A PUMPKIN IN YOUR PANTRY | 1, 2, 3, 4

WHEN YOU NEED FRESH PUMPKIN PURÉE
 
Use this simple method when you want the pulp mashed or puréed, keeping in mind that 3 pounds of fresh pumpkin yields 3 cups of mashed cooked pumpkin. Fresh cooked pumpkin purée will keep in a sealed container in the refrigerator for about 5 days, or in the freezer for up to six months.

1. Place whole, uncut pumpkin on a foil-lined baking sheet. Bake at 350°F for 90 minutes or until tender, turning baking sheet occasionally. Remove from oven, and cool.	2. Next, peel the pumpkin. After you've baked the pumpkin and allowed it to cool thoroughly, you should be able to remove the peel with little effort.	3. To clean the pumpkin, remove the seeds and stringy pulp with a large spoon. Then process the flesh in a food processor or by hand (using a potato masher) until smooth.

WHEN YOU NEED FRESH OR RAW CUBED PUMPKIN

Many of our recipes call for cubed peeled pumpkin. Here's the best way to cut, and cube a pumpkin.

1. Cut straight down to one side of stem with a large, heavy knife.	2. Clean out pumpkin halves, spooning out the seeds and stringy pulp.
3. Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.	4. Cut peeled pumpkin into wedges, then hold wedges firmly while cutting into cubes. Proceed with recipe.

PUMPKIN-SPICE BUNDT CAKE

The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh or canned pumpkin purée
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup stick margarine, softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Preheat oven to 350°F.

Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.

Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.

Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.

16 servings (serving size: 1 slice).

Calories 248 (22% from fat); Fat 6.1g (Saturated 1.2g); Protein 3.7g; Carbohydrates 44.8g; Fiber 1.2g; Cholesterol 0mg; Iron 1.7mg; Sodium 194mg; Calcium 70mg.

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