Lookey what I got!!! I stopped at my local fruit market and found pie pumpkin/sugar pumpkins on sale at 4 for $1.00 !!! AAAAAAAHHHHHHH! I totally scored! I bought 12 pumpkins for $3.00 ! I bought a sugar pumpkin at this same market 2 weeks ago for $2.00 and now they are only 25 cents a piece! I am so happy, this just made my day big time!
All weekend long, I'll be roasting pumpkin, pureeing pumpkin and freezing pumpkin puree in 1 cup increments. This will last me until next October. I did this last year and it lasted me until June. So...I had the last of the pumpkin puree frozen for 8 months and it was good as new. It wasn't freezer burned or anything. Last year I think I only did about 4 sugar pumpkins but they were a little larger than these. As you can imagine, I will have lots and lots and lots of puree to use for pumpkin pie, pumpkin pancakes, pumpkin cheesecake, pumpkin roll, pumpkin cookies, pumpkin bread, pumpkin muffins....do I sound like Bubba in Forrest Gump? (shrimp gumbo, shrimp stew, shrimp kebobs, shrimp creole...) ha ha ha!
No way- that rocks whoop whoop!
ReplyDeleteWow! Your such a smart girl! I have never frozen pumpkin before. What do you put it in? Do you use zip lock bags? I think I'll try that next year. There aren't any pumpkins around here any more. Let me know when you come up with a pumpkin kabob recipe. Ha ha
ReplyDeleteoh and how about this for a pumpkin recipe! http://www.dana-made-it.com/2010/11/pumpkin-chocolate-chip-cookies.html mmmmm
ReplyDeletePeggy, I just freeze the pumpkin in sandwich size zip lock bags. the best thing to do would be to use "freezer" zip locks. Last year I put 1 cup of puree in each ziplock bag and then I kept all of the bags together in a 9 x 13 generic tupperware container in the freezer so they would have extra protection and also so they wouldn't fly all over the freezer like hockey pucks. I'm planning on taking photos of the process and making a tutorial on my blog so you will be seeing it soon.
ReplyDeleteMother of Purl, I just checked out that recipe for pumpkin chocolate chip cookies....holy cow! I have GOT to try that! I especially love the idea of the sweetened cream cheese frosting on top!!! oh ya!
ReplyDeleteNo one in my family really likes pumpkin stuff :-( But for our 4-H cooking class last week, we took 2 spice cake mixes and mixed them with 30 oz pumpkin and 2 cups chocolate chips--spooned 'em into muffin cups and baked for 18 minutes at 350! I thought they were great!! We also frosted some with cream cheese frosting mixed with about 2 tsp cinnamon. Also, the girls decided to be different from the boys and used white choco chips--I liked those better. At any rate--enjoy your CHEAP pumpkins!! I think you are totally a girl after my own heart!!
ReplyDeleteOh thank you for the idea I am going to do that.
ReplyDeleteOh you stinker! I have to go buy one after work, and I'm sure it will cost more than 25 cents each.All those pumpkins will keep you supplied for quite a while you lucky devil.
ReplyDeleteGreen with envy here in KS,
Suzanne
All our markets have closed for the season, we only have grocery stores with fresh fruit/veggies this time of the year. What a deal you got though!
ReplyDeleteThat's a great idea, freezing it for future use. I see you say in the comments that freezer bags work just fine. I am going to try this!
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