You might call me stingy, but I prefer to think of myself as thrifty. Either way, I’m all about saving pennies where I can…which is exactly what I did two years ago when I salvaged several small pumpkins from being tossed.
My initial plan was simply to roast the pumpkins’ seeds. (If you’ve never had roasted pumpkin seeds, you’re missing a big piece of life.) But once I had the pumpkins cut open, I got to thinking about how much I could save by not purchasing canned pumpkin. Why spend $1/can when you can do it yourself?
A quick call to my mom (pretty sure she always knows when I’m baking by my calls) and I was in business. It was a cinch: cut the pumpkin into chunks, place in a casserole dish with a little water, cover with a tin foil tent, and bake. Once the pumpkin is tender, remove from oven and scrape from its peel. Who would buy canned pumpkin with this easy process? I even froze some for later.
While I was on a roll, I went ahead and whipped up a pumpkin pie with my freshly baked pumpkin. Continue reading