Cooked Pumpkin

In October, pumpkins are usually very inexpensive. I like to take advantage of this by purchasing several pumpkins and seeding and slicing them. I cook the slices in my pressure cooker until soft. When cool, I discard the skins and fill freezer containers with the cooked pumpkin. By storing the pumpkin in the freezer, it is readily available for making casseroles, side dishes and pies. —Ruth Bullock, Priest River, Idaho

 
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