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Title: Freezing Pumpkin and Pumpkin Pie Filling
Categories: Vegetable Check
Yield: 1 Servings
| PUMPKIN | ||
| 3 | lb | Makes 2 pints |
| PUMPKIN PIE FILLING---------------------------- Use measurements from your favorite pumpkin pie recipe; EXCEPT omit cloves | ||
PUMPKIN 1. Choose finely textured, ripe, and beautifully colored pumpkins.
2. Wash, cut in quarters or small pieces, and remove seeds.
3. Cook in boiling water, steam, pressure cook, or oven cook until tender.
4. Scoop the pulp from the skin. Mash in a saucepan, or press through a ricer, sieve, or food mill into a saucepan.
5. Cool by putting the saucepan in ice water and stirring the pumpkin occasionally until cold.
6. Pack into containers, leaving 1/4 inch head space for pints, 1/2 inch for quarts. Seal, label, and freeze.
7. Cook frozen pumpkin just until heated through.
PUMPKIN PIE FILLING 1. Prepare the pumpkin as above through step 5.
2. Combine measured amounts of mashed pumpkin with the remaining ingredients in your favorite pumpkin pie filling recipe (omit cloves, if used, and add after thawing, because freezing will change the flavor).
3. Pour the pumpkin filling into containers in single pie amounts. Seal, label, and freeze.
4. Thaw, add cloves, turn into pastry shell, and bake as your recipe directs.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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