|15 pound, 2 ounce Cinderella Pumpkin|
|Here it is, cut in half so you can see the size of the seed cavity|
|I scraped out the seeds and cut it into quarters|
|Put it in a pan, flesh side down and added a little water so it would not burn. Next time I think I'll cook it skin side down. I want to bring out the sweetness by roasting instead of steaming.|
|Cook it at 350 or 400 degrees until done.|
|Scrape the pumpkin out of the shell, put it in a food processor and process, process, process. |
I had to do this in batches.
|Put the puree in a cheesecloth lined strainer to drain the liquid out of the puree. You want a dense mush instead of a watered down mush.|
|See the liquid coming out? Lots of liquid.|
|Finally, hang the cheesecloth to get the last bit of the liquid out. It's quite amazing to see the amount that is still in there at this point.|
Okay - so, how much do you think this ball of pumpkin puree weighs? Remember, it was originally a 15 lb, 2 oz beauty. Leave your guesses in the comments section. In the next post, I'll tell you the answer!