This weekend was pumptastic, yes thats a word, my word. This spring I planted my first pumpkin plants. The plants were on a conquest to conquer the garden all summer. My prize fairy tale pumpkin is (how appropriate) my beautiful 24 pounder.
Pumpkin puree was on my brain, so I started out with the pumpkin and a knife.
So first I slice the pumpkin in to half. Now you can notice from the below picture that this pumpkin is full of meat compared to the jack-o-lantern pumpkins. The meat is easily 2 to 3 inches thick.
Here are few seeds that wanted to get a jump on spring time.
Now for this type of pumpkin, preheat the oven to 400 degrees and move the rack in the center. Lay the slices on a baking sheet and cover with foil.
Puree the pumpkin until smooth. Then measure the puree out into ziplock storage bags. I measure mine out into 2 cups and 4 cups. Place the bag puree onto a cookie sheet flat and place into the freezer. This method allows you to stack the pumpkin puree in the freezer easier.
I'm proud to say that I got 22 cups of pumpkin puree from my pumpkin. Now I can dream of pumpkin pasta, breads, muffins, pancakes, pies, and cheesecakes.