I really don’t know what happened to Bat and me in our childhoods, we both didn’t like pumpkin pie until we were in our early forties. Can you believe it – never liked pumpkin anything? We didn’t start eating greens until our thirties and just recently started really liking sweet potatoes. I don’t know if we had this weird thing going on, that if it was red, orange or green, we wouldn’t eat it, or what.
So, over the years, I grew pumpkins, but they were only to carve and make the girls’ Halloween pumpkins. We’ve given them away, and a few times we did fundraisers for church and sold them. But now that we’ve decided we like pumpkin pie, I had a problem.
How do you get that flesh out?
A lot of you, I know, probably already now how to do this, and are kind of giggling to yourself, but I was in the dark. I couldn’t ask Mom, she had always used canned pumpkin. So, I sat down and looked it up online. Thank goodness for the Internet, or I’m really sure I wouldn’t have made it. I read many posts and watched a very interesting video. By the time I got done I thought, jeez, I should have done this long ago.
So here it goes, it’s about the easiest thing ever.
Wash the outside of your pumpkin well and then cut it into wedges. I cut mine into fourths. Lay pumpkin wedges in a roaster pan and fill with about 1 inch of water.
Bake at 400 degrees for about 20 minutes then turn over and bake 25 minutes more.
Take out of oven and let cool. Then take out the seeds, and peel off the skin.
I found something to do with my Magic Bullet that I had just had to have three years ago. Chop up the pumpkin and blend it until smooth (you could use a food processor).
Then I was done, two pumpkins made about 8 cups of pumpkin puree. Enough for …
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 cup chopped walnuts
1 package cream cheese
1 cup powdered sugar
6 tablespoon butter, softened
1 teaspoon vanilla
Preheat oven to 375 degree. Grease 15-by-10-inch jelly roll pan, line with wax paper and then grease and flour the paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan and sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel and carefully peel off paper. Roll up cake and towel together and cool on wire rack.
Beat filling ingredients until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake and wrap in plastic wrap and refrigerate at for at least one hour.
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