Time to Kill the Fatted Pumpkin

Scooping seeds from pie pumpkin
Copyright 2011 by R.A. Robbins

Every year around this time I go through the autumn tradition I call killing the fatted pumpkin.  This is when I cook wonderful fresh pie pumpkins and freeze the puree for  the rest of the year.

Cooking fresh pumpkin is easy:

1.  Choose a nice orange pie pumpkin.

2.  Cut pumpkin in half.

3.  Scoop out seeds.

4.  Place cut side up or down (either works) in a baking dish with about 1/2 – 1 inch of water.

5.  Cover with foil and bake 1 hr. at 350 degrees.

6.  Remove from oven. When cool enough to handle scoop out cooked pumpkin.  Mash pumpkin or if very soft just give it a good stir.

7.  Prepare 1 and 2 cup containers of pumpkin for freezer.

8.  Freeze and enjoy homemade pumpkin goodies all year.

This recipe is part of the Sugar and Spice Link Party.

 

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