We managed to get to Kowalski's by around 10 a.m. to pick up all the food for tomorrow. Dale called his mom and dad when we got home. Athena rested on his foot while he chatted with them.
I'm attempting to make pumpkin pie this year using an actual pumpkin and not just the canned puree. I started the process of getting the pumpkin ready at around 9:00 p.m.
Top left: The pumpkin
Top center: Halved
Top right: Seeded
Middle left: Cubed
Middle center: Boiling
Middle right: Skin removed (I think next time I'll remove the skin before boiling.
Bottom left: Ready to mash
Bottom middle: Mashed!
Bottom right: Ready to spend the night in the fridge until tomorrow morning when the pie will be made.
Here's the directions for preparing the pumpkin from allrecipes.com:
"Use 1 1/2 pound of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher."
Note: I didn't pay attention to how much the pie pumpkin I bought weighed. I chose one that wasn't too big and wasn't too small as compared to the other pie pumpkins at the store. I ended up not cubing about 1/8th of the pumpkin. What I yielded from what I used was about twice as much as I need for the pie. Next time I think I'll save what's left over for another pie!
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