Not all pumpkins were created the same. The big guys are great for carving and roasted seeds, but did you know that they aren't the best for cooking? Take a look:
The little guys are sugar pumpkins. These are the ones you want to get the best pies. They are more dense, less stringy and smoother than larger pumpkins.
It's very simple to do. Cut the pumpkins in half and remove the seeds and extra "gunk".
Once the gunk is gone, set them, cut side down, on a parchment lined tray and pop into the oven at 350 degrees F for 45 minutes. Those really little guys were for the Pecan Pies in Pumpkin Shells that I did for Short Order Mom.
The softened pumpkins.
Once they are cool enough to handle, start scooping the meat out with a spoon. Make sure to get it all!
Mere shells of their former selves.
Pulp ready for the blender. Just pop it into the blender and puree until smooth.
Perfect Pumpkin Puree!
No comments:
Post a Comment