The Pumpkin Purée Preparation Perplexity
Several weeks ago, I purchased 3 smallish pumpkins from a display at Bearss Groves that had a sign - “sugar pumpkins” - intending to make pumpkin purée from scratch. They were easy to carve open and roasted quite nicely, yielding about 7 pounds of purée. I froze some, made pumpkin bread and pumpkin pie. Great! I hadn’t done this for many decades, since I lived in New England and tried it. The purée I made then was pretty awful - not the taste, but the texture, which was stringy. I’m older and I hope, wiser. Yesterday, I went back to purchase a few more since they were on sale after Halloween. They’d moved them, I thought, so I asked and was pointed to the baking pumpkins. I bought 4 for 10 dollars. At home, I prepared to roast 2 of the 4. First step is cutting out the stem and splitting them in half. I thought, hmmm, these are kind of hard, as I tried to stab my paring knife into the top of the gourd. It was so hard, I tried the other pumpkin. It was the same as were the other 2.