Long Island Cheese Pumpkin

The name comes from the shape, which resembles a flattened wheel of cheese. These are reputed to be less stringy and sweeter than other varieties, making them good for pumpkin pies.

For puree: Cut fresh pumpkin (not jack-o-lantern) straight down to one side of stem with a large, heavy knife. Clean out pumpkin halves, spooning out the seeds and stringy pulp. Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.

Cut peeled pumpkin into wedges, and then hold wedges firmly while cutting into cubes. Either oven roast cubes of it in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning, or cook the cubed squash in a pot of water on top of the stove until fork tender.

If you're going to use the flesh for pie custard, allow the cooked squash to drain and cool before pureeing it in a food processor. Of course, you can also add chunks of the cheese pumpkin to winter roasts and stews.

Store fresh, cooked pumpkin in the refrigerator for up to five days, or in the freezer for up to six months.

BRYANNA'S VEGAN PUMPKIN PIE

One caution-MAKE THIS THE DAY BEFORE SERVING. It needs a day to set really well, I find. This is a spicy filling.
Preheat oven to 350 degrees F.
Have ready, one 9" unbaked pastry crust

Blend in blender:
2 c. solid-pack pumpkin (if you use home-cooked pumpkin, drain it for
several hours so it's thick like canned pumpkin)
1 c. non-dairy milk
3/4 c. brown sugar
1/4 c. cornstarch or arrowroot
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Adapted from recipe by Bryanna Clark Grogan