Pumpkin cheese cake

[Painted Goat]

Originally Posted by mjc

The way I prepare fresh pumpkin to use in pies and such...

Slice in half (small ones or several pieces for large ones) and bake until soft. I let them cool, scrape out the meat and let it drain (usually overnight). Then if it is slightly stringy, puree it in a blender...if it is very smooth, just mash it.

I'll have to add the draining step into my method. I've always attempted to get as much liquid out as possible, but I never think of it until after I puree. Next time I'll try this. I just cooked up a pumpkin yesterday and made a pumpkin bread. Very Tasty!

[redneckplanter]

add peeling before baking.
a potato peeler works.

[Painted Goat]

Originally Posted by redneckplanter

add peeling before baking.
a potato peeler works.

Yes, but that is work

[KatieFrank]

Originally Posted by redneckplanter

droooooooollllllllllll

I second that.

[organicbaby]

Originally Posted by Southern Gardner

I use gingersnaps as my crust too. It's FANTASTIC! I have a recipe for a white chocolate pumpkin cheesecake too. Mmmmmm. Can't wait for Thanksgiving.

Oooh! That sounds heavenly!

Would you, pretty please, post that recipe when you're feeling up to it?

[herb girl]

I am sooooooooooo hungry after reading this thread!

BTW, we substitute maple sugar for white sugar in our pumpkin recipes and they are beyond amazing... IMHO