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I’ve noticed this year, baby sugar pumpkins are available later in the year than usual, and are going for a pretty low price of about $.25 each. That makes this a great time to get a bunch of these sweet little beauties and make a lot of things out of them! But, I’ve found that a lot of people have no idea what to do with them. So, here’s a primer on how to get them ready, roasted, and stored!
When picking out your pumpkins, choose pumpkins that are uniformly round, bright in color, and firm. You can cut out soft spots without changing the final product if necessary, as sometimes you get a better deal on the fruit. Avoid moldy ones though. If there’s mold on the outside, you’ve probably got mold on the inside. Ick!
How easy is that? My family hates canned pumpkin from the store now, and I know they are getting the best pumpkins I can buy when I do it myself. What are your favorite pumpkin recipes? I’ll be posting some this week for you to try!