Ever get frustrated when the grocery stores run out of pumpkin? Ever wonder about what is in that can that gives it so much shelf life?
For the last four years our family tradition around this time of year has been to go to the pumpkin patch and do the following:
1. Each kids gets their free mini pumpkin, they decorate it at home with markers - no scary faces allowed.
2. We get one or two regular pumpkins to roast the seeds.
3. I get baking pumpkins which I then puree the cooked meat, freeze and use year round for cakes and muffins. (I am still on the search for the perfect pumpkin pie recipe that calls for real pureed pumpkin.
If this is something you want to do, the three best pumpkins are the cinderella, the Jaradhale and the sugar pumpkin. I have used the cinderella, the Jaradhale (this one often looks a little like a cantalope in its color on the outside) and the Long Island Cheese Wheel pumpkin. Of these three I prefer the Cinderella. I have not yet tried the sugar pumpkin. I did however just purchase some of those today - so we will see how they turn out.
For muffin and cake recipes using the pumpkin puree, go to the recipe section on this blog.
(The pictures below show the cheese wheel pumpkin first - it is a very pretty color. The second is the Jaradhale and the last one is the cinderella.