazing by itself. My husband used the leftovers to make a risotto. Thank you so much for sharing!
I'm from Morocco and obsessed with American food especially American deserts. I'm dying to taste a pumpkin pie. Will make one soon. Love your videos btw.
Oooo yes please do! It’s the best. Sweet potato pie would also be similar and just as delicious.
American food is just amazing I swear
Kazashyka
American 🇺🇸=666👹 food is poison 🐂💩. What are you talking about 😐⁉.
It’s so delish. Add whip cream
@@nicolekatmi I like sweet potato pie better, I have it every thanksgiving 😋
I’ve been roasting my own pumpkins ever since I saw your TikTok and I’ve never looked back! Fresh is hands down the BEST! 🎃
This is much better than canned, last year I did this to make pumpkin pie
I've always loved pumpkin pie and other pumpkin based desserts but never knew how simple it is to actually make the pumpkin puree. I'm DEFINITELY trying this out since everything is in season right now, I'm so excited and I have no doubt it tastes a million times better than the canned version. Thanks for sharing this instructional video!!
I just started watching your videos about I instantly was drawn to you. Not a pumpkin person but, I still watched this. 💕
I've been using regular big pumpkins, steaming and pureeing them for years. My baking comes out amazing and I've never had any complaints. So yes, you can use big pumpkins for baking.
@@gordythecat I've been steaming large pumpkins for over 10 years period And I have never had one that was bitter. The smaller ones are way more expensive.
Or they are food pig food..raw or cooked..and then they taste like bacon.
@@DivaDelgado128 I roast mine on the oven until soft it becomes more sweet 😋
@@hsf8908 that was not mg experience lol
Girl! I am loving your videos!! Found your cookbook on Amazon- can't wait to get it.
Thank you so much! I hope you love it as much as I loved creating it. Roasted Pumpkin Bisque is on pg. 37 😉
Marvelously presented Shereen!!! 🍜🥧💗 I’m pretty sure the canned version is half sweet potatoes! Homemade is always best! You’ve taken everyone’s fear away to try it themselves! 👍🏻 perfect 🤩!!!!
Love this lady ❤️she makes everything look so easy!!
My grandmother who was a fantastic PA Dutch baker, always said neck pumpkins were the best for pies. Her pies were perfection. (Actually just googled neck pumpkins and they are referred to as PA Dutch neck pumpkins or Amish neck pumpkins..makes sense 😊)
absolutely love her and all the cooking that comes along
Good video & good info. Watched your shorts before, like this longer video, subscribed for more.
You are awesome! I love your approach and delivery. You make me chuckle and want to try what you do. I would love to have a meal at your house. Your family must love you like crazy. Your energy is contagious. Thank you and keep the recipes and comparisons coming. Best wishes for the holidays and beyond, Reynaldo H.
Your videos are awesome! Your the Auntie with amazing cooking shills that I never had! 🤩
Can’t wait to try this with my homegrown sugar pumpkins!
Yet another great video. You make it sound so easy but I’d still screw it up. 😀 lookin good. Can’t wait for the next one.
Just came across your video , love it, love your energy 😊 thank you. Trying to make my food from scratch. Like a pie, never had it before, but wanted to try it out this coming holiday.
I agree that fresh is better. And I like your question, 'what's in it'? I dont trust them. But I want to mention...they had hubbard squash and possibly other squash. So I tried making pie with half pumpkin and half hubbard HOME GROWN... it was perfect! Just a little stronger flavor than pure pumpkin and more orange color. Thanks for the video.
So much better than canned. I roasted a pumpkin last year for thanksgiving pumpkin cheesecake and it turned out so fabulous!!!
In my opinion, both fresh and canned pumpkin are really good to cook with. FTR, the James Beard Foundation Awards are back again next year and your cookbook should be nominated because it's fantastic.
Hello Eric, you’re too kind. I’m thrilled you’re enjoying it. Thank you
Libby's canned pumpkin isn't actually pumpkin. It's Dickenson squash, cultivated just for Libby's I believe.
