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Hi. I'm Angela. My goal is to show you that using coupons is easy, fun, and an effective way to save money. I practice ethical, common sense couponing. I also write about frugal living topics including gardening and cooking. I'm blogging out of the greater Seattle/Tacoma area. I'm a proud firefighter's wife and mother of two. New? START HERE.
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There are plenty of fresh pumpkins to bake even if there were to be another ‘shortage’. Peheat your oven to 300 degrees and take out the top rack. Just saw off the pumpkin top/stem with a sharp long knife, scoop out all the seeds and strings until it feels smooth inside. Place the pumpkin with it’s ‘lid’ back in place on a cookie sheet (with a lip) on the lowest rack in the oven. Bake for over an hour, or until the pumpkin flesh is soft. VERY easy to scoop out the pumpkin and discard the outside layer. Use a potato masher or food processor to make the pumpkin pureed for recipes. VERY fresh tasting and easy and the house smells like autumn with the pumpkin baking.
That’s great advice. Can this easily be stored for months out though? My goal is to have pumpkin available even in spring or summer if I want.
Thoughts?
Depending on the size of your pumpkin, you may render 8-10 + cups of puree. I use as much as I can immediately for pumkin breads, pie and muffins. Great hostess gifts or sharing with family and neighbors. The rest I label and freeze in 1 cup or 2 cup containers for future use. I used the end of my 2009 frozen puree 2 weeks ago when I added it to a Turkey Chili recipe. It was great. This works for me since I have the freezer space.
***I have an addendum to the baking technique. I always pour about 1/2 cup of water and a pinch of salt into the pumpkin carcass before baking.
It helps steam the inside and prevents drying and scorching.
WOW! I think you half convinced me to actually try this!! I’ve never done this before. Thanks Valerie!!
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