I forgot I wanted to return and post about the Thanksgiving pie and custard I made from our Halloween jack-o-lanterns.
Many suggest to use only the pulp near the rind and to toss the stringy portions that are common in the large pumpkins bet used for jack-o-lanterns. Since the strings were a large portion of our pumpkins, it seemed like such a waste to toss them. My husband also thought it would sink my idea of having a good bargain on making pie filling. He said his Mother would use that part as well. I gave my own Mother a call and she confirmed that she too had used the stringy parts waaaaay back before she started her cooking strikes(heh).
So we took the chance. I cooked pulp and strings together into what can be described as puree. I froze this in multiple containers, marking the amount by the cups on each.
The day before Thanksgiving, I thawed a pack with four cups by reheating it on the stove, added the ingredients to make it pumpkin pie filling and not only got enough for two pies but two batches of custard as well. These were delicious. The only part we didn't like was my pie crust which needs work.
I have six cups of that puree left to work with for more dishes. I call it a success, even if I do need to work on those pie shells.