Two weeks ago my three year old had her first preschool field trip to the pumpkin patch. Once we got to there, she informed me that she wanted the biggest pumpkin in the pumpkin patch. She also let me know she expected me to make her a pumpkin pie out of her pumpkin.
Well, if you know much about pumpkins, you know the big ones are not usually the best for cooking. Fortunately, we were able to come to a compromise on the medium sized pumpkin you see in the picture. Can you tell she was proud of it? 🙂
For a week, she begged me to fix that pumpkin so she could eat it. So, finally, I did.
How to Cook the Pumpkin
First with a good sharp knife, cut the pumpkin in half so you can dig out all the seeds and goop inside.
Be sure to save those pumpkin seeds. You can roast them later for a snack. I put mine in a colander under running water, rinsed them well, and then scattered them on a clean towel to dry.
Okay, now back to the pumpkin. Cut the pumpkin into large chunks and place them in large baking pans. (If you are using a small pumpkin you may be able to just half it and place the halves in the pan.)
Cover them with foil and bake at 350 degrees for 45 minutes to a little over an hour. Start checking them at about 45 minutes. They should be very tender when pierced with a fork. You should be able to easily scoop the pumpkin out from the skin.
Once you get all the pumpkin scooped out, you’ll need to puree it in a blender or food processor to give it that nice smooth consistency for baking.
I ended up with nine cups of pureed pumpkin from this pumpkin. Five cups went into the freezer in freezer bags (one cup each) for baking later.
I put the other four cups in the fridge to make Pumpkin Pie and Pumpkin Bread. Yum!! The Pumpkin Pie recipe is coming soon.
Do you have any favorite pumpkin recipes?
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