As promised ...I'm posting their transformation from whole pumpkin...
into Pumpkin Pie filling (i.e., pumpkin pack).
These two, smallish pumpkins are from our Thanksgiving decor
(see Edible Autumn Decor).
for about an hour in a preheated 350 degree oven
(until they were very soft).
Here is our freezer stash of pumpkin pack. This lasts for about 6 to 9 months without losing flavor. I'll use some for Christmas pies; we'll also have it available to bake lovely pumpkin bread, muffins, and any recipe that calls for canned pumpkin pack. I also use this pumpkin in savory recipes such as vegetable soups and stews...it's adds nutrients and acts as a slight thickener. (Hint: We have a freezer full, thanks to a pumpkin sale after Halloween & Thanksgiving--$1.00 each).