Really? Wow. What a ripoff
"...any hard-skinned squash can be called a pumpkin because there isn't a botanical distinction for what makes a pumpkin, a pumpkin."
Just by watching your videos makes me feel like I can cook great deserts for holidays
I love her videos❤❤
Thank you for this. Just bought two sugar pumpkins earlier this week and this gives me courage to can my own!!!
If you can pumpkin, you will need to can it in chunks as there is no safe tested recipe for pumpkin purée.
Loving your videos 😊😊😊
Most canned pumpkin isn't made from pie pumpkins at all. Each brand has their own type. Libby's uses Dickinson variety, which is a winter squash related to butternut.
I will be making pure and freezing for the holidays, my garden gave us 6 beautiful pumpkins 😀
So Lucky 🧡 just to note, when I’ve frozen in the past it accumulates extra moisture, just to be mindful in case you’re using for bread, muffins etc
I’m def doing this with my blue pumpkin my aunt gave me from her farm. Thanks for the tips, this definitely doesn’t seem hard to do. Your skin looks amazing btw 💕
"What are they using?" 🤣🤣🤣🤣
My mother said that canned pumpkin was usually sweet potato. That’s why it’s so orange..
I love when you said ..SHUGA 😁😁😁 you are the best ...
I just ordered your book, I’m so excited!
I couldn't find an old recipe I used for pumpkin pie, but I did run across this Gem and boy oh boy!!!! Thanks for sharing this wonderful recipe. 😃
This recipe was delicious, who knew you actually don’t need to add any sugar or other ingredients to add some flavor. Thank you!
I'm in love with this lady. 🥰
You are the cutest, and so inspiring.
Morning gorgeous 😎
That pumpkin sure looks delicious
Wow.. the comparison 🤯
Hi Beautiful chef you are amazing with pumkins mother nature always wins.😁😁😁
Funnily enough I never made canned pumpkin pie, for a very simple reason: the purée is rarely sold in stores here, and small pumpkins are easy to get fresh.
Where are you?
@@mygirlcheech85 Germany
Great video! You are awesome!
Love me some pumpkin, But I prefer it when you yell at me! 😂👍
Hell yes I’m doing this!!!!!
Shereen! Love this! I didn’t know you did canning too! I’d love to see you make sauce for pasta/pizza and can it x
You cannot can pumpkin purée safely, but you can can it in chunks, and then purée afterwards.
You made the roasting a little easier for me, thank you
Just came across your videos and was immediately obsessed with them. Perfect presentation and the recipes look delicious. I bought your book on Amazon yesterday. Can't wait to try them all! Also, can I freeze the pumpkin?
Awe, thank you so much Jared. I can’t wait for you to receive it. I wouldn’t advise freezing bc of the possibly of taking on moisture. It’ll keep in the refrigerator up to 2 weeks or “can” in mason jars, up to 2 years
This made me excited to start roasting pumpkins 😋
I grow my own pumpkins just so I can get the pumpkin bread and pumpkin pie my wife makes! There’s a method to my madness!
My go to pumpkin for baking are fairytales hands down the best I harvest one last Sept and just roasted it yesterday. The fairytales look exactly like Libbys deep orange but so much better.
Count on Shereen. You can’t go wrong.
Love this goddess so much😍 can't wait to get her book. Thanks for the closeups
You commented on the color. Libby's uses a pumpkin called the Dickenson Pumpkin. The outside is a light dusky orange, the inside has an insanely bright orange flesh that is drier than many varieties. This pumpkin can reach 25 pounds. I've grown 15 pound Dickenson pumpkins.
I'm sold...thank you Shereen 👏👏👏
This was so easy to make....thanks Shereen!!
Thank you for sharing. I’ve wondered this myself.
I so greatly appreciate this video!! Making pies, bread and cheesecak with this!!!
I've got the cook book and am loving it and can't wait to try this one.
i need her in my life
So I found you recently and love you vids and I’m struggling to be a better cook not just for me but the kiddos too!
