Easy Southern Cooking/ Fresh Pumpkin Puree

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Fresh Pumpkin Puree This pumpkin puree can be used in any recipe where you might use canned pumpkin puree. 1 (6-7 pound) pumpkin water 1/4 teaspoon salt Halve pumpkin crosswise and scoop our seeds and strings. Place halves in a large baking pan with a bit of water, hollow side down, uncovered. Bake in preheated 375-degree oven 1 ½ - 2 hours or until fork tender. Remove from oven and cool. Scrape pulp from shells and puree, a little at a time, in a blender 15-20 seconds or on high speed in a food processor fitted with a metal chopping blade for 10-15 seconds. Mix in salt. Makes 1 quart.

Choosing and Using Your Pumpkin

It’s officially fall, the pumpkins have arrived.  Our local pumpkin patch is in full swing.  Its time to pull out the carving tools and pie recipes.  Here are some tips to help you choose the right pumpkin for your purpose.

For cooking and pie making, choose a pie pumpkin or sugar pumpkin variety.  These pumpkins are not as fibrous as the large carving pumpkins and will produce a better taste and texture.  If these are not available, a small  to medium-small size tender carving pumpkin will do if you must.....Read More