Our winter squashes and pumpkins did incredibly well this year. I ended up with 4 nice sized sugar pumpkins (a few cinderella pumpkins), and plenty of squashes.
While rumor has it that canned pumpkin does not have too much of a taste difference than fresh pumpkin, the benefit of not eating out of cans far outweighs the little bit of effort needed to process a pumpkin. In fact, it is so simple, I think that last can of pumpkin in my cupboard may become a donation. Personally, I think the taste is better- it tastes fresh, not canned! Duh.
Three pumpkins yielded over 16 cups of puree. I packaged 7 ‘can sized’ servings for freezing and some extra to make a batch of pumpkin dark chocolate chip cookies. I can’t wait to make pumpkin soup, muffins, bread, etc…. any pumpkin suggestions?
Preheat your oven to 350°F. Rinse the outside of two to three sugar pumpkins and pat dry. Remove stem, cut in half and scoop out the guts (yes, that is what I call them). Be sure to save the seeds to roast later (I just tried Worcestershire sauce on the seeds – great idea!).
When the pumpkins are cleaned out, cut each half into thirds and lay them flesh side up on a cookie sheet. Roast in the oven for 45 minutes until the flesh is soft. Let cool.
Remove the flesh from the skin and process in a food processor/blender until desired smoothness is achieved. Freeze in baggies or use right away! 1 can of pumpkin is a wee less than 2 cups.