How to Pour Pumpkin Into a Milk Bake

There is a method to getting pumpkin thin enough to pour into a milk base before baking.

Pumpkins are useful beyond carving into Halloween decorations. Pureed pumpkin in cans or made from fresh pumpkins adds fiber and a sweet flavor to many baked milk-based dishes. It pairs with a milk base and is baked in custards and pies. Fully incorporating the pumpkin and milk base completely before baking will ensure the best results for the recipe.

Things You'll Need

• Milk
• Saucepan
• Whisk
• Pumpkin puree

Instructions

1. Stir beaten eggs or seasonings into the pumpkin puree as directed by your recipe.

2. Warm the milk in the saucepan over medium low heat until it just begins to bubble. Remove the pan from the stove.

3. Pour 1/4 cup of the hot milk into the pumpkin puree with one hand while whisking it with the other hand.

4. Slowly whisk more hot milk into the pumpkin until the pumpkin thins enough to be poured.

5. Pour the thinned pumpkin into the saucepan with the milk and continue whisking to completely combine the two.

6. Pour the pumpkin and milk mixture into the dish for baking, and bake as directed.

References

• "Good Housekeeping Great Baking"; Good Housekeeping Magazine; 2006
• "The New Great American Writers Cookbook, Volume 2"; Dean Faulkner Wells, et al.; 2003
• Egg Beaters: Pumpkin Flan