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From: rainbow@cdp.UUCP
Newsgroups: net.cooks
Subject: Re: Massive Pumpkin Query
Message-ID: <4400002@cdp>
Date: Sun, 15-Dec-85 14:36:00 EST
Article-I.D.: cdp.4400002
Posted: Sun Dec 15 14:36:00 1985
Date-Received: Tue, 17-Dec-85 05:17:29 EST
References: <643@lasspvax.UUCP>
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Nf-ID: #R:lasspvax.UUCP:-64300:cdp:4400002:000:759
Nf-From: cdp.UUCP!rainbow    Dec 15 11:36:00 1985


70 pounds is indeed ENORMOUS. I made 3 pies and a pudding
from the smallest pumpkin I could find. The pudding was
delicious and involved simply making the filling and then
pouring THAT into a buttered dish (i.e. without the crust-
making part).  Cut the pumpkin into manageable pieces,
boil them for around 20-30minutes in a large pot (until soft)
then scoop out the pulp and put in a blender with spices
(cinnamon, nutmeg) some honey, some slightly mixed eggs, and
some evaporated or better yet, SCALDED milk. This last item
is the secret to pudding. What you now have in the blender is
pumpkin colored liquid (should be very runny) which you then pour
into a buttered dish and cook for 5550 minutes at 400 or whatever.
It's done when it no longer jiggles.