I have been drooling over the pumpkin recipes floating around the internet and aghast at the price of canned pumpkin at the grocery store. Thank goodness our local produce stand had lovely sugar pie pumpkins! I bought six of them…
Here’s all you need to do to have “better than canned” pumpkin for all your favorite fall recipes:
Wash a pie pumpkin (not a carving pumpkin).
Place it in your oven at 350.
Prick them with a fork every 30 minutes until they are tender.
Remove from oven. They will have turned this gorgeous brownish-orange color!
Pop off the stems.
Cut the pumpkin in half. Scrape out the seeds and “guts”.
Scoop out the pulp with a spoon.
Let pulp cool in fridge. Then puree in food processor.
Measure into 1-2 cup portions and place in freezer bags.
Use in your favorite pumpkin recipes!