Post by Chuckie on Nov 30, 2019 10:02:31 GMT -5
THOUGHT we'd posted this out here YEARS ago, guess I was WRONG!!!
PUMPKIN PUREE
Preheat Chambers to 350. Wash outside of pumpkin to remove any foreign matter. Cut pumpkin in half, remove stem & seeds. Place cut side down on a rimmed cookie sheet to catch any juices. Place into Chambers, run gas 20 minutes, then CWTGTO another 40 minutes or as long as you like (Monkey would often put in while she showered in the morning, then remove when she got home after work). She said when it's done, the skin becomes soft & pulls away from the pulp if you're wanting it say w/in an hour or 90 minutes. She always bought the smaller "pie pumpkins", that would easily fit on a cookie sheet. For larger ones, you'd have to do 1/2 at a time in the oven to make it fit.
And as for those pumpkins designated "sweet pie pumpkins", there was an old gal in Platte County that had a pumpkin patch for YEARS. She said what REALLY makes it a "sweet" pumpkin is the sugar and spices Y-O-U add in your recipe!! LOL Monkey DID buy a couple of Asian(?) pumpkins once from a specialty grower that were REALLY sweet on their OWN!!! She baked/froze those too, and those she DID mark "sweet" pumpkin. Guess she mis-marked this bag!
PUMPKIN PUREE
Preheat Chambers to 350. Wash outside of pumpkin to remove any foreign matter. Cut pumpkin in half, remove stem & seeds. Place cut side down on a rimmed cookie sheet to catch any juices. Place into Chambers, run gas 20 minutes, then CWTGTO another 40 minutes or as long as you like (Monkey would often put in while she showered in the morning, then remove when she got home after work). She said when it's done, the skin becomes soft & pulls away from the pulp if you're wanting it say w/in an hour or 90 minutes. She always bought the smaller "pie pumpkins", that would easily fit on a cookie sheet. For larger ones, you'd have to do 1/2 at a time in the oven to make it fit.
Remove from oven, gently scrape cooked pulp from the skin. Measure one or two cups pulp and place in ziplock, squeeze out all air & freeze. Will obviously keep for 3 years in freezer, as that's what we made the Pumpkin Doodles out of!!!
And as for those pumpkins designated "sweet pie pumpkins", there was an old gal in Platte County that had a pumpkin patch for YEARS. She said what REALLY makes it a "sweet" pumpkin is the sugar and spices Y-O-U add in your recipe!! LOL Monkey DID buy a couple of Asian(?) pumpkins once from a specialty grower that were REALLY sweet on their OWN!!! She baked/froze those too, and those she DID mark "sweet" pumpkin. Guess she mis-marked this bag!
CHEERS!
Chuckie 
