We put our pumpkins into a crockpot and let them go all night. Then hit them with a stick blender. When you strain out the pumpkin water you lose a lot of sugar. In the croc, the water evaporates out and concentrates the sugar.
That’s a great idea. I want to keep the seeds from the pie pumpkins I was gifted for the garden next year. I heard seeds might get very expensive next year so I’m thankful I was saving a lot of seeds this past year from my own garden and they are acclimated to my gardening zone. 🤞
Hi Sarah, here is a helpful hint on cooking your pumpkin: You did great, but if you will use a deeper pan, make a stainless steel wire rack to fit inside the deeper pan, just place your pumpkin upside down on the wire rack as you did pour a glass of water in the bottom of the pan and bake as usual. This will allow all of the liquid to drip out and your pumpkin won't be as wet but also it won't be really dry. However; the liquid is usable should you need some liquid for your puree. We live to learn. Jessie from Arkansas
Hi Sarah and Kevin. I used to can pumpkin in quart jars. I have roadted it in the oven just as you did, and I have steamed it. Both worked well. There is nothing like home grown pumpkin. Thank you so much for sharing all the information on your farm. God bless you and your family
Not to argue, but my wife and I cooked and ate a grocery store jack o lantern pumpkin like it was squash and it was delicious. Texture and flavor were wonderful. Just our opinion. 🙂
Your pumpkin casserole is almost exactly how I make my sweet potato casserole for Thanksgiving. Everything is the same except for mashed cooked sweet potatoes in place of the pumpkin. Also a tip for people who maybe can't get pecans as easily-- walnuts or almonds work just a well for the topping.
I was just diagnosed with T2D and put on insulin and Mounjaro. I wasn't told how to cook for diabetes let alone how to use the meds they prescribed me. Your Keto recipes have been invaluable to me. I do a lot of keto and have cut sugar, flour, rice, potato, and all whites from our diet. More recipes, please!! :)
I often make my own spice blends! My family loves Allspice, so I add it to what we call the Magic Sprinkles! It is essentially like your Pumpkin Pie Spice with about 1/2 as much Allspice as Cinnamon. Magic Sprinkles go into Apple pie, Pumpkin pie, Oatmeal, quick breads, muffins, and even waffles! Yummers!
Yum! My 18 year old grandson has been on Keto a few weeks and has lost 18 pounds. Just yesterday he was telling me how much he loves sweet potato casserole for the holidays. So I want to try this for him. Thank you!
Great storage idea is to roast them, then freeze dry the pulp, then powder the dried pulp. Works great to rehydrate to puree for all your baking needs! One of my favorite freeze dried items.
I don't have a freeze dryer but I do dehydrate my pumpkin, then grind it into a powder. I have added some of the pumpkin powder into my homemade pumpkin pie spice. Very tasty!
Small tip: When you use a strainer, slip a wooden spoon handle through the small loop to hold it in place over your bowl. 🙂❤ Thank you for your wonderful videos!
In 2022 I grew Seminole Squash/Pumpkins and have had them in storage. I've had a couple of them go soft so I've been baking them and then running the pulp through my Freeze Dryer. I have multiple jars of the powder in my pantry waiting for Thanksgiving. Great video!
Great video Sarah! This canning season I have made salsa, cowboy candied hot peppers, antipasto, froze beans, 😊cauliflower , leeks, broccoli all for soups. I’m also beginning to can broth. Just beets, potato’s, onions, hot peppers and assorted tomatoes left to harvest. I keep a canning diary showing costs per jar just to see how things change from year to year including likes and dislikes. I started this diary in 1979. Great resource to look back on. Be well..😊
13:28 you can also get these containers at Sam's Club. They come in a box of 200 for roughly $40. I write on the top with a permanent marker and reuse. When washing the used lids, you can scrub the marker off with a scrubby!
The topping for the pumpkin casserole is similar to what I use for pie crust. I use a food processor to grind nuts finely, add butter, sweetener and salt, and then press into a pie pan. Bake at 350F for five to ten minutes, allow it to cool, then fill with your pie filling and bake as normal. I might use slightly more nuts than you do with the combination of almond flour and pecans, but it’s close. Whether you use it as crust or topping, the taste is out of this world!
