Monday, October 31, 2011


Sugar pie pumpkins are different than jack-o-lantern pumpkins. The former are used for cooking, while the latter are used for ... well ... jack-o-lanterns. I wondered whether pumpkin pie and other goodies would taste better with real pumpkin vs. canned.

I picked up two cuties at the farmer's market, then took them home, sliced them in half and cleaned them. (Yay! More seeds to roast!)

They only needed about 45 minutes in a 350-degree oven to become wonderfully soft and scoopable.

I pureed the pulp, then drained it and popped it in the freezer. Minimal hassle for what, hopefully, will be maximum taste.

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