1 5-pound sugar
or pie pumpkin
Preheat oven to 350-degrees. Wash the pumpkin under cold running
water. Pat dry and cut in half
crosswise. Discard the stem and stringy
insides. Fill a shallow pan with ˝ -
inch water and place the two halves of the pumpkin face down. Cover with foil. Bake for 1 ˝ hours or until tender. Remove from oven and cool face side up. Scoop out flesh and place in a food processor
or ricer. Use immediately in a fresh
pumpkin dessert or freeze.
Yield: About 2
cups.
Vegetable oil
Salt
Preheat oven to 300-degrees. Remove seeds from pumpkin. Rinse under cold running water and allow to
air dry. Coat a large baking pan with
cooking spray. Spread pumpkin seeds over
in a single layer. Drizzle lightly with
oil and bake until seeds begin to split, about 1 hour. Remove from oven and sprinkle with salt to
taste.
Carolyn Gass Hardimon, M. S.
Home Economist