So those that know me, know I live for Halloween. Sadly with losing my job and family what nots, I didn’t even decorate!! Sad I know! But hubby did surprise me by buying me a ginormous pumpkin! I have heard rumors that you can make you’re own pumpkin purée from said pumpkins even! Ok I knew you could do it but in all my life I’ve never actually learned how! Thankfully my mother-in-law was more than willing to help me learn.
3. Cut into smaller slivers, and then cut those into smaller sections.
4. Peel the outside shell off. (I found it easier to peel the smaller sections, but if you want to rock the bigger ones, have at it)
5. Put the smaller pieces in a pot, once full put some water and then put it on the stove to boil. (I’d use multiple pots for this, it makes it go a little faster)
6. Once the pumpkin is easily cut with a spoon, and getting mushy, take it off the stove and drain as much of the water as you can.
7. Blend the pumpkin until its a nice consistency.
8. At this point it’s better to dump it in a cake pan so it can cool easier and you can use the pot if need be.
Once it’s cool, just divide it into ziplock freezer bags, 2 cups per bag. Then lay flat and store in the freezer and boom! No more buying pumpkin in a can!
And now for the strainer full of deliciousness. Preheat the oven to 350. Wash and rinse the seeds. Pull out all the stringy parts and throw away. We just want good seeds. Once clean shake off as much water as you can. Spray a cookie sheet, preferably with a butter based spray, it makes it better. Spread a handful seeds out making sure none are overlapping. I found a seasoning salt to be the best to sprinkle of all the seeds. Adding a little garlic powder to that works well too. Or just use plain salt. Bake for about 10-15 minutes until they start to just turn golden brown on the edges.