Every year it's the same thing: Winter, Spring, Summer... FALL! Arguably the tastiest season of them all, Fall is the time of year when we gather with our families and friends to enjoy a delicious Thanksgiving feast.
One of the hallmarks of any great Thanksgiving feast is Pumpkin Pie, however, this year we dare you to put down the can of puréed pumpkin. Yes. This year we want you to roast your own pumpkins and make a pie that will make grandmothers envious! But don't worry, roasting pumpkins is almost as easy as opening a can.
The first step is to pick out your pumpkins.
You'll need the sugar babies which are sometimes labelled "pumpkin pie pumpkins". Two sugar babies should be enough for one standard pie pan. Sugar babies are the only pumpkins suitable for pumpkin pie. The larger varieties of pumpkins are flavorless. Sugar babies roast beautifully and will give your pumpkin pie a more intense pumpkin flavor.
Once you get your sugar babies home you'll need to:
- Preheat oven to 400°.
- Rinse off the pumpkins and pat dry.
- Turn pumpkin on its side and cut off the stem.
- Cut pumpkin in half lengthwise.
- Using a spoon, remove the seeds and save them for later use if you're into that sort of thing; otherwise, discard.
- Lay pumpkin halves flesh side down on a parchment lined baking sheet.
- Bake pumpkins until flesh is fork tender (30-45 minutes depending on size).
- Remove pumpkins from oven and remove the skins.
- Put pumpkin flesh into the food processor and puree.
Use your homemade pumpkin puree in place of the canned stuff when making your next pumpkin pie, muffins, risotto, pancakes, pumpkin butter, and more!