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!
oh, this looks like the easiest way- ever! thanks for sharing a great tip.
ReplyDeleteSo much easier than other ways I've tried thanks
ReplyDeleteLooks like a wonderful way to cook them, but I would miss the seeds to cook and eat. Kay Tohline
ReplyDeleteI bet you could still clean the seeds and bake them to eat Kay--I am going to try it. Cathy
ReplyDeleteIf it works, please be sure to let us know!
DeleteWondering if you got the pumpkins at the new little produce stand in CR and if they still have some!
ReplyDeleteNo, I got them from my neighbor. She grew a ton of them in her garden. But I did see that Winco still had some yesterday...
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