Hi Sarah and Kevin. Well! I finally revolutionized The way I preserve our garden Vegetables. I bought myself a Harvest Right freeze dryer. You are the ones who convinced me it was time to buy one. I got my first 5 trays freeze drying right now. You've been good teachers for these freeze dryer. The only thing that really surprized me was how heavy that freeze dryer is. Jessie from Arkansas
Oh the way Kevin was looking so intently at that pumpkin dish had me cracking up!!!😂.. He's lookin like quit talking wife let's eat!!! Almost a torture waiting for the yummies haha! 😂😂 Thanks for sharing the fun❤
My experience The jack-o-lantern style pumpkin makes perfectly fine pies cakes etc because your adding sugar spices and so on. Now if your eating prepared like squash far as steamed or a light saute in butter with a little salt and pepper then yes that style.. that's why I grew both for eating because of the larger yields out of the jack-o-lantern style.
Love that you are sharing your keto recipes! My hubby and I have cut out sugar, dairy and wheat products so mainly eat meats and veggies. We only use avocado oil, single origin extra virgin olive oil or coconut oil as our fats.
I love baking and freezing pumpkin puree for later use. I made "pumpkin" pie last year using butternut squash instead of pumpkin and it was so good. Worth a try. And no water to have to drain out.
I used a long Island cheese for my first foray into homemade pumpkin pies, and I LOOOOOVE it so much!! Such a delicious and rich pumpkin flavor! Will have to try this for sure!❤
Pickuped up one of these pumpkins while with the kids at a local pumpkin patch on Saturday. I made the recipe on Sunday, using non-keto ingredients, and it is delicious!!! Overall, it was a pretty easy process. Thanks for the inspiration!
I love that you are exploring a grain-free/sugar-free lifestyle! We changed our eating habits in 2017 and for years I've watched your cooking videos, mourning that I would not be making your recipes, but lately, I can! I'd love to hear your take on sugar-free canning, I've got a load of blueberries in the freezer I'd love to jam, but with no "tested recipes" I think I'll be doing a little of the "your kitchen, your rules" canning. Thank you for your many years of content, you never disappoint!! 💗💗
Good morning Kevin and Sarah!🍁🌄🍂😊What a wonderful recipe. Those pumpkins are beautiful! Another great cooking variety I have grown are Musquee de Provence. Dark, rich orange flesh. Just started baking keto here. And a great grain free cookbook is the Sweet Laurel Dessert Cookbook. She does use honey and maple syrup, but I do the conversion measurement for stevia extract powder. The double chocolate muffins are soooo GOOD using almond flour. Take care and God bless y'all too!🍁🍂
I use a pressure cooker to cook winter squash or pumpkin. I cut it in section, remove seeds, add a cup of water, set the squash/pumpkin on a rack and pressure cook maybe 20-25 minutes. Reduces my time and eliminates pulling out a cookie sheet full of liquid.
I just wanted to let you know that as a T2D I made your Keto Bell Peppers and the Keto Pumpkin Pie Casserole for Thanksgiving and everyone had a helping and loved it. It was a great way for me to enjoy a yummy dessert for the holiday! Thanks for the recipes! Keep them coming!! Happy Holidays!
Thank you for sharing this video. I am wanting to puree our fresh pumpkins and feel very excited and confident thanks to you...God bless you all..Sherri-Payette Idaho
First-time viewer. Love that my first time watching and its with pumpkins my absolute favorite in fall. I can already see i am going to love watching you
The pumpkin casserole is a great alternative to pumpkin pie as well as a yummy breakfast! I’m a fan of all things pumpkin so I look forward to making this. I just made a batch of pumpkin muffins yesterday, so the casserole will have to wait til next weekend. 😊
I made a sweet potatoe casserole tonight and realized its almost the same as this recipe! My husband said we should have it on Thanksgiving! Thank you for all that you both share. I look forward to seeing your videos. 😁✨
I bakey pumpkin with the opening on top. It allows the moisture to excape and your pumpkin won't be so watery. Love your program and am thrilled you are doing keto recipes. I have been doing keto for 4 months and feel great.
Hi Sarah, best wishes from our UK family. Always love your low carb keto recipes, your imagination in coming up with them is awesome plus the production & quality, especially your welcoming smile is always first class, especially the brilliant side looks. It is 8.30 here in the UK & as always your video has made wonderful family viewing, Kevin's eagerness to try the casserole has weirdly resonated with my kids watching me awaiting recipes being served. We send our Blessings & Love, God Bless.
