Time to Kill the Fatted Pumpkin

I just finished killing the fatted pumpkin today and decided to share this oldie but goodie post from the past. If you have never tasted fresh pumpkin you don’t know what you’re missing — it’s different from canned.  I’ve also added this post to the Sugar and Spice Link Party.

Espirational: A 10 Minute Vacation for the Soul

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.

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