The WHOLE Pumpkin

Fall. Well if you can call it that here in Texas. Its not as hot, Christmas decorations are out, and people every where are putting perfectly good food out to rot on their porches.  It breaks my heart to see this. All the wonderful dishes never baked and enjoyed. I need a minute to cry. OK, I'm better. I mean you have pumpkin bread, pies, oatmeal/malt o meal, drinks, dips, anything you can think of and its all wasted.
 
   If you are as appalled as I am then here is how you stop this injustice and prepare your pumpkin.
   
   Pick your pumpkin. No it does NOT have to be that cute little pie pumpkin. Any big ole pumpkin is good. try to get one that seams heavier than it should be. This means it has more meat on the walls. I let the pumpkin speak to me. I like to ugly, lumpy one that will be passed over because it is "not carving material".
 
    Move oven racks so that your pumpkin will fit and preheat oven to 350.

 
    Now that you have your pumpkin give him or her a little wash down get all the extra dirt off. No need to full on bubble bath him we are not eating the skin.

    Find a pan that your pumpkin will fit in and line it with foil. The pan is to catch any leaking juices and the foil to help keep said pan cleaner.

    Fun part!! Think of you favorite slasher movie and channel that. You need to use a knife and puncture all the way through the meat to allow steam to vent. I enjoyed this a little much.

    Say your good byes and stick your pumpkin in the oven.

   Cook till you can easily puncture skin with a fork.Check every 30 minuets. Mine was 16 lbs and took about an hour.

   Once you remove your pumpkin let it set!!! Do NOT try to cut it, it is full of steam and can burn you. I eat lunch, get kids up from their nap, make and feed them lunch, THEN I cut my pumpkin in half. There may be juice. Remove the seeds and your pumpkin is ready!!

   You can cube it and freeze it or puree it in the food processor. Remember this is fresh pumpkin and you will need to spice it. Enjoy!! You have just saved food from being wasted.

      I pureed half and cubed the other half. I scooped the puree into a muffin panto freeze then into the vacuum sealer.  I got 2 muffin pans full or 24 muffins worth of puree and 3 small bags of cubes.