Saturday, 10 October 2015
I have our traditional Thanksgiving feast all planned and ready to go! Pasture raised turkey ordered; CHECK. Menu sorted out with all dietary needs sorted out; CHECK! Grocery shopping done; CHECK. Pumpkin puree from farm fresh pie pumpkins made and waiting to be turned into pumpkin pies. I plan on making my regular, tried and true pie which is always a family favourite. In addition to my traditional pumpkin pie, I also plan to try my hand at a dairy free version using coconut milk instead of evaporated milk. If this goes well, then, next time, I will try a gluten free crust. Cross your fingers for me! So that I can accommodate my dairy and gluten free requirements, I am making my apple crisp which I have tested thoroughly with great success and TWO thumbs up from my omnivorous family.
Yesterday, I was at the apple orchard again. I was there a few weeks ago to pick a bushel of MacIntosh apples for the apple sauce I can every year. Normally, I pick half a bushel of Cortlands for pies, crisps and salads at the same time. Sadly, they were not ready when I was there so I had to make another trip.
After picking my apples, I found some of the most adorable pie pumpkins available for sale. I decided I would try my hand at making my own pumpkin puree for the pumpkin pies this year. This gives me another opportunity to support a local farmer and another way to skip the factory kitchens PLUS no BPA infused cans touching my food. A Win/Win/Win scenario me thinks! FYI: a rule of thumb is 1 pie pumpkin = 1 pie.
Isn't this the cutest little pumpkin ever?
First of all, you need to take a really sharp knife and cut the stem off close to the pumpkin. Then, cut the pumpkin in half. Remove the seeds and the stringy bits.