So, while I was cooking supper tonight, I put one of the smaller pumpkins in the oven on a cookie sheet and let the heat from the oven soften it up enough to cut it into chunks.
I scraped the seeds out to save to plant next year, then roasted the pumpkin pieces until they were fork tender.
I didn't get it done this evening, but my intention is to use some of it to make a pumpkin casserole.
To me, pumpkin casserole tastes pretty much like a crustless pumpkin pie. I like it cold for breakfast with coffee. And it's so easy! Here's the super-simple recipe.
Pumpkin Casserole
You'll need:
2 cups pumpkin puree
1 cup evaporated milk
1 cup sugar (I only use about a half cup. I have added a few spoonful of molasses too, which changes the flavor a bit.)
1/2 cup self-rising flour
2 eggs
1 tsp. vanilla
1/2 cup butter (1 stick)
Two pinches cinnamon
Directions:
Preheat oven to 350 degrees. Combine all the ingredients and spoon into a casserole dish. Bake at 350 degrees for one hour.
P.S. Was a good day for strolling with the dogs too. And the girls.
And for visiting with Dreamer.
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