{"id":4101,"date":"2014-11-24T09:02:50","date_gmt":"2014-11-24T14:02:50","guid":{"rendered":"https:\/\/winedineguide.com\/w\/?p=4101"},"modified":"2021-04-30T07:23:59","modified_gmt":"2021-04-30T11:23:59","slug":"ho-to-break-down-a-pumpkin","status":"publish","type":"post","link":"https:\/\/winedineguide.com\/?p=4101","title":{"rendered":"How to break down a Pumpkin to make your pie filling"},"content":{"rendered":"<p>by George Kringas<\/p>\n<h5><span style=\"color: #888888;\">The toughest part of the pumpkin pie filling by far is breaking down the pumpkin (especially if its a big pumpkin, which of course was the one I was working with ).<\/span><\/h5>\n<p><a href=\"https:\/\/winedineguide.com\/?attachment_id=4124\" rel=\"attachment wp-att-4124\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-4124\" title=\"Peeled and deseeded, I chopped the pumpkin into 1inch X 1inch cubes\" alt=\"\" src=\"https:\/\/winedineguide.com\/wp-content\/uploads\/2010\/11\/diced_pumpkin_1.jpg\" width=\"500\" height=\"301\" srcset=\"https:\/\/winedineguide.com\/wp-content\/uploads\/2010\/11\/diced_pumpkin_1.jpg 500w, https:\/\/winedineguide.com\/wp-content\/uploads\/2010\/11\/diced_pumpkin_1-400x240.jpg 400w, https:\/\/winedineguide.com\/wp-content\/uploads\/2010\/11\/diced_pumpkin_1-150x90.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a>Once I chopped the pieces down small enough to peel I started moving along a little faster, but still had trouble with the hard skin. Peeled and deseeded, I chopped the pumpkin into 1inch X 1inch cubes, spread them out onto a lightly oiled sheet pan and threw them into the oven at 350 degrees for 30 minutes until the pieces were cooked all the way through.I let the pumpkin cool down a little and threw them into the food processor until I had a smooth pumpkin pur\u00e9e, this took about 2-3 minutes. Pretty shocking how much you get out of one big pumpkin! Looks like we\u2019ll be eating a lot of pumpkin pies.<\/p>\n<p>LOL\u2026after writing this I googled breaking down a pumpkin and came across an article which advised to bake the pumpkin wedges skin on which allows the skin to peel off very easily. It was a good article anyway, here\u2019s the link <a href=\"http:\/\/bit.ly\/3tes4\">http:\/\/bit.ly\/3tes4<\/a>. Oh well at least I got some good practice in with the pairing knife.<\/p>\n<p>George enrolled in The French Culinary Institute in NYC and he&#8217;s also the co-owner with his family of <a href=\"http:\/\/maps.google.com\/maps?q=NIKO%27S+Restaurant+in+White+Plains&amp;oe=utf-8&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;sa=N&amp;hl=en&amp;tab=wl\">NIKO&#8217;S Greek Restaurant in White Plains<\/a>. An Artist at heart and by training who decided to blend his skills and tap into his creativity to create a whole new cuisine blending French, Greek and his Mothers original family recipes. Visit his website <a href=\"http:\/\/greekculinary.com\/\">http:\/\/greekculinary.com\/<\/a> and learn a thing or two about Greek Cuisine and keep an eye on this upcoming Chef, already cooking at <a href=\"http:\/\/www.nikostaverna.com\/\">NIKOS<\/a> and now refining his skills at <a href=\"http:\/\/www.frenchculinary.com\/\">The French Culinary Institute in NYC<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The toughest part of the pumpkin pie filling by far is breaking down the pumpkin. Read what this upcoming Chef discovered after he diced the pumpkin into little pieces&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[536],"tags":[539,537,524,538],"class_list":["post-4101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronomenu","tag-breaking-down-the-pumpkin","tag-chef","tag-greek","tag-pumpkin-pie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to break down a Pumpkin to make your pie filling - WineDineGuide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winedineguide.com\/?p=4101\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to break down a Pumpkin to make your pie filling - WineDineGuide\" \/>\n<meta property=\"og:description\" content=\"The toughest part of the pumpkin pie filling by far is breaking down the pumpkin. 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