Health, Taken Seriously

This year for Thanksgiving, we made pumpkin pie with sugar pumpkins that we had roasted ourselves.  It was super easy.  We cut a medium sugar pumpkin in half, scooped out the seeds, and placed cut side down on a baking sheet lined with foil.  We baked it at 400 degrees until soft (about 30 min).   Once cooled, the pumpkin can be scooped into a tea towel or cheese cloth and squeezed to remove some excess moisture.  Then puree in a food processor.  We roasted extra to save for muffins so that we don’t need to use canned.   We then baked the pie using this recipe and it was amazing.  We didn’t make the recipe’s crust, which calls for shortening, and instead used a premade whole wheat crust from Whole Foods.  No more canned pumpkin for pies in this house!