I love fall and everything that comes with it...the beautiful Chicago weather, leaves changing colors, Sunday afternoon Bears games and most of all the food! Pumpkin-anything is my favorite. So, I've decided to post a week of my favorite pumpkin recipes.
Canned pumpkin has been difficult to find the last few years. It seems that the pumpkin crops have been sparse lately and since Libby's only cans pumpkin once a year (I found that out two years ago when there wasn't a can to be had in my town for months), I have found myself stockpiling it when I find it. So, I did some research and found a great way to puree my own pumpkin so I always have it. I have been making it a few days in a row and storing the puree in my freezer since I know I will use it all this fall. If you're into canning, you can follow this recipe, just skip the puree part and can it. You can puree it before you use it.
2 Small Pie Pumpkins
Preheat oven to 350.
Cut the tops off the pumpkins and halve and quarter them. Scoop out all the seeds. Place on a cookie sheet and bake for 45-50 minutes.
Its ready when the skin easily peels off. Remove skin and cut into small pieces.
Place in a food processor or blender and puree until smooth. Yields about 3 1/2 cups of pumpkin.