I have this in the oven now. I will let you know how I like it. Keep the keto recipes coming. I already lost 60 lbs on it. Well tried it. It was so good. I did use coconut flour. Thanks
Saw a video recently re getting seeds out of the pulp easily. Put in stand mixer with the paddle - pulp & water. Put on fairly low and it separates seed from pulp nicely. Going to try this soon.
Thank you so much for sharing your recipes. I have just been put on a keto eating plan and I love watching you make your dishes. You make it look so simple and yummy. Thanks Again
I used my elec knife to cut mine...it worked really good..TIL..the motor started to bog down..I was afraid I was going to burn the motor out of it. So now I use an extra sharp knife. I put a dinner plate on top of the strainer of pumpkin with a heavy can or fill an empty milk jug with water to weigh it down to press the extra moisture out of it. Thanks Sarah for showing me your way to do them.
That looks awesome. A good thing to keep in mind…. I read somewhere that Erythritol is harmful for animals. I subsequently saw a RUclipsr whose dog had eaten some sugar free peanut butter that had Erythritol in it. The dog got very sick, but did pull through! Keep up the great recipes you bring! ♥️🙏🏼♥️
We love pumpkin for MANY things AS WELL AS pies! Canning pumpkin requires a lot of time & space to put up enough to last us a year so we began dehydrating shredded pumpkin and then turning it into powder. It takes just 1/2 cup of powder to quickly become a pint of puree, just add hot water. The shelf space reduction is amazing. We get 4 pies from just one pint of powder and the taste is perfect.
Thank you for the info on these pumpkins. I just now ordered me some seeds to plant for next year. Good Lord willing. Also I thought I would share a hack that I learned from someone on RUclips about cleaning out a pumpkin....use a canning jar lid. I have tried it and it works great. Thanks for your time as always and God Bless you and yours. Debbie from NC
Once you have seeds set aside for next year, roast the rest! Let no seed go to waste. Pepitas are delicious and so keto friendly. I have considered buying pumpkins just so I can roast the seeds. LOL. Love it.
You need to cut it across the round and it will take you a shorter time to cook it and have the flesh side up. You can season it with salt and a little oil and the liquid will evaporated some and it will a thicker consistency when you blend it. It does make a good pumpkin soup by putting some seasoning and a little cream in it.
Us ladies need a Sawzall in the kitchen! 😆For Pumpkin and squash cutting. I love freezing fresh pumpkin. Thanks for sharing a different type of pumpkin you use. I've just used pie pumpkin b4. I'll have to try growing a different variety next year. Your kitchen looks beautiful. God bless
Thank you so much for a keto recipe specially, an alternative to a pumpkin pie without the crust. I will definitely make this for Thanksgiving and probably before. Hope you keep up putting some keto recipes on.
I just made a butternut-style soup from the LI Cheese pumpkin my daughter grew last year and that I canned in chunks during the winter. I like mine heavy on the fresh sage and it was lovely!
A lot of people use fresh pumpkin without sufficiently draining the liquid from it. I have always lined my wire strainer with coffee filters. Pour the puree in and cover with plastic wrap and let it drain slowly in the refrigerator over night. Fresh pumpkin taste with the consistency of canned.
Cheese pumpkins are the best! I actually found this type out here in the New Mexican desert a few years ago and use that for puree prepping. I found another version called "candy", they are pretty sweet also.
Great video. This year we’re having ham from Aldi in the silver foil that’s pr sliced. Then a cheese cake I made for Bruce’s daughter’s birthday in a 9x13 pan that I found recipe on line. So easy and delicious. I like pumpkin pancakes.
Hi Sara. I have looked for years for good pie pumpkin. Trying many different kinds. The best pumpkin I have ever used is called Porslindoll. The flesh is twice as thick and orange, less stringy, naturally sweet and the seed chamber is small. Good keeper too.
From my great aunt Anna, grandmother and mother we were taught when using glass containers in baking lower the oven temperature 25 degrees. Baking yours at 300 might have already corrected that. I have never tried homemade pumpkin purée however your casserole reminds me what I do. Pie crusts are not very successful for me. So I bake a James Beard pumpkin pie recipe minus the crust as a baked custard adding candied ginger nibs. It is so good.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
We put our pumpkins into a crockpot and let them go all night. Then hit them with a stick blender. When you strain out the pumpkin water you lose a lot of sugar. In the croc, the water evaporates out and concentrates the sugar.
Do you peel them first?
