Last weekend, I finally got around to cooking down all the extra pumpkins the kids got for halloween that had not been carved. I had about 36 quarts of cubed pumpkin when I was done.
My operation:
Cut the pumpkin in half, scoop out the seeds (save them to roast in the oven).
Slice the pumpkin in 1"-2" strips and peel, then cube.
Fire up the turkey fryer and boil water, lower in pumpkin cubes for about 3 min to blanch.
Vaccuum seal the pumpkin in bags, or ziploc and freeze.
If you are going to use the pumpkin right away, the oven cooking method is your best bet.
I also made pumpkin beer. I took an entire large pumpkin following the cube procedure, and instead of freezing, dehydrated it, and placed it in a mash bag prior to the boil. Also added some fresh pumpkin for additional flavor. Beer should be ready in a few weeks.
You can add pumpkin to about anything, and it is orange.
http://www.pumpkinnook.com/
HAMMB, here is a recipe you can use for the bread machine:
Ingredients:
2 cups fresh cooked or canned pumpkin
1/2 c. oil
3/4tsp (more, if you like) cinnamon
1 egg
2 cups sugar
1/2 tsp (more of this too, if you like) pumpkin spice
3/4 tsp salt
2 tsp soda
1/2 c. chopped nuts (Optional, but Pecans are great!)
2 1/2 c. all-purpose flour
1/2 c. raisins (optional)(Use only a 1/4c. if you are using fresh juicy pumpkin or it will be too moist)
--------------------------------------------------------------------------------
Preparation Directions:
Mix all ingredients together beating until smooth.
Fill greased & floured bunt pan, bread pan, or 1 lb coffee can(half full)
Bake 1 hour and 30 minutes in a 350 degree oven.
