I use the small pie pumpkins, although I have heard some people say that they have had good results just using the big jack-o-lantern pumpkins left over from Halloween.\u00a0 Dear hubby helped me out and reminded me that we finally have a solid metal, no-moving-parts ice cream scoop which made digging the stringy “guts” out of the pumpkin a breeze.\u00a0\u00a0This year I tried pureeing\u00a0one pumpkin in the blender, but didn’t like the texture – had to add a little water for the blades to be able to\u00a0do the job and it was just a bit too smooth for my liking.\u00a0 Couldn’t find\u00a0my potato masher, but a pastry blender worked well and still left some of the pumpkin texture\u00a0 so it was more like old-fashioned pumpkin instead of machine-made, super smooth, mass-produced pumpkin.<\/p>\n
I used the pumpkin today\u00a0to make an old-fashioned pumpkin pie\u00a0using a recipe I got from Capper’s.\u00a0 And there is enough left over to make some pumpkin cookies later this week.\u00a0 Gotta love Turkey Day and the special food we make for it!<\/p>\n
If you’ve never used fresh pumpkin for your baking – you should try it once.\u00a0 The flavor really is worth the extra effort.<\/p>\n
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<\/a>A small pie pumpkin cut in half.<\/p><\/div>\n
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<\/a>Pumpkin guts. The chickens loved eating them.<\/p><\/div>\n
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<\/a>Seeds from 3 small pie pumpkins. Haven’t decided if I am going to roast them, keep them to grow, or feed them to the chickens.<\/p><\/div>\n
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<\/a>After cutting in half, place the pumpkins in a microwave dish, cut side up. Add some water to the dish and cover the dish. These pumpkins were soft and ready to use after 15 minutes on high power.<\/p><\/div>\n
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