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14 November, 2010

Fresh Pumpkin

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I recently discovered that I could make a pumpkin pie as good as Mrs. Smith and not have to feel so guilty with every bite. I also have the best homemade pumpkin bread using the same fresh pumpkin.  What could be better for you and on top of that tell someone it isn't out of a box! I don't This means use canned pumpkin that has additives. It is so simple and makes my recipes taste great. It may be all in my head, but it doesn't end up around my belly.

First I started by shopping at my favorite farmers market, 3 Rivers Farmer's Market for a pie pumpkin. Yes, it has to be a pie pumpkin.  Pie pumpkins are small. Most people buy them because they are cute.


Then I break off the stem (if it has one), cut it in half horizontally and clean out the insides by scraping it clean with a spoon.

Then place the pumpkin open side down on a jelly roll sheet (or a cookie sheet with sides). Bake the pumpkin for 1 hour at 350.

Remove from the oven and let cool.

Once the pumpkin is cool enough to handle,  scrape out the inside flesh part with a spoon. It will be soft so it will come right out.

Use a permanent marker to write on 2 - quart size freezer bags to label pumpkin. Place the bag over a large tumbler and flap the top edge of the bag over the lip of the cup. Spoon pumpkin from one of the halves in the bag. Repeat with the other bag and half of pumpkin.

Remove bag from tumbler, remove air and seal bag.

The fresh pumpkin is ready to use in a recipe or freeze and  one day become the best pumpkin pie or pumpkin bread ever.

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