Monday, November 19, 2012
Pumpkin Pies - But, First, the Pumpkin!
We had two good-sized pumpkins left after Halloween that we saved for Thanksgiving pies. We cut them in half and, then, in eighths and cleaned them really good, scraping out the strings and seeds. You can save the seeds, clean them, soak them in salt water and dry them for eating. We didn't do that this year but we've enjoyed them in years past.
Here they are, all ready for the pot.
Some, I put in my big roaster and into the microwave for 25 minutes, covered.
I had about one inch of water in the bottom of the pot.
Most of the sections went into the oven, in three roasting pans, covered tightly with foil except for a little spout in the front, where I poured in about one half inch of water with my tea pot.
The ones in the oven took about 45 minutes at 350 degrees F., to become tender. When you can pierce them effortlessly with a skewer, they're done.
They're very hot, so be carefull.
I lifted them out to a plate with a big plastic spider.
Scrape them along the ribs....
putting the scrapings in a big bowl.
Here's one section all cleaned out.
The pumpkin filled the bowl about half way up.....
and I used a hand-held blender to make the puree very smooth. Fresh pumpkin can be a little grainy without the blending.
Out of the two pumpkins, I have enough puree for 15 pumpkin pies. That should keep us through the winter, don't you think?
My favorite recipe is the one that's on the Libby's pumpkin can, which you can find HERE.
We share as much of our food as we can, this time of year. We know a family that likes and needs to have help this way, so they are the recipients of all we can find that is extra.