This is a Sugar Pumpkin, or Pie Pumpkin. Different from the pumpkins you carve, which are Jack o' Lanterns! These are smaller, more sweet and less stringy.
Once I washed the pumpkins, I cut them in half with a serrated knife and scooped out all the seed. I actually keep the seeds, wash them and bake them. Yummy treat and garnish if I make soup! Once I had both pumpkins cut and seeded I placed them cut side down on a foil lined baking sheet and covered with more foil. I baked them at 350 for about an hour. Poke them with a knife, when very tender they are done!
Once done, I flipped them over to cool quicker. They are seriously steaming when they come out! After about 10 minutes I could pick them up. I used a large table spoon and scooped the meat of the pumpkin out and into a mixing bowl. This was very easy, the meat honestly just falls out. Super simple.
This step took a small amount of experimenting on my part. The website I was looking at to figure this all out suggested to use an immersion blender to puree, I don't have one. I first tried my trusty 3 cup food processor, however, there is very little liquid in the pumpkin, so that didn't work. I then took out the hand mixer and it worked perfect! It took about 1 min, and I have this lovely puree! I am going to let it stand for about 30 minutes and then drain any water that surfaces then package to freeze. My thought is that I want to make some no crust pie next week, so I will measure out the amount for that and mark the bag, then I want to make some soup this winter so I will freeze the rest!
These are the pumpkin seeds rinsing in salted water before I bake them. I like the salted water because it doesn't make them too salty. Sometimes if you sprinkle the salt on before baking, it can be to much.
Yea for fall!
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