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Cow-Free since Fifty Three
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Pumpkin Pies

First part. Preparing the pumpkins

First step -- Find the right tool to open the pumpkin.

After cutting a few open with various knives, I tried the drywall saw shown here.


The drywall saw works much better than a knife for this part. Just push it in and start sawing around the pumpkin. I was afraid I was
going to cut my finger off using the knives. The drywall saw gives much better control.



Scoop the seeds out at this point. If you scrape them into a pile using the hand you can leave behind most of the gooey stuff.



Place the seeds in a collander and rinse. Lay them out on a cookie sheet and let them dry for a couple of days. They can be planted for next years' crop,
or you can bake them for a snack.




Saw up the halves into 2-inch wide slices, then remove the gooey stuff with a sharp knife.



In the pot with about 2 inches of water and a trivet under to prevent burning. Bring to boil and then Cook on low heat for about 3-4 hours. Cool before the next step.



Peel the cooled pumpkin slices.



Pumpkin slices ready to blend



Mix until smooth



Place blended pumkin in a collander and let it stand over night to drain away the liquid.

Then put in freezer bags. 3 cups of pumpkin makes two pies.

This fall we made 29 pies with 6 kids helping.


They were DELICIOUS ! ! ! ! ! !






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