Peter, Peter Pumpkin Eater

Who doesn’t love pumpkin pie. Better yet, FRESH, HOMEMADE pumpkin pie. I know I do.

It all started when we went pumpkin picking and took home a 28 pound pumpkin.
Big Pumpkin

We were dreaming of pumpkin soup, pumpkin pie, pumpkin ravioli, you name it. So how do you turn those pumpkins you pick into tasty dishes? Here’s how:

How to Prepare Fresh Pumpkin Pulp
First, get yourself a really sharp knife. Here is Rob, prepared to …ahem…take care of the pumpkin.
Diabolical Rob

Cut around the stem and remove it.
Cut Around the Stem

Next, you need to slice the pumpkin in half and clean out the seeds and membrane.
Cutting the Pumpkin
Pulp

This is a really messy job.
Scoop Out the Pulp
No More Pulp

Once all the pulp has been scooped out, place the halves of the pumpkin face down (cut side down) in a baking dish.
Bake the Pumpkin

Bake the pumpkin in a 325 degree oven for 45 minutes or until the pulp is very soft. Scoop out the pumpkin meat and put it through a food processor or blender.
Food Processor

You can also mash the pulp with a potato masher. It just depends on how smooth you want the pumpkin pulp to be.

Put the pureed or mashed pulp into containers and freeze until you are ready to use it.
Pureed Pulp

We are going to be eating pumpkin for months!

Stay tuned for pumpkin pie recipes.

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