Well, Halloween is over, the big box stores are hauling out the Christmas merchandise, and this can only mean one thing: it’s pie season. Apple pie, pecan pie, lemon meringue pie, chocolate cream pie, shoofly pie (for you Pennsylvanians), and……….pumpkin pie! To make pumpkin pie, you can resort to canned pumpkin, but honestly, there’s something a whole lot more heartwarming, and fresh tasting, about pumpkin pie made from fresh sugar pumpkins.
I am one son away from the empty nest. My oldest three sons have all flown the coop and I have 17 year old Paul, my “baby,” in his senior year of high school at home. So, one of our pumpkins got carved last week – in to Jake from the cartoon show Adventure Time. That one ended up like this:
But…we had three more. Two sugar pumpkins from Slattery’s farm in West Minot, Maine and a behemoth we have still not dispositioned. Here they are in their full pumpkin-y glory.
So, the sugar pumpkins are the ones destined for pies. Paul was happy to help.
Step one…wash and cut the pumpkin in half.
Step two…scoop out the interior seeds and stringy parts.
Step three…roast the pumpkins.
Optional step…feed the goop to your chickens. Don’t have chickens? Well, maybe you can compost it. Throwing it away is a last resort. Our chickens LOVED this fresh pumpkin treat.
Step four…boil and roast your seeds while you are waiting for the pumpkins to roast.
Step five…scoop out your roasted pumpkins.
Step six…puree and bag!
My two sugar pumpkins made enough puree for four pies. Now, for Thanksgiving, Christmas, and New Year’s, all I will have to do is get one package out of the freezer per pie and defrost it on the counter. It can also be defrosted in a warm water bath or in the microwave. Since I also processed some of the apples from our trees and froze them in September, I am also ready to bake apple pies quickly and easily, just in time for those other three sons to be home as well for the holidays. 🙂