http://i4.tinypic.com/4vi19og.jpg

There's probably close to 2 cups in each one of these bowls. This is the
first time I've baked a "milk" pumpkin and it was jucier than any I've ever
baked. The picture is before being pureed - I haven't pureed yet. But I'm
thinking that this pumpkin is pretty wet to be used for baking a pie. I can
freeze it to be sure, but I can't think of anything else (even after
googling) to do with it besides pumpkin pie. It needs a lot of sugar to be
sure. Not sweet at all.
Any suggestions?
Thanks.
Dee Dee


Milk pumpkin: http://www.americanartstudio.com/ima...pe_1106pic.JPG

Here's a good site BTW for baking a pumpkin
http://www.ehow.com/how_8305_make-pumpkin-puree.html

On Sep 14, 1:47 pm, "Dee Dee" > wrote:
> http://i4.tinypic.com/4vi19og.jpg
>
> There's probably close to 2 cups in each one of these bowls. This is the
> first time I've baked a "milk" pumpkin and it was jucier than any I've ever
> baked. The picture is before being pureed - I haven't pureed yet. But I'm
> thinking that this pumpkin is pretty wet to be used for baking a pie. I can
> freeze it to be sure, but I can't think of anything else (even after
> googling) to do with it besides pumpkin pie. It needs a lot of sugar to be
> sure. Not sweet at all.
> Any suggestions?
> Thanks.
> Dee Dee
>
> Milk pumpkin:http://www.americanartstudio.com/ima...pe_1106pic.JPG
>
> Here's a good site BTW for baking a pumpkinhttp://www.ehow.com/how_8305_make-pumpkin-puree.html

I think I've seen pumpkin pancake recipes or crepe recipes - you could
probably put it in a strainer (sieve) overnight, let the excess juice
drip out, and then use it like any other water-heavy veg - like
zucchini - bread, muffins, etc. And since it's a squash, you can make
it into soup.

N.

On Fri, 14 Sep 2007 14:47:34 -0400, "Dee Dee" >
wrote:

>http://i4.tinypic.com/4vi19og.jpg
>
>There's probably close to 2 cups in each one of these bowls. This is the
>first time I've baked a "milk" pumpkin and it was jucier than any I've ever
>baked. The picture is before being pureed - I haven't pureed yet. But I'm
>thinking that this pumpkin is pretty wet to be used for baking a pie. I can
>freeze it to be sure, but I can't think of anything else (even after
>googling) to do with it besides pumpkin pie. It needs a lot of sugar to be
>sure. Not sweet at all.
>Any suggestions?
I'm just wondering why you don't drain it in a colander. I always do
that. I bake the pumpkin upside down on a cookie sheet (commercial)
with sides so the exuded moisture doesn't escape onto the oven floor.
After it's cooked, I drain the pulp in a colander for 24 hours. Oh,
man... the liquid that drains if unbelievable.

All in all.... after having cooked from scratch several times - canned
is fine with me!

LOL

--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> All in all.... after having cooked from scratch several times - canned
> is fine with me!
>
> LOL
>

Yes, it can be a mess. I'm going right in to the refrigerator right now and
put it in a colander.
Thanks.
Dee Dee

sf wrote:

> I bake the pumpkin upside down on a cookie sheet (commercial)
> with sides so the exuded moisture doesn't escape onto the oven floor.
> After it's cooked, I drain the pulp in a colander for 24 hours. Oh,
> man... the liquid that drains if unbelievable.

By "unbelievable" do you mean that you've found some good use for the
liquid? Or just that there's a startlingly-large quantity?

Bob

Dee Dee wrote:

> Yes, it can be a mess. I'm going right in to the refrigerator right now
> and put it in a colander.
> Thanks.

If you want to make a pie with it, you could try the trick that the people
at Cook's Illustrated came up with: Spread paper towels on sheet pans, then
spread the pumpkin purée over the towels. Let the towels absorb moisture for
half a minute or so, then spread another layer of paper towels on top of the
purée, turn the pumpkin-laden towels over, peel off the now-sodden paper
towels, then turn back over and peel off the other layer of paper towels.
You should be left with relatively-dry pumpkin pulp.

If your purée is unusually liquid, I suppose you could start off by putting
several layers of paper towels into the sheet pans.

For 28 ounces of pumpkin purée, they used two half-sheet pans and a
commensurate number of paper towels.

Bob

On Sat, 15 Sep 2007 21:32:18 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> I bake the pumpkin upside down on a cookie sheet (commercial)
>> with sides so the exuded moisture doesn't escape onto the oven floor.
>> After it's cooked, I drain the pulp in a colander for 24 hours. Oh,
>> man... the liquid that drains is unbelievable.
>
>By "unbelievable" do you mean that you've found some good use for the
>liquid? Or just that there's a startlingly-large quantity?
>
The amount of liquid.
--

History is a vast early warning system
Norman Cousins