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.
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
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. 🙂
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❤
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!
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
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!! :)
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!
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 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..😊
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!
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!! 💗💗
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!
That looks awesome. A good thing to keep in mind…. I read somewhere that Erythritol is harmful for animals. I subsequently saw a RU-vidr 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! ♥️🙏🏼♥️
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.
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
Excellent content. Kida decided to expand gardeb to include pumpkins and watermelons. Fairly sure we will have more than enough pumpkins for entire cul da sac. Perhaps more. Everything from sugar babies, to your standard decorating type to a few giant pumpkin experiments. Birds, bees of many varieties and winged dragonflies are now part of our backyard ecosystem. The salamanders are loving it.
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!
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 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.
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.
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
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!❤
I'm so happy you are sharing Keto recipes! I've been doing Keto for almost 22 years. Also, just to give you a heads up, I got a reply to a comment I left on the video that y'all were repairing the storm damage on the hoop coops that said you had a gift for me. I'm sure it was some kind of a scam. It had a link that brought me to a you tube account page with y'alls picture on it - but no videos, only 1 follower. I Can copy and paste it to an email if y'all would like me to. ~Kathy
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
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!
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.
It really surprised me that you said you eat it cold or room temp! Since it is called a casserole, but when you explained that it is more of a dessert, then that makes sense! Thank you so much for sharing this, Sarah and Kevin! Can’t wait to try it! Unfortunately, my own pumpkins were a complete fail, this year, so I’m going to have to content myself with grocery-store pumpkin. But I will go for fresh and organic. At lot of the local veg we have in Cyprus is organic. It just isn’t certified as organic, because the growers think, “why pay to ‘certify’ everything, when that is the way we have always done things?”
Thank you Sarah! Kevin, you are supposed to sleep at night not to stare at the pumpkin casserole 🤣😉(could not resist the smarty-pants comment...hihihi) Have a blessed weekend you guys ❤️🙏🤗
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
To cut a pumpkin, a Machete and a rubber hammer makes it easy. One can use that strainer trick when making tomato paste/sauce as well. You can can/bottle pumpkin puree. Put in the bottle cold with 1.5" head space. Water bath or pressure can. Store in a very dark place.
Something you all might not know about pumpkin, is, it is very good for a dog or cat who might be constipated or has any digestion problems. I keep a can[100%] on hand, and of course you never need but less than 2 TBSP, So I put the rest in an ice cube tray and freeze it, then bag it up to use the next time you need just a spoon or two for an animal. Adding tuna water for a cat or chicken or beef broth for a dog if the don't eat it right away. Most seem to like it okay straight. I'm sure it would be good for other animals also, as well as people. Your recipe looks so good! I bet it is delish!
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
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 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.
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!🍁🍂
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 cut all pumpkin and squash with a child safe rounded serrated blade pumpkin knife from a carving kit I bought my kids 30 years ago. It works effortlessly great !🎉🎉🎉
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.
While Jack o lantern type pumpkins usually are only used for decoration and not great for most sweet recipies they are very nutritious. That being said they make delious coconut curry soup. We would roast them as you did along with a few red bell peppers some onions and a head of garlic, a few cans of coconut milk, your favorite curry poeder in a big pot with chicken or veg stock. Hot peppers if you like, salt and pepper. Simmer together for about an hour and then use an immersion blender or a regular blender and puree, Especially great the next day, freezes well. A little yogurt or sour cream is delecious especially if it's spicy!
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 would love you and Kevin to sit and tell us how you started Keto and how you prepared yourself because I have in the past done a Keto diet unfortunately I could not for personal reasons carry on but I’m thinking of trying again. In have always had trouble thinking what to eat every day, Your very lucky Kevin is doing this with you my husband is very traditional in his eating habits and turns his nose up at the food I prepared for myself, it’s not easy having to cook to different meals so a bit of encouragement would be much appreciated from one of your British subscribers 🇬🇧
I just made a pie and bread with butternut squash. Who knew? I used the recipe from the back of the Libby pumpkin can recipe minus a can of evaporated milk. It was so good. I have about 40 squash in my garden right now, I definitely will try butternut in my sweet potato soufflé recipe.
I enjoy eating Buttercup squash and often cook them in the oven. When the squash are cooked I cut the skin off to add to salads and other dishes they are a source of vitamins and finer. my grandmother made pumpkin pies with carrots. And my Mum made them with Buttercup squash as Mum would say no recipe is written in stone except for Doughnuts.😅👍👍👍🍀🌺💫❤️💫🌺🍀🖖🖖🖖👋🏻🧝🏼🤚🏻
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. 😁✨
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.
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 RU-vid 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
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. 😊
Just a tip when using your cutting board, take a damp piece of paper towel and place it under your board, it will keep it from slipping and avoid any scary possible injuries in the kitchen.🥰🎃
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.
