For those of you who follow my blog you know my mother is a creative food saver who can make what looks like nothing turn into Costco-sized amounts of something. She is the inspiration for this post and even took all of the pictures 🙂 Every year I remember my mother rounding up our sagging carved pumpkin heads a few days after Halloween and converting them to something edible.
First, you take your pumpkins and cut them up into pieces that will fit inside your largest pan. Fill the bottom of the pan with 3 in of water and then add pumpkin chunks. Boil the water, steaming the pumpkin, for 20-30 minutes or until the pumpkin is soft.
Next, carve the skin of the pumpkin (you may need to wait a bit until the pumpkin has cooled to do this).
Puree the peeled pumpkin chunks in the blender. NOW you have fresh pumpkin puree. It can be used in soups, breads, pies, etc. just like canned pumpkin puree but is much more flavorful. One great thing you can do with it is freeze it to use it later (my mother is also famous for freezing everything for later use). If you want to freeze the puree to use later it is best to measure it first so you know how much you have.
After you measure it, you can put it in a plastic freezer bag and it will keep indefinitely (I don’t think I have ever seen frozen pumpkin go bad). It is a smart idea to label your frozen pumpkin with the date you froze it and the amount of pumpkin inside. My mom usually does 3 1/2 C per bag so that each bag makes two pumpkin pies. Like I said, fresh pumpkin is SO much better than canned, especially in pumpkin pies. I will definitely be posting my pumpkin pie recipe in the next few weeks, but try it in your own! You won’t be disappointed 🙂