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.