One of the many things I love about fall is an abundance of fresh pumpkin! I love to make pumpkin pie, pumpkin rolls, pumpkin cookies, pumpkin cheesecake…all things pumpkin!
This past week for Thanksgiving, I used fresh pumpkin for my Mamaw’s Pumpkin Pie, and it was so delicious! I’m not a fan of canned pumpkin. I’ll use it in a pinch, but only if I have no choice!
I prefer to process my own pumpkins in the fall. I always get plenty to decorate the porch, but my ultimate motive is to use them for food!
This really isn’t difficult at all and it’s much tastier and much healthier than the processed canned pumpkin from the grocery store.
Preheat the oven to 400°.
Cut your pumpkins in half, scoop out the seeds (more on this later) and lay cut side down on an oiled roasting pan. Add 1/2-3/4 cups of water in the pan.
Roast in the oven for 45 minutes to an hour, until it’s fork tender. The skin may be dark or have burned placed, depending on the type of pumpkin, but that’s ok! Just check the meat of the pumpkin periodically to make sure it’s done!
Use a spoon and scrape all of the meat into a food processor or blender. If you use a blender, you may need to add a tablespoon or two of water to help purée!
You can now freeze or your fresh pumpkin for use any time!
Also, if you prefer to can your pumpkin, you can do that as well. Just make sure you skip the blending or processing part, and cube your pumpkin instead. The puree is too dense to can properly and runs the risk of bacteria growing, so the cubed or sliced pumpkin is ideal for canning!
What do you use fresh pumpkin for! Comment below and share your yummy ideas!