That’s a great idea. I want to keep the seeds from the pie pumpkins I was gifted for the garden next year. I heard seeds might get very expensive next year so I’m thankful I was saving a lot of seeds this past year from my own garden and they are acclimated to my gardening zone. 🤞
Hi Sarah, here is a helpful hint on cooking your pumpkin: You did great, but if you will use a deeper pan, make a stainless steel wire rack to fit inside the deeper pan, just place your pumpkin upside down on the wire rack as you did pour a glass of water in the bottom of the pan and bake as usual. This will allow all of the liquid to drip out and your pumpkin won't be as wet but also it won't be really dry. However; the liquid is usable should you need some liquid for your puree. We live to learn. Jessie from Arkansas
Hi Sarah and Kevin. I used to can pumpkin in quart jars. I have roadted it in the oven just as you did, and I have steamed it. Both worked well. There is nothing like home grown pumpkin. Thank you so much for sharing all the information on your farm. God bless you and your family
Thank you I listened to your video again and got the name of the pumpkins. 💕🙏
Happy first day of fall! 🤍🤍🤍🥰
Thank you, same to you!🤗
Thanks! 🍁🥰🍂 The best time of the year!
@@forrestgump9576 I agree!!!!🍁🍂🍁
@@tammykaltreider 😊👍
Not to argue, but my wife and I cooked and ate a grocery store jack o lantern pumpkin like it was squash and it was delicious.
Texture and flavor were wonderful.
Just our opinion. 🙂
I've had homemade pumpkin pie made from large decorating pumpkins and it was just as good as the small pie pumpkins!!
Your pumpkin casserole is almost exactly how I make my sweet potato casserole for Thanksgiving. Everything is the same except for mashed cooked sweet potatoes in place of the pumpkin. Also a tip for people who maybe can't get pecans as easily-- walnuts or almonds work just a well for the topping.
I was just diagnosed with T2D and put on insulin and Mounjaro. I wasn't told how to cook for diabetes let alone how to use the meds they prescribed me. Your Keto recipes have been invaluable to me. I do a lot of keto and have cut sugar, flour, rice, potato, and all whites from our diet. More recipes, please!! :)
In Australia we roast chunks of pumpkin alongside chicken or other piece of meat..leg lamb, beef. Yum
I often make my own spice blends! My family loves Allspice, so I add it to what we call the Magic Sprinkles! It is essentially like your Pumpkin Pie Spice with about 1/2 as much Allspice as Cinnamon. Magic Sprinkles go into Apple pie, Pumpkin pie, Oatmeal, quick breads, muffins, and even waffles! Yummers!
wow!! sounds yummy
Crustless pumpkin pie! Keto friendly! Love it!
Great job on the video 👍🏼❤️
Yum! My 18 year old grandson has been on Keto a few weeks and has lost 18 pounds. Just yesterday he was telling me how much he loves sweet potato casserole for the holidays. So I want to try this for him. Thank you!
Great storage idea is to roast them, then freeze dry the pulp, then powder the dried pulp. Works great to rehydrate to puree for all your baking needs! One of my favorite freeze dried items.
I don't have a freeze dryer but I do dehydrate my pumpkin, then grind it into a powder. I have added some of the pumpkin powder into my homemade pumpkin pie spice. Very tasty!
@@prairielavender You dehydrate the cooked pulp or the pumpkin? Interesting. I'll have to try that.
Small tip: When you use a strainer, slip a wooden spoon handle through the small loop to hold it in place over your bowl. 🙂❤ Thank you for your wonderful videos!
In 2022 I grew Seminole Squash/Pumpkins and have had them in storage. I've had a couple of them go soft so I've been baking them and then running the pulp through my Freeze Dryer. I have multiple jars of the powder in my pantry waiting for Thanksgiving. Great video!
Looks good the only thing different I would do is some pecan crust on bottom yum!
Thank you for your great instructions to process pumpkins; you have a wonderful knack for teaching. Have a terrific harvest season!
Great video Sarah! This canning season I have made salsa, cowboy candied hot peppers, antipasto, froze beans, 😊cauliflower , leeks, broccoli all for soups. I’m also beginning to can broth. Just beets, potato’s, onions, hot peppers and assorted tomatoes left to harvest. I keep a canning diary showing costs per jar just to see how things change from year to year including likes and dislikes. I started this diary in 1979. Great resource to look back on. Be well..😊
What a great idea! I bet you have seen some eye-watering increases in prices in that time, haven’t you?
