1. CUT pie pumpkin in half and discard the stem and stringy pulp.  Save the seeds for roasting.  In shallow roasting dish, place two halves cut side down.
  2. BAKE in a preheated oven at 375 for 1 1/2 hours for a medium size pumpkin or until tender and skin wrinkles.
  3. Scrape pumpkin out of skins and add chunks into food processor. (Note:  if the pulp is overly watery, you need to strain it on cheesecloth or over a fine mesh strainer to get rid of some of the water.
  4. Save 1 3/4 C for pie.  Freeze remainder for another pie or cookies.  Place in freezer bag, flatten to squeeze out air; seal & freeze.
by Connie Blanchette

Like family since 2014

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