To be frank, I've taken a lot of household shortcuts during this pregnancy. For example, I've been buying jarred spaghetti sauce instead of making my own (but Target's Market Pantry brand does taste good, and has no preservatives!) and buying our bread. But recently I made our bread again, possibly for the first time this entire pregnancy!
And I made some yummy granola, using this recipe . . . .
And on Saturday, I baked that beautiful Cinderella pumpkin. It produced over 17 cups of wonderful pulp! So much more than the pumpkin I baked last year, though it also took much longer since it wouldn't all fit in the oven at once! Still, it was a good way to warm up the house since we hadn't turned our heat on yet. And I made one delicious pie with the fresh pumpkin pulp before freezing the rest.
*sigh*
Mmmm... making me hungry... might result in the end of pumpkins sitting out on our porch :)
ReplyDeleteOooo, it all looks so yummy! What recipe do you use for your fresh pumpkin pie? (Mine often turns out a bit runny)
ReplyDeleteHmm, I don't follow a specific recipe or do anything particularly special, I think . . .
ReplyDeleteI used 3 cups of pumpkin and 3 eggs for this pie, a can of evaporated milk, nearly a cup of sugar, 2 teaspoons of cinnamon and a scant teaspoon of ginger. I think that's it! It wasn't runny per se, but was kind of soft and definitely firmed up after cooling completely.