SC - Pumpkins and such...

[Olwen the Odd]

Bake them whole with the skin on.  Put a pan of water in the oven with them. 
  Yes, they are not bright orange.  The stuff in the cans isn't pumpkin.  It 
doesn't seem to make much difference if you use white or orange pumkins.
Olwen

>>Did you leave the skin on or did you remove it?  I allways bake pumpkins 
>>for
>pie, but remove the skin.  The resulting pie is not as orange as the 
>pumpkin
>in a can.
>
>Rivka

>ekoogler at chesapeake.net writes:
>
><< I've baked the pumpkin as you describe, and used it to make pumpkin 
>bread
>
>and other
>  dishes.  I used to boil the pumpkin, but stopped because it absorbed too
>much water and did
>  weird things to the bread.  But both techniques still produced
>orange-colored stuff, so I
>  don't know what could have happened there.........
>
>  Kiri >>
>
>     Perhaps it's in the variety of the pumpkin being cooked?  I've tried
>several different varieties, and have both baked them and boiled them to 
>get
>
>the mash, and have consistently gotten a grey end-product with the pie, but
>not with the mash itself.  Sorry...I think I should've specified a bit 
>more.
>
>The mash turns out to be orange, yes...but once baked into pie filling and
>the like...at least for me....the consistent color is a grey-brown, not the
>lovely deep orange that modern pies have been associated with.
>
>     Sorry, gang....mea culpa...
>
>
>         Siobhan

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