I baked my smaller pumpkin last night so I can use it for pie tonight. When I took it out I watched the closer one implode. Ack!
Now all the cooked insides are waiting in the fridge for me when I get home tonight. Mom recommended that I puree it in the blender to make it smoother.
While it baked I made crust from Mom's recipe in the Bemidji UMC cookbook. It's also in the fridge waiting for me when I get home. It says it makes four crusts. Should I roll out the crusts before I freeze the extra or leave it in a ball? Seems like I should roll it out first.
On the stove are the seeds that I scooped out and baked. I'm not a real big fan, but I brought them in to work today and Sandi traded me for some pumpkin cake - what a deal!