Pumpkin season is here! Some of the best
pumpkin pies I have tasted are made from fresh baked pumpkin.
I have used white pumpkins, standard pumpkins and baking
pumpkins to make my Holiday pumpkin pies. As long as it is a fresh pumpkin, my
taste buds do the happy dance.
My only suggestion if using a standard pumpkin for baking,
is to use the smaller variety. It makes it easier when cooking them.
A few pumpkin facts:
- Canned organic pumpkin with no added sugar is just as healthy as a fresh pumpkin
- Pumpkins contain vitamins that are excellent for your skin and eyes: A, C, and E
- Pumpkins contain potassium, which is great for reducing blood pressure
- Pumpkins are a low calorie food
Never baked up a pumpkin to use for baking? No problem…here
are some directions:
OVEN METHOD
- Preheat oven to 350*.
- Slice pumpkin into 4 sections.
- Scoop out seeds and reserve them for later. (Use an ice cream scoop, spoon, your hands, it is up to you…just get them all out!)
- Line a cookie sheet with no stick foil.
- Place pumpkin slices, open side down, skin up, on the sheet.
- Pour enough water onto the sheet to coat the bottom. (You can do this after you slide the pan into the oven if it is easier.)
- Bake for 40 to 60 minutes. (Baking time depends on the size of your pumpkin. Check after 40 minutes by sticking with a fork or knife. If it goes through the skin like butter, it is done!)
CROCKPOT METHOD
- Turn on crockpot.
- Slice as directed in oven method to remove seeds.
- Pour a cup of water into the crockpot.
- Place pumpkins open side down, skin side up into cooker.
- Cook on low for 4 to 6 hours. (When fork or knife is inserted easily, they are cooked.)
PUREE YOUR PUMPKIN
- After pumpkin has cooled enough to touch, remove skin and place meat into a blender.
- Add a touch of salt (a pinch) and a dab of water (just enough for blender to work).
- Blend.
IDEAS: Now, your pumpkin is ready to use for baking pies,
cookies or cakes. You can even use it to make your own pumpkin spice lattes at
home!
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