e Libby's can of cooked pumpkin is just there for reference
processor.
If not using a processor, put in a
(To make your own freshly cooked pumpkin, quarter 1-2 small pie
b>using fresh pumpkin you will need a 1 - 1.5 lb. pie pumpkin
In butter, fry onion and celery.
In a blender, put water, cooked pumpkin, poultry seasoning, salt and pepper.
Blend until smooth.
Pour into crock-pot; add fried mixture.
Chop potatoes, carrots and broccoli.
Add soup and chicken broth.
Cook on high for 3 hours.
Cut top off medium size pumpkin; clean out seeds and fibers.
Serve soup in the pumpkin.
Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.
Remove from the oven and scrape the flesh from the skin.
Place in a food processor and puree.
Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.
Grease and line with tinfoil 2 medium or 3 small tins.
Cream 2/3 cup shortening, 2/3 cup sugar or 1/3 sugar substitute; add 4 eggs, 1 can pumpkin or 2 cups cooked pumpkin or squash and 2/3 cup water.
Mix and add 3 1/2 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup raisins and 1/2 cup chopped nuts.
dd two heaping cups of cooked pumpkin and blend some more, again
Note:
If you use your own cooked pumpkin or squash you may need more flour, up to 4 cups.
Combine cream cheese, sugar, vanilla and egg.
Mix well. Spread on bottom of deep 9-inch unbaked pie shell.
Combine canned or cooked pumpkin, sugar, cinnamon, ginger, nutmeg and salt.
Mix well.
Blend in beaten egg and evaporated milk.
Carefully pour over cream cheese mixture.
Bake at 350\u00b0 for 65 to 70 minutes or until done.
Cool.
May be topped with Cool Whip or cream.
Mix egg yolks, sugar, flour and cinnamon.
Add 2 cups of cooked pumpkin.
Add 4 cups milk and a little salt.
Beat egg whites and fold into mixture.
Pour into prepared pie crusts. Bake at 400\u00b0 for 10 minutes, then turn oven to 350\u00b0 and bake until crust is firm.
Beat eggs slightly, add sugar, salt, nutmeg, cinnamon and milk. Add butter to cooked pumpkin, then add to egg mixture, blend well. Pour into unbaked pie shell and bake at 450\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake 30 to 40 minutes until filling is firm.
Cool and decorate with Cool Whip.
Mix eggs, sugar, milk and cooked pumpkin.
Salt to taste.
Add seasonings: nutmeg, cinnamon and ginger.
Add melted butter.
Bake in cooker 1 hour.
Mix the vanilla ice cream, cooked pumpkin, milk and cinnamon in a glass.
When the mixture is liquid, you may drink.
Mix sugar and flour together.
Add cooked pumpkin, milk, eggs and butter.
Mix ground cinnamon, ginger, nutmeg and cloves with flour and sugar.
Cook on medium heat on stove, stirring constantly.
Pour into pie shell when thick and cook in oven for 30 minutes at 350\u00b0.
Mix sugar and flour together.
Add cooked pumpkin, milk, eggs and butter.
Mix spices with flour and sugar.
Cook on medium on stove top until slightly thick.
Pour into pie shell and bake at 350\u00b0 for 30 minutes.
In one bowl, mix together cooked pumpkin, granulated sugar, eggs and oil.
In a different bowl, mix flour, cinnamon, allspice, baking soda and salt.
Bake for 1 hour at 350\u00b0.
Combine the marshmallows, cooked pumpkin, salt, cinnamon and ginger in the top of a double boiler.
Heat the mixture over half a pot of boiling water until the marshmallows are melted, stirring as the mixture melts.
Let cool to room temperature.
Combine the sugar, salt and spices in a small bowl. Beat eggs lightly in a large bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.
If using fresh pumpkin the original recipe states: Bring