How To Cook
Learn how to cook fresh pumpkin to make a pumpkin pie filling for this elegant diabetic pumpkin pie in delicate sheets of filo pastry.
For this diabetic pie, it is best not to use canned pumpkin unless you're certain there is no added sugar to the product.
Cook fresh pumpkin for the filling for this delicate pie.
Step 1: Prepare Fresh Pumpkin
- 1 pound/500 gm pumpkin
- 1 tbs greek yoghurt
- 1 ts cumin seeds
- a good shake of freshly ground pepper
Remove the skin, de-seed the fruit, wash, cut into chunks
Step 2: Cook
To cook the fresh pumpkin, place the chunks of fruit into a saucepan with salted water and boil till very tender.
There is no need to cut the chunks into even sizes as it will be mashed for the filling.
Step 3: Puree
Add the Greek yoghurt, then puree the pumpkin using a potato masher or blender. I use a masher since there is only a small amount to puree.
Step 4: Seasoning
Add seasoning as suits your taste. Be generous with chives or parsley and a good amount of freshly ground pepper.
Combine them well.
Do a taste test with a clean teaspoon and adjust the seasoning as suits your taste.
The seasoned cooked pumpkin is ready for the fresh diabetic pumpkin pie. Put this aside for a moment while you get ready the chicken filling and prepare the filo pastry.
The time it takes to cook fresh pumpkin depends entirely on the variety and ripeness of the fruit used.
What is important when you cook this fruit is to add enough water as it just soaks up lots of liquid, but not too much as otherwise the flavor is drained away with the surplus excess cooking liquid.
Add a little more salt than usual as salt is just sucked up into the fruit. Pumpkin is so versatile as it takes up the nearby flavors be it salt, sugar or chocolate!
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