Looking forward to fall!! We love pumpkin pie year round! So here is what I do.
STORE that PUMPKIN in the FREEZER
Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip .. pumpkin smoothies… you get the idea...
I use small to medium pumpkins
*cut the tops off... then cut them in half.. and then in quarters
*clean the insides... KEEP the seeds cause you are gonna want to roast those...
*place on a cookie sheet rind side up bake in the oven at 350 for 45 to 60 min... check every so often cause when the fork goes through easily they are done.
*let cool just a bit.. then peel the rind off use a spoon and scoop it or a knife and remove from the back.. which ever you are comfortable with.
*Cut into chunks and place in a food processor or blender.. If pumpkin is dry add a tablespoon or two of water... process till smooth and all strings and pumpkin pieces are gone..
*I place mine in freezer baggies I put 2 cups in each one...
ENJOY ~
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