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Seattle, Washington

Ok, Im confused. I have heard people say AG's don't make good pumpkin pie, and others say it does. So which is it?
I spent a good portion of my afternoon processing pumpkin meat to freeze because I didn't want Bertha to go to total waste after what happened to her. Personally I think some people out there don't know what to do. I put my cooked pumpkin through a seive to get the stringy fibers out, then through cheese cloth to drain more of the water out. It should be the consistency of the pumpkin you get out of the can if you want to make pies out of it. I used to make pumpkin pie from scratch when I was younger, and it turned out yummy. :-)

10/8/2003 3:24:09 AM

Oz

i think it depends on how much toxic bug killer you used when it was growing.

10/8/2003 8:55:53 AM

In the shade - PDX, OR

MC is right.

Previous insecticide,& fungicide etc. choices all affect the quality of the pumpkin.

Genetically speaking the meat of the AG is not very good when compared to other pumpkins. - there is less residual sugar and it normally does not taste as good.
In my opinion the smaller the pumpkin the better quality of the meat.

10/8/2003 11:33:36 AM

[email protected]

We'll let you know. My son's school pumpkin (194 Chapel '03) never saw a drop of pesticide all year. )Though Lord knows I wanted to.) But now some folks are now thinking of baking pies when I harvest the seeds. We'll see.

Steve

10/8/2003 6:45:01 PM

Sequim, WA

I used a large chunk of a 427 lb. pumpkin for baking several years ago. I cut a baking sheet sized piece from the top of the fruit and put it in the oven for several hours, cut the dried out parts away from the outside and ran the rest through the food processor and drained off the juice. It made fine pies, cookies and muffins. The spices used make up most of the flavor anyway. There definately are more flavorful pumpkins out there though. The AG was OK with enough natural sweetness, but somewhat bland. Livestock seem to love the stuff though. My favorites for cooking are both maxima's though. Rouge vif d'etampes (cinderella's) and lumina are my top choices for flavor. The luminas have a rich deep color to the flesh and less residual moisture.

10/9/2003 12:58:49 AM