Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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PUMPKIN PIE FILLING

When you hit the pumpkin patch this year, grab some baking varieties and stretch pumpkin spice season even longer.

PUMPKIN PIE FILLING

When you hit the pumpkin patch this year, grab some baking varieties and stretch pumpkin spice season even longer. Cooking pumpkin isn’t nearly as daunting as it might seem and having cooked pumpkin on hand allows you to get surprisingly creative.
Course: Dessert
Keyword: dessert, filling, pie, pumpkin
Author: Erin Bianchi

Instructions

  • Preheat oven to 350°
  • Use a knife to poke a few holes in your pumpkin then place in the oven in a glass baking dish.
  • Bake 45-60 minutes, depending on size. It will be done when the flesh has darkened and is easily pierced by a fork.
  • Cut your pumpkin in half and allow to cool. Then scoop out the seedy goop and separate the flesh from the skin. (A grapefruit spoon is perfect for these tasks.) Either freeze the flesh in chunks for things like smoothies or puree and freeze in mason jars for future pies, muffins, and soup.