As promised ...I'm posting their transformation from whole pumpkin...
into Pumpkin Pie filling (i.e., pumpkin pack).
-------
I cut pumpkins in half and scooped out the seeds (as with an acorn squash).
Here are the pumpkins after I roasted them, uncovered,
for about an hour in a preheated 350 degree oven
(until they were very soft).
for about an hour in a preheated 350 degree oven
(until they were very soft).
Once they were cool to the touch , I scooped them out and into a bowl, using an ordinary tablespoon. These were very soft, and needed no processing. However, some pumpkin varieties are tough and fibrous (usually the larger ones). You can still use them for pumpkin pack, just puree them in a food processor after they have been cooked and cooled.
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).
A delicious pumpkin pie.
---------------------
