* Homemade Pumpkin Purée (for pies or bread)
1) Heat oven to 350 degrees. Line a large pan with foil for easy cleanup.
2) Cut a pumpkin (orange, tan or cushaw) in half and remove seeds and pulp.
3) Add margarine and sugar to the seed cavity. Up to 1/2 stick margarine and 1/2 cup sugar for a large cushaw pumpkin; use less for a smaller pumpkin.
4) Bake until tender. Up to 2.5 hours for a large pumpkin; less for a smaller pumpkin. Baste edges (or neck) several times.
5) Scoop out pumpkin flesh from skin. In a bowl, mash with a potato masher or squeeze through sieve until smooth.
6) Use in any recipe calling for canned pumpkin in an equal amount disregarding the added butter and sugar.
7) Freeze in quantities needed for your recipes for future use.
* Pumpkin pies are a wonderful fall treat. Many recipes are available but after so many requests we wanted to offer our favorite:
* Pumpkin Roll Recipe
* Toasted Pumpkin Seeds (McGee Farm hull less varieties are best)
Heat oven to 250 degrees. Put 2 cups washed and dried pumpkin seeds in a pan. Toss with 1 tsp. oil and 1/4 tsp. salt. In a single layer bake 50-60 minutes stirring occasionally until toasted. Variation: Add 1 tsp. chili powder or 2 Tbs. parmesan cheese and 1/4 tsp. garlic powder to the salt. Toasted seeds are a good nutritious addition to trail mixes too.
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