[Sca-cooks] OOP pastry question

[Pixel, Goddess and Queen]

I'm not Chirhart, but when I had easier access to pumpkin stands, I did a
lot of pumpkin baking. Bake the pumpkin like any other winter squash
(halved, seeds scraped out, cut sides down on a greased cookie sheet, temp
at 350F, bake until soft), and use the pulp as you would the canned stuff.

Mmmmm. Used to get them free on November 1 from the farm stand across the
road.

Margaret

On Wed, 14 Nov 2001, Nelson Beth wrote:

> Chirhart,
>
> Could you spread your words of wisdom for cooking with
> fresh pumpkin this way?  Bambi gifted me with 4
> pumpkins at about 18 lbs a piece to make pies with but
> I've never worked with fresh pumpkin and am not really
> sure how to start.
>
> Orlaith
> --- Olwen the Odd <olwentheodd at hotmail.com> wrote:
> > ~Oh Master Chirhart~!  I think your two cents would
> > come in right about
> > here~~
> >
> > Chirhart makes about a dozen fresh pumkin pies each
> > Thanksgiving with the
> > largest one being about ..what.. 5 or 6 inches deep
> > and about
> > ..oh..what..about 20 inches across.  How big is that
> > really yummy thing??
> > Olwen
>