Thursday, October 27, 2011


What to do with all those uncarved pumpkins laying around?!?! Well, with the supposive upcoming shortage in canned pumpkin, why not use it to your advantage? Talk about a lot cheaper too! Just a little elbow grease and now you can really call that pumpkin pie homemade!!!

Freeze for Pumpkin Pie/ Pumpkin Roll
Step by Step Instructions:
Cut the Pumpkin in half
Hollow out the inside seeds with a spoon (put these aside)
Cut off the Stem

Lay both sides in a cake pan (or two if using larger pumpkins)
layer the bottom of the pan with water
place in oven at about 375 to 400 for at least twenty minutes.
Put in glass pyrex dish with about a half an inch of water
Cover with lid or plastic wrap
Set timer for 10 mins and check (all depends all size of your pumpkin.)

Once the pumpkin is soft, peel skin off of the pumpkin
Blend Pumpkin until smooth.

You can set aside and freeze the pumpkin in small plastic containers, or I prefer plastic bags because its a space saver.

Roasting Pumpkin Seeds
After cleaning out the pumpkin, clean the seeds
I put them in a strainer and clean.
Once clean, lay on a paper towel to dry.
Place a liner of wax paper on a cookie sheet
Spread pumpkin seeds on cookie sheet.
Spray with cooking spray
Sprinkle with desired about of cinnamon and sugar
Place in oven at 250 degrees for about 15 to 20 mins. Keep a close eye on them as you may want to shuffle them around for even roasting.
Then EAT! :)
Make sure you store in an air tight container!

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