How do you go about pricing items? I save seeds and jars so I'm sure that helps with the cost of everything.
13:28 you can also get these containers at Sam's Club. They come in a box of 200 for roughly $40. I write on the top with a permanent marker and reuse. When washing the used lids, you can scrub the marker off with a scrubby!
The topping for the pumpkin casserole is similar to what I use for pie crust. I use a food processor to grind nuts finely, add butter, sweetener and salt, and then press into a pie pan. Bake at 350F for five to ten minutes, allow it to cool, then fill with your pie filling and bake as normal. I might use slightly more nuts than you do with the combination of almond flour and pecans, but it’s close. Whether you use it as crust or topping, the taste is out of this world!
Love this idea, thanks for sharing!
Hi Sarah and Kevin. Well! I finally revolutionized The way I preserve our garden Vegetables. I bought myself a Harvest Right freeze dryer. You are the ones who convinced me it was time to buy one. I got my first 5 trays freeze drying right now. You've been good teachers for these freeze dryer. The only thing that really surprized me was how heavy that freeze dryer is. Jessie from Arkansas
That's wonderful. I would love to have one. 😊
I love your channel. I have learned so much from you guys!!
Love all your t shirts. God Bless you guys!!
Oh the way Kevin was looking so intently at that pumpkin dish had me cracking up!!!😂.. He's lookin like quit talking wife let's eat!!! Almost a torture waiting for the yummies haha! 😂😂 Thanks for sharing the fun❤
My experience The jack-o-lantern style pumpkin makes perfectly fine pies cakes etc because your adding sugar spices and so on. Now if your eating prepared like squash far as steamed or a light saute in butter with a little salt and pepper then yes that style.. that's why I grew both for eating because of the larger yields out of the jack-o-lantern style.
This year I put my pumpkin in the instant pot and steamed it then I purée them and put it in the freeze dryer I’m so excited about how it will work
Love that you are sharing your keto recipes! My hubby and I have cut out sugar, dairy and wheat products so mainly eat meats and veggies. We only use avocado oil, single origin extra virgin olive oil or coconut oil as our fats.
I love baking and freezing pumpkin puree for later use. I made "pumpkin" pie last year using butternut squash instead of pumpkin and it was so good. Worth a try. And no water to have to drain out.
pumpkin yogurt and pumpkin pie yogurt is really good. You could use this to make those too by just adding the necessary stuff to plain yogurt
My mother used to make a sweet potato casserole with the same pecan topping. She used it as a dessert for family dinners.
I used a long Island cheese for my first foray into homemade pumpkin pies, and I LOOOOOVE it so much!! Such a delicious and rich pumpkin flavor! Will have to try this for sure!❤
Pickuped up one of these pumpkins while with the kids at a local pumpkin patch on Saturday. I made the recipe on Sunday, using non-keto ingredients, and it is delicious!!! Overall, it was a pretty easy process. Thanks for the inspiration!
Sarah, I live your hair, its so pretty with your natural coloring.
I love that you are exploring a grain-free/sugar-free lifestyle! We changed our eating habits in 2017 and for years I've watched your cooking videos, mourning that I would not be making your recipes, but lately, I can! I'd love to hear your take on sugar-free canning, I've got a load of blueberries in the freezer I'd love to jam, but with no "tested recipes" I think I'll be doing a little of the "your kitchen, your rules" canning. Thank you for your many years of content, you never disappoint!! 💗💗
Research Pamona's Perfect Pectin.
It is a low/no sugar pectin.
You can even get their canning book for tested recipes using it😊
Great cooking & instructions! Thanks for sharing! Blessings to everyone 🤗💕🇨🇦
Good morning Kevin and Sarah!🍁🌄🍂😊What a wonderful recipe. Those pumpkins are beautiful! Another great cooking variety I have grown are Musquee de Provence. Dark, rich orange flesh.
Just started baking keto here. And a great grain free cookbook is the Sweet Laurel Dessert Cookbook. She does use honey and maple syrup, but I do the conversion measurement for stevia extract powder. The double chocolate muffins are soooo GOOD using almond flour. Take care and God bless y'all too!🍁🍂
You make it all look so easy and pleasant! Enjoyed it.
I use a pressure cooker to cook winter squash or pumpkin. I cut it in section, remove seeds, add a cup of water, set the squash/pumpkin on a rack and pressure cook maybe 20-25 minutes. Reduces my time and eliminates pulling out a cookie sheet full of liquid.
