|Pie pumpkins from storage in the basement.|
It's really cold here in Northeast Wisconsin. It's going to be 10 degrees below zero tonight with a 20 degree below windchill. This was a good day to use the oven and not get the house over heated. So, I baked pumpkins to use in pumpkin pie. Three of my stored pie pumpkins were cut lengthwise (from the stem down). All the seeds and insides cleaned out --- to go to the chickens and ducks. Then placed flesh side down on a cookie sheet. Bake them for one hour at 350 degrees. Let them cool, so you can handle them without burning yourself. Now spoon out all the flesh into a bowl. Use an immersion blender, and keep blending till it's all smooth. I use the same amount of my prepared pumpkin as it calls for in the Libby pumpkin pie recipe, in my pies.
Fresh pumpkin has 2650 I.U.'s of beta-carotene (that gets converted to vitamin A) per cup! That is a lot! Pumpkin pie made from fresh pumpkin tastes so much better! If you are not using it right away. Freeze it. You don't have to do anything more to it. I freeze it in quart size freezer bags -- with the exact amount I need for a pie. This pumpkin puree can of course be used for other recipes, and makes a fine baby food. Just freeze in the sizes you'll need. I do believe tomorrow I will be baking pies :-)
|Baked and cooling.|
|Frozen and labeled / and fresh puree.|