glad i did both the savory and sweet version of the Acorn Squash. apparently the small pumpkins i got cook up just about the same, though i've seen many more sweet recipes for pumpkins. have to say i really enjoyed both, but too much sweet might be a little overwhelming ... with the slightly off-center cut i made, i'm glad i chose the smaller one to make sweet. looking forward to trying a pumpkin.
here is a cooking tip i ran across if you just want to get the pulp out to be used later... like in a pie. i have an old blender, but no food processor...
How To Roast and Puree A Pumpkin
After cutting the pumpkin in half and taking out the seeds, I put the pumpkin on a large baking pan (skin side up, cut side down), and roasted it in the oven at 375 for about an hour and fifteen minutes, or until fork tender through out. I scooped out the flesh from the skin, and placed it in a food processor to puree. Once pureed, allow to cool before placing it in freezer bags to freeze if you aren’t using it up right away.
This pureed pumpkin will keep in the freezer for at least one year.
after Thanksgiving i'm going to check out to see if the stores need to get rid of any leftovers. up until now, i always thought those small pumpkins were just for decoration. i wonder how many eventually just get tossed out by people who don't realize how good they are.
White Pumpkin Pie
Yields 2 pies
FILLING
4 Farm Fresh Eggs, beaten
3.5 cups pureed white pumpkin
1 cup sugar (optional for more sweetness) <--- *boo* *hiss*
1 tsp. pink Himalayan salt
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp all spice
1 (14 ounce can) sweetened condensed milk
1 can (5 ounce) evaporated milk
FILLING METHOD —
1. Combine all ingredients well, pour into pie crusts.
2. Preheat oven to 425. Cook for 15 mins and then lower heat to 350 and bake for 45-60 minutes, depending on altitude.
3. Very lightly cover the tops of the pies with foil if they begin to brown.
4. Allow to rest for 10 minutes before serving.
