The Pumpkin Tureen Recipes

Steps:

• Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
• Divide ingredients
• Rub the interior of each with softened butter
• Add remaining ingredients. Fill with evaporated milk to 2" of top, stirring to mix all. Replace the tops, wrapping with tin foil in case of shrinkage. Place tureens on a cookie sheet and place in oven.
• Bake at 350 degrees for 60-90 minutes or until tender. Tenderness test: Remove lid and stick fork gently into one of the sides. There should be scant resistance.
• To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
• Bake in the preheated oven, foil side up, 1 hour, or until tender.
• Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

Steps:

• Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
• Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
• When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
• Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.