I have been craving pumpkin flavored things so I set out to find some canned pumpkin. My search turned un-fruitful. It turns out (according to all local supermarket employees) that there was a pumpkin shortage last year. Who would've thought?
After driving all over town in search of the canned pumpkin, I decided to try my hand at making my own. I purchased my very first pie pumpkin. Wanna see him?
He is a little thing. Maybe the size of a small cantaloupe. What he doesn't realise is that he is about to be roasted! Now mind you, I have roasted many types of vegetables...just never a pumpkin. So first I had to read up on how to prepare him.
1. wash your pumpkin
2. line a baking pan with aluminum foil
3. cut your pumpkin in half
4. remove all the "stringy stuff" and seeds (an ice cream scoop works good for this)
5. bake your pumpkin at 375 for about an hour (mine was about 2lbs)
6. remove from oven and let cool
7. scrape the "flesh" from the rind (again, use an ice cream scoop)
8. store in the fridge for a few days or freeze
I divided mine into 1/2 cup servings and froze it in freezer bags.
I will say that when I see canned pumpkin, I will laugh! For I now know that fresh is waaayyyy better than canned!
Quote of the day- Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot
Listening to: Angel Eyes by The Jeff Healey Band