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Print this Recipe    Preparing Pumpkin

To Prepare for cooking:

How you plan to cook the pumpkin determines what should be done with
it. Small pumpkins can be baked whole, in which case you need only
cut a circle around the stem, making a lid, and scoop out the seeds
and pulp. Pumpkins to be boiled should be cut into 2-3 inch chunks or
strips and peeled.


Boiled Pumpkin

3 to 4 lb ripe pumpkin, cut into 2 -3 inch chunks or strips and peeled
1 quart (liter) water (boiling)
1 1/2 tsp salt
pinch pepper
2-3 Tablespoons butter

Place pumpkin, water, and salt in large saucepan. Cover. Boil
for 25-30 minutes, until fork tender. Drain off water. Add pepper
and butter and serve. (serves 4)


Mashed Pumpkin

Boil and drain as directed above. Mash. Add pepper and margarine
or butter. If desired, also add 2-3 TBSP milk or cream and beat
until fluffy with electric mixer (like making mashed potatoes).

Also good adding some brown sugar or honey to this.


Baked for Puree

6-7 lb ripe pumpkin
1/4 tsp salt

Preheat oven to 375 F.

Halve pumpkin crosswise and scoop out seeds and strings. Place
halves in a large baking dish, hallow side down. Bake uncovered
1-1/2 to 2 hours until fork tender. Remove from oven and cool.
Scrape pulp from shells and puree in blender a little at a time
(or food processor). Mix in salt. Use immediately in any recipe
(like pumpkin pie) that calls for pumpkin puree.

Makes 1 quart of prepared pumpkin puree for pumpkin pies.

NOTE: 1 lb raw pumpkin yields 1 cup cooked pumpkin (1 serving).
75 calories per cup.


Baked Whole Pumpkin

4 lb ripe pumpkin
1 tsp salt
1/4 tsp pepper
3 Tbsp butter

Preheat oven to 375 F. Cut a 3 inch circle around stem. Remove
and save as a lid Scoop out seeds and strings. Sprinkle with salt
and pepper (in pumpkin). Place Pumpkin on ungreased baking sheet
and set lid on try skin side down. Bake uncovered 1 to 1-1/2 hours
until fork tender. Test for doneness after 45 minutes of baking
time. Cut into wedges to serve.

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