I showed you how we separated the pumpkin stuff into three bowls, one for seeds, one for compost and one for the cooking pumpkin! Keep in mind that all of this is done before you have put a light or candle in it!
And here is why we do that - pumpkin Custard! Now, there are a few ways to keep the pumpkin so that you can use it for Thanksgiving, cook it and freeze it, turn it into custard and freeze it or just put it in bags and freeze it, or turn it into pies and freeze them! Lots of options!
We choose to make what we call pumpkin custard. A number of years back my oldest had to have his wisdom teeth out. He was getting ready to go out of state and do some hockey at the next level, so he still needed to be able to get calories and protein in his body without having to chew on anything that had any bulk. So we came up with pumpkin custard. Place your cooking pumpkin in a crock pot (a stove top simmer pot will work but it is more work). I use fresh apple juice as my "broth agent" so to speak. About a pint - just dump it in on top of the pumpkin in the crock and let it cook all night on low. I do add spices to the crock depending on what Im going to do with the material. If you know what you are making with it add the spices on the initial crock cook - if not hold off.
After your cook is done you will have smooth, creamy delightful pumpkin! I just use my crock as a mixing bowl for this part - no sense in dirtying up another bowl. Your pumpkin should be cooled at this point. Into the pumpkin add the following: (this is about 8 cups of pumpkin - the recipe is for two cups - in case you have to use canned)
1Tbsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp Allspice
1 C Brown Sugar (taste the pumpkin first - if the apple juice was sweet you wont need this much)
4 eggs
1 can of evaporated milk (can milk)
1 full scoop of protein powder (optional) - we use the french vanilla flavor for this recipe.
Mix all together well.
The protein powder is totally optional and if you are miking the custard for pie or something like that you might want to leave it out. But it is a great way for protein to get into a teenager and they dont feel like they are eating a punishment for something! When Reed had his shattered elbow we made lots of this because it digests easily, it is good hot or cold and they feel like they got something in their belly without having to work too hard at it. Same when the wisdom teeth came out.
For baking the custard I have found that it is super easy in bread pans. I am not using a crust so if you are making pie - of course put it into the crust in a pie plate - works great either way!
In the bread pans you will bake at 350 degrees for about an hour or until the center is fairly solid. I dont cover them usually with foil or anything. Serve as is or with a scoop of Cool Whip or Whipped Cream. You can see above where someone already "tested"' it!
To freeze just put the custard into a ziplock bag or other freezer container and freeze. When you are ready to use it pull it out and thaw and you are good to go!
I like to keep some in the freezer for just in case..... we never know when we will need it!
