I made a pumpkin pie this morning! I was sifting through my chest freezer a while back and found the last of the frozen pumpkin that I’d pureed last year, so I figured I’d better use it before I cook this year’s pumpkins. I always use the Libby’s pie recipe, even when using homegrown pumpkin puree, because it has the flavor I’m used to and that I like. I swear it hasn’t been all baked goods around here, but it does seem like there’s been a lot. A couple of weeks ago, I decided I’d been over-sugared and happily avoided sweet treats for… a week. I need to get back to my new-recipe meals, so I have stuff to cook instead of bake!
I use the Libby’s recipe with our homegrown pumpkin as well, its one thing I wish for no change in, a real comfort food, our thanksgiving is next weekend and I will be making ours for that day.I just preferred homemade over store bought in most things, I have tried different ways of cooking the pumpkin, I have boiled it with the skin on and then blended it in the blender , did not like that way at all, I then found roasting it, more flavor but now I steam cook it with the peel then blend, that’s my preferred method.I’m using the seeds we have saved from year to year, the original pumpkin was from our 1980 pumpkin, they never let us down, ever!!