I bought a few sugar pumpkins this weekend to roast for a pumpkin cyser recipe that I want to try.
Preparation was simple;
I cut the pumpkin into 1" slices, then they were coated in melted butter, then I added some light brown sugar cinnamon and fresh ground nutmeg. Roasted until soft & smelling delicious.
My concern lies with the butter.
Should I roast new pumpkins & use the pumpkin that was roasted with butter for pie filling?
Mind you, it was a very thin coat, but, I'm not certain how that will play out with the must.
Of course, in typical fashion for me, the afterthought of the butter in the must didn't hit me until the day after I did the roasting..
Thankfully, the pumpkin is in the freezer and not mixed with anything yet, so, if I need to redo the pumpkin, they're still available in stores & I haven't wasted anything yet.
Worse case is, I'm making a pumpkin pie this year for Thanksgiving (this would be the first pumpkin pie I've ever attempted, but, the pumpkin tasted great when I made it so I am confident it would be good)
Either way, any advice would be greatly appreciated, though, I suspect I already answered my concerns.
Thanks, in advance, for anyone who chimes in.
Happy meading
Preparation was simple;
I cut the pumpkin into 1" slices, then they were coated in melted butter, then I added some light brown sugar cinnamon and fresh ground nutmeg. Roasted until soft & smelling delicious.
My concern lies with the butter.
Should I roast new pumpkins & use the pumpkin that was roasted with butter for pie filling?
Mind you, it was a very thin coat, but, I'm not certain how that will play out with the must.
Of course, in typical fashion for me, the afterthought of the butter in the must didn't hit me until the day after I did the roasting..
Thankfully, the pumpkin is in the freezer and not mixed with anything yet, so, if I need to redo the pumpkin, they're still available in stores & I haven't wasted anything yet.
Worse case is, I'm making a pumpkin pie this year for Thanksgiving (this would be the first pumpkin pie I've ever attempted, but, the pumpkin tasted great when I made it so I am confident it would be good)
Either way, any advice would be greatly appreciated, though, I suspect I already answered my concerns.
Thanks, in advance, for anyone who chimes in.
Happy meading
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