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monica
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| Posted: Nov 01 2007 at 10:39am | IP Logged
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we are celebrating a day late, but it doesnt really matter since we are in romania and we are the only ones carving pumpkins. i would like to know if i can use the pumpkin insides for pie after we carve it up and set a candle in it. if they arent charred or have wax on them, there isnt any reason i cant cook them and freeze them for pie, bread, etc, is there? thanks
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JodieLyn
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| Posted: Nov 01 2007 at 11:11am | IP Logged
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nope.. no reason at all... that's exactly what I've done.
Just cut it up.. I usually cut off the parts of the face and only use the other parts.. and cut off any parts inside that might be icky.. toss the lid etc.
Sounds like you know how to do all the cooking and all. :)
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ShawnaB
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| Posted: Nov 01 2007 at 11:11am | IP Logged
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I think it should be fine, unless its starting to rot or mushy. Maybe just chunk it up, put it on a cook sheet and bake. Then remove the skin and puree. I have froze puree from pumpkins this year!
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MaryM
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| Posted: Nov 01 2007 at 1:04pm | IP Logged
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We usually do the same - this year our pumpkins are VERY stringy inside so I don't htink we will but generally we do use them.
Here is something I posted about making pumpkin puree/mash in a thread last year:
Cut pumpkin in half and remove the seeds and stringy fibers from inside. Rub the cut surfaces of the pumpkin with oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water. Bake in oven at 350F until pumpkin flesh is tender when pierced with a knife – around 1 to 1 1/2 hours. Remove and cool, then scoop the baked flesh out of each pumpkin half with a spoon. Then mash/puree using a food processor, manual/rotary food mill, or mash by hand. Place the puree in a sieve or strainer lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is thick, approximately 1 hour.
An alternate method is to cut the pumpkin and clean it out as above, but then cut into smaller pieces and remove skin. Then steam or boil untile soft like you would potatoes. When soft, drain and then mash/puree using the food processor, food mill, or mash by hand. This technique yields a more 'watery' puree, so it really needs to drain well.
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JodieLyn
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| Posted: Nov 01 2007 at 1:17pm | IP Logged
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A hand mixer also mashes pumkin well.. the blades on the beaters are thin enough that they cut unlike the beater on my KA stand mixer.
Don't forget to check your recipes and measure and freeze accordingly. I do 4 cups of pumpkin.. that makes 2 pies or 4 loaves of bread 
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Jodie, wife to Dave
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: how to preserve a jack o lantern's flesh?
