Have you ever made a pie? I mean a realllly GOOD pie. To be honest, before I married a vegetable farmer, I had never made a true pumpkin pie – one from scratch that is.
One of the things I’ve learned is that most pie pumpkin filling from a can is actually made from a pretty cool squash. Not a problem and it’s still tasty, but I love pie pumpkins. So how do you use it? This is what I do…
Preheat your oven to 375 degrees F
Cut it in half and scoop out the seeds. You can keep those seeds to roast later.
Place the halves cut side down on a baking sheet. Roast uncovered for 40-60 minutes. Remove from the oven and let cool.
Scrape the flesh from the skin. Use a food processor to purée the pumpkin.
Bake away! Pumpkin pie, pumpkin muffins, pumpkin brownies, pumpkin smoothies, pumpkin fudge, pumpkin baby food…