Old Fashion Pumpkin Pie Pumpkin

Heritage Recipe from

Jeanne Lauren

Every once in a while I decide to do things the old-fashioned (meaning "hard") Way. This year I want to make my pumpkin pies from real pumpkin, not canned. I hope you can use this information, file it for later, because I can almost guarantee that sometime in the future you will want to know how to cook pumpkin - even if its just to show your grandchildren you really know how.

Ingredients:

1 pumpkin

water

To steam pumpkin: Cup pumpkin in half. Remove seeds and fibers. Place cut-side down in a steamer basket, cover and cook over boiling water until a knife easily cuts through the flesh - (about 15 or 20 minutes). Unlike with other squash, the skin will not soften during cooking so test for doneness on the underside. Once cool, the skin will harden and separate from the flesh making it easy to remove by hand. Transfer the flesh to a food processor and puree until smooth.

To microwave pumpkin: Cut 1 to 3 pounds peeled pumpkin into 1-inch chunks. Arrange in a single layer in a microwave-safe dish large enough to hold them. Cover tightly and cook until tender, stirring halfway through cooking, about 6 minutes. Transfer to a food processor and puree until smooth.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)