As Kim alluded to in her Thanksgiving Centrepiece post, I bought 2 little “pie” pumpkins as a table decoration with the plan to cook after.
I still haven’t decided if I am going to freeze it for Christmas or use it now but I am going to turn those cute little pumpkins into pumpkin puree.
All that’s required is a couple of pie pumpkins and a crock pot. Once its cooked I will puree it in the food processor.
Pie pumpkins are generally about 3 to 5 lbs., sweeter than regular pumpkins and are usually sold labelled as “pie” pumpkins.
I started by removing the stems and cutting them in half.
Using a spoon, I scooped out the “yucky stuff” as the kids used to call it lol.
I put the now emptied pumpkins into the Crock pot, skin side up.
And cooked them on low for about 3 hours until done.
You can test this by inserting a knife through the skin. If the knife slides through easy, they are done.
Let cool until you can comfortably handle them.
Scoop cooked pumpkin into a bowl and puree in your food processor until smooth.
The pumpkin puree can be used in place of canned pumpkin in your favourite recipe or frozen, sealed in baggies or plastic containers for up to 6 months.