I just wanted to let you know that as a T2D I made your Keto Bell Peppers and the Keto Pumpkin Pie Casserole for Thanksgiving and everyone had a helping and loved it. It was a great way for me to enjoy a yummy dessert for the holiday! Thanks for the recipes! Keep them coming!! Happy Holidays!
Thank you for sharing this video. I am wanting to puree our fresh pumpkins and feel very excited and confident thanks to you...God bless you all..Sherri-Payette Idaho
First-time viewer. Love that my first time watching and its with pumpkins my absolute favorite in fall. I can already see i am going to love watching you
" Happy First Day of Autumn "is my favorite time of the year ~ 🕝🌛🌜🔥🎃🎃🎃🎃❤
I love you are sharing your Keto recipes! Keep sharing!
We grew those pumpkins also and love the flavor. I think we got about 20 from the garden. Freeze drying and also the freezer.
I just love your kitchen shows!! Thank you so much! Blessings on you both!❤
I've grown Long Island Cheese for many years and are our favorite. They do store well, and in my opinion the flavor is fantastic!
I love pumpkin puree topped with plain high-fat Greek Yogurt .. yummy treat! Your pumpkins are beauties!
The pumpkin casserole is a great alternative to pumpkin pie as well as a yummy breakfast! I’m a fan of all things pumpkin so I look forward to making this. I just made a batch of pumpkin muffins yesterday, so the casserole will have to wait til next weekend. 😊
OMG, Sarah! That looks SOoooo good! I can't wait to make this recipe. You really woke me up this Saturday morning with this one, lol.
I made a sweet potatoe casserole tonight and realized its almost the same as this recipe! My husband said we should have it on Thanksgiving! Thank you for all that you both share. I look forward to seeing your videos. 😁✨
I bakey pumpkin with the opening on top. It allows the moisture to excape and your pumpkin won't be so watery. Love your program and am thrilled you are doing keto recipes. I have been doing keto for 4 months and feel great.
What a beautiful pumpkin
Hi Sarah, best wishes from our UK family. Always love your low carb keto recipes, your imagination in coming up with them is awesome plus the production & quality, especially your welcoming smile is always first class, especially the brilliant side looks. It is 8.30 here in the UK & as always your video has made wonderful family viewing, Kevin's eagerness to try the casserole has weirdly resonated with my kids watching me awaiting recipes being served. We send our Blessings & Love, God Bless.
You can simply make keto pumpkin pie filling with an egg and put it in a buttered, floured glass dish and bake with no crust. Yummy
Beautiful pumpkin.
I have this in the oven now. I will let you know how I like it. Keep the keto recipes coming. I already lost 60 lbs on it. Well tried it. It was so good. I did use coconut flour. Thanks
Keto or not, that looks scrumptious!
I cannot wait to harvest my pumpkins/squash.
Thank you Sarah & Kevin. 🌺
Saw a video recently re getting seeds out of the pulp easily. Put in stand mixer with the paddle - pulp & water. Put on fairly low and it separates seed from pulp nicely. Going to try this soon.
Thank you so much for showing your keto recipes.
Ok, here I go! Jarradahl is in the roaster. So exciting. Thanks for all the info.
Pie pumpkins are the kind my grandma always grew. The taste of these wins hands down over those bright orange 'jack-o-lantern' ones
Good Morning Sarah❤️🍁
Beautiful Pumpkins!!!
I would love to try this pumpkin casserole. I need to rewatch this video.
Beautiful pumpkins!
Went keto 3 months ago. Thanks for this recipe!!
Thank you so much for sharing your recipes. I have just been put on a keto eating plan and I love watching you make your dishes. You make it look so simple and yummy. Thanks Again
I have used my Jack o lantern pumpkins for pie and I loved it, best pie I ever ate!
I used my elec knife to cut mine...it worked really good..TIL..the motor started to bog down..I was afraid I was going to burn the motor out of it. So now I use an extra sharp knife. I put a dinner plate on top of the strainer of pumpkin with a heavy can or fill an empty milk jug with water to weigh it down to press the extra moisture out of it. Thanks Sarah for showing me your way to do them.
