Faced with the idea of going to our grocery store with two mini-ions in tow, parking at the back of the parking lot (there never seems to be closer spots), getting both mini-ions into a car cart (the grocery carts with the cars upfront, rendering the balance of the grocery cart useless, requiring my entire body to swing behind it in order to make a turn), picking up a can of pumpkin, slamming the car cart through the too small check-out aisles and walking a quarter of a mile back to my car, I elected to drive the one mile to our favorite farm stand and make pumpkin puree from one of their beautiful pumpkins.
I still stand by the fact that baking a pumpkin and pureeing it was easier than taking them to the grocery store.
I used what the farm stand called, a Cinderella pumpkin. I’m not sure what the proper name was for it prior to Disney, but it did remind me of Cinderella’s coach.
I sliced the beautiful pumpkin in half, scooped out the seeds, poked holes with a fork, and put half, cut side down, in a 350 degree oven for about 1.5 hours. I poked it with the fork to see how tender it was and when it felt fork tender, I brought it out to cool while I baked the other side.
It looked beautiful, it tasted beautiful. It was one of those things I always wanted to try and am really glad that I did. The 24 lb pumpkin gave me over 120 ounces of pureed pumpkin, which I’ve used nearly all of in various foods.
And it was still easier than taking the mini-ions to the grocery store.