We live near a producer who grows pie pumpkins, which are different than the traditional carving pumpkin (read more on page 187 of Eating Pure in a Processed Foods World ®).Each year I purchase a few to bake, puree, and freeze. It’s easy to do and gives you a sense of satisfaction knowing you can pull it out of your freezer and make a delicious comfort food in the dead of winter. Just thinking of the cozy warmth from the oven and the aroma that comes wafting through your house while baking pumpkin treats brings a smile to my face. Check out these recipes to use your frozen pumpkin in: Pumpkin Meatballs, Pumpkin Mousse, Pumpkin Pancakes and Pumpkin Pie Custard.
Preheat oven to 350° F. Wash pumpkin and cut in half. Scoop out seeds and scrape inside clean. Save the seeds for roasting.
Place pumpkin, cut side up, on a rimmed baking sheet with ½ to 1 cup water. Cover and bake 1 to 2 hours until soft.
Scoop out the cooked pumpkin and puree with an immersion blender.
Pack in freezer bags or containers (measure out by cups needed in favorite recipes). Seal, label, and freeze.
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