Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site pluto.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!petsd!pesnta!phri!pluto!warren
From: warren@pluto.UUCP (Warren Burstein)
Newsgroups: net.cooks
Subject: Re: Pumpkin pie
Message-ID: <167@pluto.UUCP>
Date: Fri, 1-Nov-85 10:30:14 EST
Article-I.D.: pluto.167
Posted: Fri Nov  1 10:30:14 1985
Date-Received: Sun, 3-Nov-85 09:50:40 EST
References: <308@watmum.UUCP>
Organization: Industrial Automation Systems Inc., New York, N.Y.
Lines: 14
Summary: works with a food processor

In article <308@watmum.UUCP>, tjsmedley@watmum.UUCP (Trevor J. Smedley) writes:
> How do you cook a pumpkin? We tried the method in Joy of Cooking, and
> after more than 2 1/2 hours at 325F the flesh still was not very soft.
> They said to cut the pumpkin in half, remove the seeds and strings,
> and bake the remaining stuff for about one hour at 325. At this point
> it should be soft enough to put through a strainer. BUT after 2 1/2
> hours it still had to be "blended" before it would go through easily.

I cooked it for an hour at 350, cut the flesh off the skin (no it wouldn't
scoop like you would expect from a cooked squash) and threw the pieces in
a food processor, let them sit there for a good long time, and wound up
with pumpkin puree.  I didn't bother to strain in because it looked so thick
that I would be all day at it.  Maybe that's why the pie had a sort of grainy
consistency.  It was good, anyway.