SC - Dyschefull of Snowe vs Apple Snow - a redaction question

[david friedman]

My only concern with cooking with water in any form is that the resulting pulp
seems to be a little watery...made my pumpkin bread come out really strangely!
So you might want to try draining the pumpkin in a strainer or something after
you cook it this way.

Kiri

KallipygosRed at aol.com wrote:

> In a message dated 10/26/00 10:26:12 AM US Mountain Standard Time,
> orlaith at usa.net writes:
>
> >  My cookbook says that in order
> >  to make pumpkin pie with it I need to make pumpkin puree (SP?).  However
> the
> >  instructions for that say cook the pumpkin then slice off the rind.  Is it
> >  possible to still make a pie with the precooked pumpkin?  If not any
> >  suggestions what I should do with it?
>
> The cookbook says to do that as it is easier to separate the pumpkin fruit
> from the rind if you steam or boil the pumpkin. Separate the stringy stuff
> from the meatier fruit. Take out the seeds. Chunk up the thick pumpkin meat
> and steam in a steamer. Or you can microwave in water (which I've done) and
> get the same thing. It softens the meat of the pumpkin. Then blend the snot
> out of it in a blender. This is puree. Now you can use it for any pumpkin
> receipe just like you would canned.
>
> Throw away the stringy stuff. But spread the pumpkin seeds on a greased
> baking sheet and roast at 325 degrees for about 30 minutes (till just turning
> brown). You can spray them with oil first, if you like. Then salt. Cool. Eat.
> Like sunflower seeds, but better.
>
> Yummy.
>
> Lars
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