The day before Halloween I bought 3 sugar pumpkins that have been sitting
on the counter just waiting for me to attack them.

Today I split them in halves, seeded and cleaned in inside, then greased
the cut edges. Arranged them cut side down on a rack in a large roasting
pan. Roasted them in a 325F oven for and hour an a half until the skins
were a nice deep brown and the flesh lightly caramelized. Peeled the skin
off, then made a semi-smooth puree in the food processor. (I don't like
silken smooth pumpkin, which is the primary reason I don't use canned.)
The puree was really nice and thick without a trace of excess moisture.

Exactly the right amount of finished pumpkin for 3 deep-dish pumpkin pies
(slightly over 2 cups of pumpkin per pie). Each portion packed up in
plastic containers, the surface covered with plastic wrap then the lid, and
into the freezer.

I use the following spice mixture in my pies.

2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teasopon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright