Recipes: Fresh Pumpkin

Hello, Harvesters!

Fall is the harvest season, so today's topic makes sense. This post could also be titled: How to make pumpkin puree from a pumpkin.

Before we start, though, wouldn't it be so wonderful to grow pumpkins in your garden? If you already do, you are so lucky. I love pumpkin so much. :)

First, cut your pie pumpkin in half and scoop the seeds out. You can save these to roast later. Also, make sure to get most of the stringy stuff.

Then, spray a cookie sheet with nonstick spray. Cover it in tinfoil, and put half of the pumpkin on the cookie sheet. Make sure the flat side is touching the tinfoil. Poke the pumpkin skin with a fork three or four times.

After this, preheat the oven to 350 degrees Fahrenheit. Cook the pumpkin for 45 minutes to an hour and a half, depending on the size of a pumpkin. The pumpkin is done when you can easily poke it with a fork.

Next, scrape all the pumpkin flesh off the skin, and put it in a cooking bowl. Use a hand mixer (or a stand mixer, if you have one), and mix the pumpkin until it is all the same consistency.

Finally, put it in bags, (I recommend deciding on a specific amount per bag), put it in the freezer, and use when needed.

The pumpkin will last six to eight months technically speaking, but it will probably be fine for up to a year. :) We've done this before, but unfortunately, I don't have pictures of when I've done it. People in my house already complain that I take too many pictures of things now. :)

With your pumpkin, you can make: pumpkin soup, pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin everything!

Spruce Nogard

Attributions: https://pixabay.com/en/pumpkin-orange-fall-autumn-harvest-1683635/