After years of balking at processing my own pumpkin, I discovered this recipe recently in a new cookbook of mine that is fast becoming a favorite. Since the “stuff in the can” seemed to work just fine (IMHO) I saw no need to change. But we were given a sweet little pie pumpkin in our co~op bag; and this method of boiling, pureeing, and then cooking it down again before popping it in the freezer seemed easy enough. And it was. I’m anxiously looking forward to converting it into a dessert for our Thanksgiving~dinner~for~two this week.
If you’d like to give it a try:
Make sure to plan ahead by starting early in the day so that the pumpkin has time to cool completely before being put in your freezer.
Wash the pumpkin, then cut in half and remove the seeds*.
Cut each half into wedges and then remove the outer peel with a vegetable peeler.
Cut into chunks.
Cook in boiling water on the stove until soft; about 20 minutes, then drain.
Discard the water and place the chunks in the bowl of a food processor.
Process until smooth.
Return the puree to the saucepan and cook on low for an additional 30-40 minutes until thick.
Let cool, then spoon desired amount into ziplock bags and freeze.
*Don’t toss your pumpkin seeds. Soak them overnight in salt water, then put them through your dehydrator at 150 degrees for about 24 hours.
Alternatively: roast them in a slow oven with your seasoning of choice.
This tutorial was inspired by one found in this favorite cookbook: