Years ago, I decided to try my hand at using fresh pumpkin to make my pumpkin pie instead of buying the grocery-store canned pumpkin. So off I went in search of some pumpkins. Now pumpkins that you want to use for baking or eating are a bit different than those used for carving out jack-o-lanterns. So make sure you get the right kind. My first adventure ended up a bit of a disaster since I didn't realize that! Plus I thought you just peeled the pumpkin and cut it up, then boiled it until it cooked soft. Again, not a good idea...pumpkin skin is very tough and will kill your peeling hands!
I have since found an easier way to make fresh pumpkin by roasting them in the oven until soft. Ready? Let's do it!
Step 1: Get some fresh baking pumpkins that are a medium size (big ones may be a bit tough). Make sure they are not carving pumpkins!
Step 2: Preheat oven to 400 degrees.
Step 3: Remove stems, wash the outside well and cut in half from top to bottom. Scoop out the seeds and inside goop. (Save the seeds if you'd like to have them roasted later for a great snack!) Sprinkle lightly with salt.
Step 4: Place each half flesh-side down onto cookie sheets that have been lined with parchment paper. Roast in oven for 30-40 minutes or until the flesh is soft.
Step 5: Let cool completely. Scoop out soft flesh and either mash (for a courser pumpkin) or puree in blender for a smoother pumpkin. If the pumpkin is too thick to puree, you might add a tiny bit of water.
Storage: Store in tight-fitting container in fridge if you plan to use it within a few days...or store in freezer bags in the freezer for later use.
Ta-da! Now you have some yummy pumpkin to make pies, or soups, or cookies....mmm, I'm headed to the kitchen now! The best part of making your own is that it is fresher and better for you than any canned you'll buy!
Growing up in a house of 5 kids, my Mom would bake up a storm all the time for us, but especially for the holidays. She always made 2 types of pumpkin pie...the traditional spice pie and her yummy Pumpkin Custard pie that her Mom used to make for a family of 8 kids! This version is a bit sweeter (my hands-down favorite!) and has a fluffy, almost meringue-type top since you beat the egg whites separately. Here's her recipe for you to try...it's awesome yum!
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Until next time, Happy Fall!
Welcome to Melissa's tailored tidbits!
If I'm not in the kitchen cooking up new items for my shop, I'm sewing fabric baskets or cozy rag quilts, taking care of our honeybees and Ms. Kitty, pitching in on the latest project at my son's, or planning a trip somewhere with my daughter. Here, I'll share some adventures from around the world, fun recipes, and just overall a "day in the life" at Tailored Touches... Life is good!
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