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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

415.0. "PUMPKIN: How much per cup?" by BOEHM::CORENZWIT () Thu Nov 13 1986 08:56

    Time to start planning for Thanksgiving cooking, and I'd like to
    make a pumpkin pie from fresh pumpkin.  Problem is all the recipes
    specify quantity in cups of puree, even the ones that tell you what
    to do with the fresh pumpkin.  So, how do you convert cups of puree
    to pounds of pumpkin on the hoof required to produce it?  Anybody
    got a rule of thumb?
    
    Thanks for any info.
    Julie

T.R	Title	User	Personal Name	Date	Lines
415.1	one small sugar pumpkin = 1 pie+	CADSYS::RICHARDSON		`Thu Nov 13 1986 13:16`	8
	(Hi, Julie!) Even the smallest (ripe) sugar pumpkins, say six inches in diameter, produce more than enough cooked pumpkin for one pie. Bigger pumpkins are often some other variety that isn't as tasty for pies, so you're better off buying a couple of little ones rather than one big one if you want to make two pies. /Charlotte
415.2	PUMPKIN PUREE	SKYLRK::WILDE	Dian Wilde	`Thu Nov 20 1986 18:08`	18
	To convert your pumpkin to puree: puncture the pumpkin in several places with a sharp knife of skewer.. make sure you penetrate all the way through. Bake in a slow oven (275 or 300) degrees on a cookie sheet until it gets soft ( a fork will penetrate easily). Cool, cut and discard the seeds. Scrape the meat from the skin and voila you have puree. Cooking time may vary from 30 minutes to an hour depending on oven and size of squash. You can also cook it in a microwave, by turning often, but I don't know how long to cook it. REMEMBER!! puncture that puppy or you will have a remarkable experience about 1/2 way through cooking.
415.3	6 lbs. = 4.5 cu.	PARSEC::PESENTI		`Mon Nov 24 1986 06:58`	7
	Just read in a back issue of Gourmet that a 6lb sugar pumpkin yields about 4.5 cups of puree. You shouldn't count on multiplying or dividing, however (i.e., 3lb <> 2.25cu). - JP
415.4		NAC::MCCRORY		`Tue Nov 25 1986 17:28`	5
	Last night I cooked the smallest pumpkin I could find (7inches wide.) I sliced it up and steamed it (it cooks and cools faster than if you bake it) and I got just short of 3 cups of pumpkin. It was a small pumpkin!
415.5	Your mileage may vary	16BITS::DELBALSO	I (spade) my (dog face)	`Mon Oct 29 1990 07:33`	9
	I just used a pumpkin that weighed in at 4.5 pounds when purchased. After paring off the skin and removing the guts, I was left with just over 3.75 pounds of uncooked pumpkin flesh, which I pressure cooked for about 15 minutes and stirred up with a fork. Placing it in a seive, I drained about 3/4 cup of liquid from it in about ten minutes and was left with just three cups of mashed pumpkin. -Jack