I have no shortage of pumpkin in my house. Last year, I bought a very large pumpkin to make as a jack-o-lantern. It sat out in near freezing weather after being carved for only one night. And I used a battery operated LED light to illuminate it, so the inside never felt any heat. After Halloween, I cut it up and peeled it. I then boiled the pumpkin down, figuring I could at least use it as I would butternut squash. The taste was very similar.
On a whim, I decided to go against popular wisdom (
What! Goodweed not listening to everyone else! No. Say it ain't so.)
and make a pumpkin pie using the jack0o-lantern pumpkin. Everyone told me it couldn't be done, that you had to have the smaller pie pumpkins. Well, to make a long story short, the pies came out wonderful, and without changing the standard Libby's recipe one iota. So I have several bags of prepared pumpkin in my freezer still.
Remember, you can replace canned pumpkin with several of the winter squashes, as well as with sweet potato, and even beans. Look up bean pie recipes on line. I've had only one, and it was made by someone else, but until she told me it was bean pie, I would have sworn it was pumpkin pie.
Sometimes it's a good thing to listen to the masses. But usually, I find that it just slows me down, or limits me.
Seeeeeya' Goodweed of the North