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PUMPKIN PUREE
for use in pies, soup, stew, mousse, etc.

Except for a few recipes that call for using it in the shell, the
pumpkin is pureed for use in a wide variety of dishes. To make
you own pumpkin puree, halve or cut the pumpkin into large pieces,
remove seeds and stringy fiber, place uncovered in a baking sheet
or shallow dish and bake at 350 F. until tender (about an hour).
The skin should be wrinkled and the flesh soft. Some cookbooks
I have looked at suggest buttering the pan while others opt for
1/2 inch of water. Steaming and boiling work also. In any case,
peel the cooked pieces and puree in a food processor, blender or
process in a food mill. Store tightly in the refrigerator for up
to a week or freeze for later use.

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