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Tuesday, October 21, 2008

Here's how to make fresh Pumkin Pie...

~The best pumkin for this is a pie pumpkin (called sugar pumpkins in some regions).
~The best way to cook it is to roast it, like you would a butternut squash.
~So cut it into halves or quarters (depending on its size), scoop out the seeds (save those for toast if you'd like), and put the pieces in a roasting pan with about half a cup of water, and roast it in a medium-hot oven till it's really tender.
~Scoop it out of the skin with a spoon once it's cool enough to handle, then puree it in a food processor or blender to make sure all the stringy bits are gone.
~One pumpkin should give you about two cups of puree, which you can then season and use for pie, ravioli, risotto, or simply as a side dish.

I just thought of sharing this if anyone of you wants to use fresh pumpkin for your pie. It is very easy and the pie would be very delicious; my son loves it fresh.

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