So, being blessed with great family and friends, I have the advantage of getting lots of stuff from them. My friend Erin came into town and blessed me with A LOT of pumpkins to freeze. I don't have a pressure cooker so I couldn't can it, so freezing was my only option.
First I started with my abundance of pumpkins. I washed them all, took the stems off, cut them all in half and gutted them. Should'a done pumpkin seeds too but I didn't have that much energy.
Cut in half.
Gutted!
After they are gutted, put them on a sprayed pan (I used Pam) and cut side down. Put in preheated oven of 350 degrees and cook for about 1 hour each pan.
On the left is the before cooking. The right is the after cooking.
When they done in the oven, cool them on a cooling rack until you can handle them. Take a fork (or spoon) and scrape the pumpkin "inards" into a food processor. Then here is the technical term for what you need to do. Wipe the heck out of em! You turn that puppy on high speed and get it good and smooth. You might have to take a spatula and scrap the sides a few times to get the left overs puree'd.
Put them in freezer bags, label em (I put them in 2 cup bags) and put them in the freezer. All done! I ended up with 78 cups total of pumpkin (39 bags frozen).
So you may wonder what to do with all that pumpkin. Consider those frozen bags of wonderful pumpkin to be your 1 can of pumpkin from the store for pies, cakes, breads, muffins, or my now favorite, Pumpkin roll. I'll post that recipe soon. My friend Angie gave it to me and when I made it for a house warming party, it was a HIT! Delicious!
Cut in half.
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