[Sca-cooks] OOP pastry question

[Elaine Koogler]

I've got a question.  I have a couple of white pumpkins (look just like the
standard jack-o-lantern type pumpkins, but white rather than orange).  Does
anyone know if these are useable for pies, etc., the same way the others are?

Kiri

"Pixel, Goddess and Queen" wrote:

> 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
> >
>
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