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      Pumpkin 101


      1 Small Pie{} Pumpkin

      Method of Preparation:

      1.Insert the point of the knife at the top of the pumpkin and push it in.

      2.Slowly and carefully push the knife in, applying pressure straight down, and pausing to wiggle the knife from side to side, widening the crack. Work your way slowly down the side of the pumpkin.

      3.Holding the pumpkin down, repeat on the other side of the pumpkin.

      4.Push straight down through the second crack and split through the bottom of the pumpkin. Pull apart with your hands, cracking at the stem.

      For the Puree:

      Method of Preparation:

      1.Heat the oven to 400 degrees F.{} Scrape the seeds and attached strings out of your split pumpkin.

      2.Place the two halves cut side up in a baking dish and roast for about an hour or until very soft inside. Remove

      from the oven and let cool.

      3.Scrape up all the flesh inside the pumpkin, leaving only an empty shell or rind behind. Roast longer if needed.

      4.Put all that scraped up pumpkin in a food processor or food mill and puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple months in the freezer, well-sealed.