I am reposting this recipe to this thread, since it appears that I was responding to Netizen on the old thread about the same time as you had been catagorizing the recipes on the old thread.
This is a recipe I am going to make after Halloween with our Halloween pumpkin, since we just drew the face on the pumpkin this year so we can cook the pumpkin and make our own home made pumpkin puree, and roast the seeds from it.
I found this recipe in a really old Fannie Farmer cookbook.
Pumpkin bread
1 1/2 c flour
1/2 tsp salt
1 C sugar
1 tsp baking soda
1 C pumpkin puree (recipe follows)
1/2 C vegetable oil
2 eggs, beaten
1/4 C water
1/4 tsp each nutmeg, cinnamon, and allspice
1/2 C walnuts (I think I am going to use pecans or hazelnuts instead since I have lots of both at the moment))
Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well buttered loaf pan (I use a 9x5x3). Bake until a toothpick comes out clean, about 50-60 minutes.
Easy Homemade Pumpkin Puree
Cut pumpkin in half and scoop out the seeds, reserving them to roast (I just throw the seeds on a cookie sheet with a little salt and roast them in the oven until slightly browned). The roasted seeds make a great snack!
Peel the pumpkin and cut it into small chunks and throw it in a large pot of salted water. I boil it for about 25-30 minutes (depending on the size of your chunks) until a fork tender.
Remove from the pot and let cool slightly. (I reserve the cooking liquid too) Puree pumpkin in batches in a food processor or blender adding some of the cooking liquid if needed. The puree can be frozen to keep for a later use, or used in any recipe asking for pumpkin puree or canned pumpkin.
I also save any leftover cooking liquid to add to soups and stews for extra flavor. Some people like to freeze it in ice cube trays, and then when frozen throw the cubes into a ziplock in your freezer, so they can be pulled out individually to add to soups and stews for extra vegetable flavor.
Thanks Flamenco, I added it to my excel sheet but it missed the thread listing - best you re-posted!
Do you happen to know if you can mix up apple pie filling in advance and freeze it, then just put it into a pie shell when you need it?