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From: jimmy@scgvaxd.UUCP (j l [D[D[D[DJ L Raisanen)
Newsgroups: net.cooks
Subject: Re: Pumpkin pie
Message-ID: <465@scgvaxd.UUCP>
Date: Thu, 7-Nov-85 16:06:10 EST
Article-I.D.: scgvaxd.465
Posted: Thu Nov  7 16:06:10 1985
Date-Received: Mon, 11-Nov-85 05:32:00 EST
References: <308@watmum.UUCP>
Reply-To: jimmy@scgvaxd.UUCP (PUT YOUR NAME HERE)
Organization: Hughes Aircraft Co., El Segundo, CA
Lines: 17

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'm sure there are more ways than one to cook pumpkin.  The only way
that I've tried seems to work pretty well.

Cut the pumpkin into small hunks and trim off all of the skin.
place the pieces in a steamer, and steam them for about 30 minutes,
or until you can easily insert a fork.  Puree the pumpkin in your
blender and it's ready to go! (Keeps great in the freezer too!)

	   JLR