Wednesday, November 10, 2010


I love pumpkins. I love pumpkin bread, pumpkin roll with that 
yummy cream cheese filling. 
But I don't like pumpkin pie. 
Funny, huh?

Since I don't have canned pumpkin on the grocery store shelves here, 
I have to make my own. It is super easy, once you figure out your pressure cooker. 
Yikes, I know. 
But really they are so much nicer now then they were years ago. 
Here is how I do it.

I buy big pieces of pumpkin at the veggie market or grocery store. 
I do go all out and save the pumpkin seeds and toast them. 
I remove the skin and put the pieces in the pressure cooker. 
Add about 1.5 - 2 cups water. 
Cover and bring to pressure.... pssssssssss.... Reduce heat and cook for 12 minutes if you are at sea level. But here in Bogota, I cook it for 18 minutes.

Then I cool the pressure cooker under cool running water.  
Remove the lid and there you go, the pumpkin is cooked.

Then the cooked pumpkin pieces go into the food processor.
And I give it a whirl.

And it comes out like this!

I pack it in Zippys and freeze it until I'm ready to make pumpkin cake or pumpkin butter.
My Pumpkin Butter turned out sooo good. I'll have to post that recipe next.

Until then, check out some different pumpkins. Longaberger Pumpkins!
Available today only. Starting in just 45 minutes. Go to my website to order.

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