[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?

[Kathleen A Roberts]

On Wed, 26 Oct 2005 21:55:25 -0400
  Elaine Koogler <ekoogler1 at comcast.net> wrote:

> I've used fresh pumpkin to make pumpkin bread.  I found 
>that baking it usually was sufficient...and I did 
>substitute it for the canned pumpkin in the recipe. 
> Worked out just fine.

i would be careful to steam or bake it.  maybe let it 
drain a bit if you are doing other than baking pumpkin 
bread.  i find that the bread is forgiving of any excess 
moisture, but soups that require a creamy consistency can 
be affected by it.

have my pumpkin all ready for pork, pumpkin, corn and 
green chili stew for potluch and dinner on halloween!

cailte
lover of all things pumpkin
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249