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Place the pumpkin on a baking pan and fill to 1/2 inch with hot water. Bake at 360 degrees for about 1 hour and 30 minutes. Scrape the pulp from the rind and puree in a blender. Stir the puree over medium heat until almost dry. Season with butter, salt, pepper, sugar and ginger as desired. Puree may be used for pie filling.
Dilled Pumpkin
2 lbs. pumpkin 1 onion, finely chopped 2 tbsp. melted butter 1 tbsp. flour 1/2 tap. salt 1 tbsp. finely chopped dill 2 tap. lemon juice 1/2 cup cream Peel the pumpkin and cut in thin strips about 2 inches long. Brown the onion in the butter in a saucepan. Blend in the flour and stir in 1 cup hot water. Add the salt and dill and cook, stirring, until the sauce is smooth and thick. Add the pumpkin and cover. Cook over low heat for about 1 hour. Add the lemon juice and cream and cook until heated.
Pumpkin Cake
1/2 cup shortening 11/4 cups sugar 2 eggs 21/4 cups flour 3 teaspoons baking powder 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 cup cooked pumpkin 3/4 cup milk 1/2 teaspoon soda 1/2 cup chopped nuts Cream shortening, add sugar gradually and cream thoroughly. Blend in well beaten eggs. Sift flour, baking powder, salt and spices together. Sift flour once before measuring. Mix -pumpkin with milk and stir in the soda, add the flour mixture and the pumpkin mixture alternately to the creamed mixture. Blend in the nuts. Pour into well greased and floured pans. Bake 50 to 55 minutes at 350 degrees.
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