Cheese Pumpkin Basics & Pumpkin Pie Recipe

A Cheese Pumpkin is essentially a baking pumpkin. It is far less stringy and much sweeter than your traditional pumpkin. Thus it is most suited for Pumpkin Pie.

Here is how you prepare one:

• Cut straight down to one side of stem with a large, heavy knife.
• Clean out pumpkin halves, spooning out the seeds and stringy pulp.
• Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.
• Cut peeled pumpkin into wedges, and then hold wedges firmly while cutting into cubes. Proceed with recipe.
• Store fresh, cooked pumpkin in the refrigerator for up to five days, or in the freezer for up to six months.

"Classic Pumpkin Pie"

• Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. To the two cups of squash, add:
• ¾ cup milk
• 3 beaten eggs
• ½ cup honey
• ½ teaspoon salt
• ½ teaspoon each of ground cloves, ginger, and nutmeg
• 1½ teaspoon cinnamon

Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

 Recipe and information from: Kitsapsun