Sunday, December 14, 2008

Frozen Pumpkin for Pie and Cookie Recipes

Whenever we get our pumpkins we process them by cleaning, cooking, mashing and freezing them in portion sizes that are appropriate to our favorite recipes.

This is what we do:

We use this method, simply because when we want to make one pie, we just grab one bag from the freezer and we have the proper measurement for our recipe. So, it's just a thaw and bake sort of thing.

Cut pumpkin in half.
Scoop out the pulp and seeds (As you scoop this out of the pumpkin put it in a bowl of water to keep them moist for making Roasted Pumpkin Seeds - Recipe to follow)
Cut each half into slices about 1 1/2" wide and peel.
Then cut each of these peeled slices into 1" to 1 1/2" cubes.
Place in a large pot of boiling water and boil until it is soft.
You can boil it in a microwave if you have one. (my family doesn't use a microwave, by choice)
Mash cooked pumpkin, draining all the excess water.

Cool Completely.
Measure 1 1/2 cups per freezer bag and freeze.

I will be adding our recipes we use for baking goodies with the pumpkin we just processed.

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