Thread: Pumpkin Pointers, Please
#1 Pumpkin Pointers, Please10-31-2008, 01:37 PM
I have the following:
- 1 pumpkin
- 1 oven
- A jones for pumpkin bread
- A really good recipe for pumpkin bread
There's just one problem. The recipe calls for 2 cups of pumpkin and I don't know how to prepare it for baking. I've been told I have to wash it, cut it in half, scrape out the inside, stem it and bake it, but for how long? At what temperature? How do I know when it's done? Do I have to strain it afterwards?Nothing helps a bad mood like spreading it around.
10-31-2008, 02:08 PM
- Join Date
- May 2008
- Northern Virginia
You'd be far better off with canned pumpkin. But since you have the real thing, treat it like any other squash. I don't know how big the pumpkin is, but you can cut it in half, scoop out the seeds and strings, and put it on a greased baking sheet (olive or vegetable oil is best), and bake it until it's soft. Bake at 350 to 375; anything higher will roast it more than you want.
Cut the skin off, and mash the pulp (pulsing in a food processor will help this step).
10-31-2008, 02:26 PM
So 350 until it's soft. Are we talking cave-in soft? Can I use a blender if I don't have a food processor?Nothing helps a bad mood like spreading it around.
10-31-2008, 04:47 PM
10-31-2008, 05:17 PM
Well I think I may have screwed the pooch. I baked the bottom half until it caved in, scooped about 4 cups of pumpkin out and strained it, but I forgot to blend it. It was really mushy already though. If it turns out okay, I'll share the recipe and maybe some pics. 50 more minutes in the oven. Everyone pray for me. :(Nothing helps a bad mood like spreading it around.
- Join Date
- Aug 2005
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