I’ve done this before and YES YOU CAN TELL A DIFFERENCE in pies!!!!!
Libby’s could NEVER!
Thank you for the video and your hair is soooo beautiful
I love pumpkin pie! It must be awesome with freshly roasted pumpkin. I need to give it a try.
I would try this ..love Shereeen the gorgeous cook
I have been roasting pumpkins for pie for almost 30 years. I never thought to can it! Could never go back to a can.
Didn't realize how easy it was to do this. Definitely going to give it a try!!
The difference in color is because canned pumpkin is a different variety.
Libbey and other companies use the Dickinson Field pumpkin variety. It's sweeter too!
Awesome!! Love it!!💝
Roasted and ready to finish the pie. Thank you🎉
Have you ever tried using cheese pumpkins (beige, flatter round like a cheese wheel). When ripe, they smell like cantaloupe & are generally less fibrous & inherently sweeter (so less refined sugar need in the pie recipe) than sugar/pie pumpkins (fructose vs. sucrose nutrionally). One trick I've learned to make a lighter (less custard texture pumpkin pie- kids have texture 'issues' lol) is to add only the egg yolks when mixing the custard. Then, whip the egg whites (merengue, I think is the term) separately & fold them into the pumpkin pie mixture. It makes the texture a bit lighter than a custard. Still tastes the same; but for people with 'texture issues' with custard...it's a neat hack. Making pumpkin pie for diabetics with texture issues is perhaps my only Kitchen Win besides my grandmother's Irish Onion Soup (which I've since refined with your personal beef stock recipe)..cause 'I'm fancy' 😊. Legit Shereen- you make cooking fun again!
So beautiful and she can cook
You are a force! Love watching every single video.
"What are they using" 😂😂😂 I love it
Looks good 😍. How do you can it yourself in a mason jar like you said to make it last for longer
Mesmerized by your beauty
How do you can your pumpkin purée? Do you pressure can it or water bath?
Not sure why but I really dig your vids
I love it. Now I can make your pumpkin bread. Thanks 🥰
When you tried the canned pumpkin, your face said it all.... super funny but absolutely true, who knows what they put in it. I don't cook/eat/use anything canned, it's just not for me, I rather not make it than make it like that.
Libby’s is made with Dickinson’s pumpkins which look more like a giant butternut squash, that’s why it’s so orange… and truth be told I prefer Libby’s to fresh, it just performs better when baking and takes no additional effort
I love pumpkin pie, but haven't made it in over 20 yrs. my spouse doesn't like pumpkin. he will however, eat anything with nuts. would pumpkin pie be good with pecans added to it?
wow it looks so delicious.
Make fresh carrot pie they never know the difference and its yummy!!
I like you! SHAKEN NOT STIRRED
So glad I found you ! Love your cooking and I just ordered your Cookbook for Dinners You are awesome and beautiful!
Ps . I love your name too ,it means sweet ! God bless you Shereen 💜🌿🌸💜🌿🌸💜🌿🌸💜🌿🌸😘
I never use canned I have made pumpkin pie with real pumpkins my whole life one season I made over 100 pies and gave them to my neighbors
I thought all pumpkins were sweet - apparently not - am looking forward to roasting a ‘non-sweet’ one and making a creamy cannelloni with it - yum
Looks good. Thank you
Maybe if I freeze it last longer ??? Anyone has freezer it before ?
I don't know what a "sugar pumpkin" is called in Australia or if we even have them. But I just did this with a butternut pumpkin and it is DELICIOUS!
I don't waste my time with pie pumpkins😊. I use butternut or pink banana squash if you can find one. These will take your pie to the next level.
“I don’t even know why I did this” 😂😂😂
വളരെ സൂപ്പർ അവതരണം 🙏 ഇന്ത്യ
Not only is she screamin hot...what a cook! She's awesome.
Thank you.
Libby's actually uses Dickinson squash for their pumpkin filling.