I had bought a couple of sugar pumpkins for autumn decorations. They're pretty and colorful through October and most of November. Then I cook them up for pies and cookies. Decorative and useful - love that.
I roasted them them over the weekend and ended up with a few cups of puree. It was a dark golden color, had good consistency and a nice flavor. I wished I had had more pumpkins.
My wish came true on Wednesday. During a class at the Y, I noticed a basket of sugar pumpkins tucked in the back of room. They looked as if they were about to be thrown out. I suspected they had been Halloween decorations. So I stopped by the front desk and inquired if they needed a home. They said I could take what I wanted. I grabbed the best looking ones and walked out with my arms full, trying hard not to drop them. Serendipity!
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Frozen pumpkin puree, ready for baking! |
I cooked up the pumpkins on Thursday night and ended up with over 11 cups of puree. These pumpkins were as nice as the others I prepared. They're all frozen in 1/2 cup amounts, ready to use. Mmm.... I've already made a batch of pumpkin bread and tried a new recipe for pumpkin gingersnaps. Maybe next I'll make these
weird pumpkin butterscotch cookies that Rob likes. Then there's
my everyone's favorite
pumpkin chocolate chip bars. Oh, and I promised
pie for Thanksgiving. Yup, I will put these additional pumpkins to good use!
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