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1. Wash pumpkin thoroughly [I use ‘neck’ pumpkins] – Cut out stem.
2. Place on cookie sheet [type with sides] and bake in oven at 325
degrees for about 40 minutes or until fork inserts easily.
3. Cool – cut in half – scoop out seeds – scoop out pumpkin – and
process in food processor til pureed.
4. IF YOU ARE FREEZING pumpkin – scoop out pumpkin – THEN FREEZE –
and puree after thawed for best results. You may freeze pureed
pumpkin but pies tend to be a bit ‘watery’.
Elaine Davis 29 Oct 1994
Yields
1 servings
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