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Baking Expert
Catherine Christiansen
Fresh Pumpkin
Beyond a doubt, fresh pumpkin puree yields brighter flavor, better texture and a more vibrant color than canned pumpkin could ever hope to attain. Fairy godmother was tastefully correct in supplying Cinderella with such a vehicle. Given the choice, always opt for fresh!
Getting the goods is easier than you think: simply cut a fresh sugar pie pumpkin in half, scoop out the seeds and invert on an oiled baking sheet. Bake at 350 degrees for about an hour until soft and sweet. Scoop out the bright orange flesh, puree in a food processor and voila! the succulent taste of autumn is on hand to flavor pies, cheesecakes, breads, vanilla iced bars, cookies, cupcakes, pancakes, muffins and mousse.
“Winter Luxury” is thought to be the best pie pumpkin to grow or select from your farmers’ market. It’s an heirloom breed grown since 1893, with a netted outer shell that opens to reveal smooth, firm, sweet flesh. Whether or not this particular variety is available, be sure to choose a pumpkin labeled “pie pumpkin” or “sugar pie pumpkin.”
When I was working in Paris 20 years ago, I was hired to provide Thanksgiving dinner for the students at the American University. No problem, I thought—until it became apparent that pumpkins (potiron) were few and far between. My partner and I rounded up all the thick-skinned, odd-looking orange orbs we could find, baked and pureed for hours, then added enough spices, eggs and cream to make those squash taste like home. Somehow, it worked. The potato soup, on the other hand, climbed out of its pot that night while we slept and took over the kitchen.
Butternut squash is called "butternut pumpkin" in Australia, and "neck pumpkin" in parts of Pennsylvania, where it’s often used interchangeably with pumpkin in recipes. The creamy, golden butternut can certainly be substituted in any of the recipes below. Okay, okay, so can canned pumpkin in a pinch.
Classic Pumpkin Pie
recipe
Pumpkin Ginger Mousse recipe
Pâte à choux au gingembreGinger cream puffs
recipe
Double Pumpkin
Crème Brulée
recipe
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