The pumpkins on the back porch have been bothering me since…October. I finally took an afternoon to make pumpkin puree. I enjoy growing pie pumpkins but the question is what to do with them.
My answer to the pumpkin question is to make puree. I make pies and cookies with the puree. I am also thinking about making bread after the holidays.
To make the puree, cut the pumpkin in half. Clean out all the seeds and any of the stringy stuff inside. Grease a cookie sheet. Set the oven to 325 or 350.
In these pictures I do not use tin foil to cover the pumpkin because I like some of the caramelized pumpkin. If you use tin foil to cover the top of the pumpkins while they bake they do not get a nice crusty brown. I bake the pumpkins at 350 or 325 until they are soft, these took about an hour. They should be fork soft through out the entire pumpkin.
Then scoop out all the yummy pumpkin goodness.
This variety of pumpkin, Winter Luxury, scoops out very smooth with very few “strings” and I think it could be used in recipes as is. However, I want to make sure it’s really smooth so I put it into the my food mill. This food mill has removable blades, and I use the smallest holes for this job.
Then you have a wonderful bowl of pumpkin puree.
I scoop it into plastic bags for freezing. I have a couple of cookie recipes we enjoy so I scoop the recipe amount into the freezer bag, when I make the recipe I thaw out a bag and empty the contents of the bag. These pumpkins make an excellent pie, I am going to try making a pie or two and freezing them.
I know that before Thanksgiving canned pumpkin was difficult to find for some. Now I see it on sale at the markets. After using fresh pumpkin last year I did not worry about the pumpkin shortage because I had some on the back porch. The joys of growing your own food.
Do you grow pumpkins? What is your favorite pumpkin recipe?
Enjoy this season, learn from last season, and look forward to next season.