Fresh pumpkin...yum, yum...and kids home for the week end! doulble YUM!
I'm going to make pumpkin cake today, thank-you for the recipe P-dot. I just looked up how to make fresh pumpkin puree and since I have all these sugar pumpkins that I just bought yesterday, I'm thinking this is a perfect day to do it. I want also to make up some extra pumpkin puree for my Thanksgiving Pies as well. I love bread and pies made from fresh pumpkin! So I will freeze the rest of it until then. Just thought I'd share here and keep a record of this for myself as well. Since I only do this but once a year I always forget.
Well Twin B just went to pick up twin A (two hour drive up and two hours back) to come home for the week end, so I need to get busy here....fresh baked pumpkin seeds for my pumpkins this evening! I think Alison and Elliot are home sick for each other....lol
Preheat the oven to 350 degrees F.
Split the pumpkin in half and seed it.
Remove the stringy fibers by scraping the insides with a metal spoon.
Place the two halves cut side down in a roasting pan along with 1 c. water.
Scoop the flesh out of each pumpkin half.
Use as needed.
Well Twin B just went to pick up twin A (two hour drive up and two hours back) to come home for the week end, so I need to get busy here....fresh baked pumpkin seeds for my pumpkins this evening! I think Alison and Elliot are home sick for each other....lol
Preheat the oven to 350 degrees F.
Step2
Split the pumpkin in half and seed it. Step3
Remove the stringy fibers by scraping the insides with a metal spoon. Step4
Place the two halves cut side down in a roasting pan along with 1 c. water. Step5
Bake the pumpkin until meltingly tender, about 90 minutes. Step6
Scoop the flesh out of each pumpkin half. Step7
Puree in a food processor fitted with a metal chopping blade. Step8
Use as needed.