I am making a pumpkin ale this weekend (sort of in the style of Thurnderstruck). Here in the wilderness (Switzerland), however, pumpkin puree is not sold in the stores so I am going with a few whole pumpkins.
I figure all the roasting necessary is that to be able to puree these pumpkins. That is, no need for further roasting after puree-ing. Does anyone have experience with doing this with whole pumpkins rather than store-bought puree? If so, how did you handle the roasting process?
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