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I purchase 2 organic pie pumpkins at the local Farmer's Market for just under $7 with the hopes of preparing some fresh pumpkin pulp. I love pumpkin flavored everything and heard a wild rumor that it's going to be hard to find this fall. So as not to be left empty handed and to hopefully save some money, I tried my hand at it.
Here's what I did:
Cut the pumpkins in half, removing pulp and seeds.
Cut the pumpkin into wedges.
Place the wedges face down in my roaster oven with about 1 cup of water
Cooked them for 3 hours at 350.
When cooled, removed the skin.
Mashed the pulp with a potato masher (my blender suddenly broke)
Measured out 15 ounce (same as a small can of pumpkin) bags to store in the freezer.
I ended up getting 6 15 oz servings- about equivalent to $1 a can. From what I've researched a can of organic pumpkin sells for between $2-3. Not bad.
Two things that surprised me were how utterly hard it was to cut a pumpkin and how much lighter in color the pulp was than what I envisioned.
I have yet to use it, but have plans on making a Pumpkin Meringue Pie someday soon.