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Roasting pumpkin for pie recipe

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Roasting pumpkin for pie recipe
Directions

Heat the oven to 400 levels F.

Slice a little bit of skin from the one for reds from the pumpkin then when laid on its side, the pumpkin will lay flat without moving. Take away the stem and split the pumpkin in two all the way through, utilizing a large cleaver along with a hammer. Scoop the seeds and fiber having a large metal spoon or frozen treats scoop. Cut the fibers with kitchen shears if required. Reserve seeds for an additional use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side lower, on the parchment paper-lined half sheet pan. Roast until a paring knife can be simply placed and taken off the pumpkin, 30-45 minutes. Test in a number of places to make sure doneness.

Take away the half sheet pan to some cooling rack and awesome the pumpkin for one hour. Utilizing a large spoon, take away the roasted flesh from the pumpkin in the skin towards the bowl of the mixer. Process before the flesh is smooth, three or four minutes. Store within the fridge for approximately 7 days or freeze for approximately 3 several weeks.

Recipe thanks to Alton Brown, 2010

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