That looks awesome. A good thing to keep in mind…. I read somewhere that Erythritol is harmful for animals. I subsequently saw a RUclipsr whose dog had eaten some sugar free peanut butter that had Erythritol in it. The dog got very sick, but did pull through! Keep up the great recipes you bring! ♥️🙏🏼♥️
We love pumpkin for MANY things AS WELL AS pies! Canning pumpkin requires a lot of time & space to put up enough to last us a year so we began dehydrating shredded pumpkin and then turning it into powder. It takes just 1/2 cup of powder to quickly become a pint of puree, just add hot water. The shelf space reduction is amazing. We get 4 pies from just one pint of powder and the taste is perfect.
That casserole looks amazing
Thanks for pumpkin info and yummy dessert!
Really enjoyed watching 👍👍. Looks delicious
looks yummy. Blessings from Arizona
Thank you for the info on these pumpkins. I just now ordered me some seeds to plant for next year. Good Lord willing. Also I thought I would share a hack that I learned from someone on RUclips about cleaning out a pumpkin....use a canning jar lid. I have tried it and it works great. Thanks for your time as always and God Bless you and yours. Debbie from NC
Once you have seeds set aside for next year, roast the rest! Let no seed go to waste. Pepitas are delicious and so keto friendly. I have considered buying pumpkins just so I can roast the seeds. LOL. Love it.
You need to cut it across the round and it will take you a shorter time to cook it and have the flesh side up. You can season it with salt and a little oil and the liquid will evaporated some and it will a thicker consistency when you blend it. It does make a good pumpkin soup by putting some seasoning and a little cream in it.
Thank you for the casserole recipe. I will definitely try it. Looks delicious.
Now that looks so good,
Great T-shirt. Blessings from Brooklyn, NY.
Us ladies need a Sawzall in the kitchen! 😆For Pumpkin and squash cutting.
I love freezing fresh pumpkin. Thanks for sharing a different type of pumpkin you use. I've just used pie pumpkin b4. I'll have to try growing a different variety next year.
Your kitchen looks beautiful.
God bless
Had to try this recipe and it's DELICIOUS!!!!!
Thank you so much for a keto recipe specially, an alternative to a pumpkin pie without the crust. I will definitely make this for Thanksgiving and probably before. Hope you keep up putting some keto recipes on.
I grew the same variety!!!!! love it
You are correct in that this pumpkin is quite tasty.
thank you :) xx i hope you get a nice autumn xx
I just made a butternut-style soup from the LI Cheese pumpkin my daughter grew last year and that I canned in chunks during the winter. I like mine heavy on the fresh sage and it was lovely!
Thanks for sharing 😋🙏
A lot of people use fresh pumpkin without sufficiently draining the liquid from it. I have always lined my wire strainer with coffee filters. Pour the puree in and cover with plastic wrap and let it drain slowly in the refrigerator over night. Fresh pumpkin taste with the consistency of canned.
Cheese pumpkins are the best! I actually found this type out here in the New Mexican desert a few years ago and use that for puree prepping. I found another version called "candy", they are pretty sweet also.
Sarah that pumpkin casserole looked delicious. Thank you for the recipe! ❤️🙏
I can't wait to make this!! Thanks for sharing.
Looks delicious! I will have to write that recipe down. Watching from Alabama. God bless ❤
Great recipe! I’ll be trying this one. Thanks for sharing. 🍁
Great video.
This year we’re having ham from Aldi in the silver foil that’s pr sliced.
Then a cheese cake I made for Bruce’s daughter’s birthday in a 9x13 pan that I found recipe on line. So easy and delicious.
I like pumpkin pancakes.
Hi Sarah, you should add some water to the baking sheet after you place it in the oven, it will evaporate and keep things moist. :)
Hi Sara. I have looked for years for good pie pumpkin. Trying many different kinds. The best pumpkin I have ever used is called Porslindoll. The flesh is twice as thick and orange, less stringy, naturally sweet and the seed chamber is small. Good keeper too.
Yum. Definitely going to try this.
From my great aunt Anna, grandmother and mother we were taught when using glass containers in baking lower the oven temperature 25 degrees. Baking yours at 300 might have already corrected that. I have never tried homemade pumpkin purée however your casserole reminds me what I do. Pie crusts are not very successful for me. So I bake a James Beard pumpkin pie recipe minus the crust as a baked custard adding candied ginger nibs. It is so good.
Omg Sarah I’m not doing Keto but I could sure eat a piece of the casserole lol! It looks delicious.
I just ordered the seeds for the kind of pumpkins you grew. I am going to plant them next spring.