Wednesday, October 30, 2013

DIY Pumpkin Purée

Last time I made my own pumpkin purée, I peeled the pumpkin, chopped it up and boiled it, then purred it. It was so tedius that I never wanted to do it again! 

But I found a new method, that makes it so much easier! It's so much cheaper to make your own pumpkin purée then buying canned pumpkin. If you know a farmer that has a big garden and plants pumpkins, I can almost garantee you that you can ask for a free pumpkin. My step-mother plants pumpkins every year and so many grow that she has a hard time giving them all away!

To make your own pumpkin purée, follow these easy steps.

First, wash your pumpkin to remove any dirt/mud.

Then cut the pumpkin in half.

Then remove the seeds and scrape out all the stringy bits with a metal spoon. Place pumpkin cut side down in a roasting pan. Fill pan with a couple cups of water. 

My pumpkin was so big I could not fit both halves in the same roasting pan.

Bake pumpkin in a 350 degree oven for 90 minutes until pumpkin is tender. 
Scrape out pumpkin flesh and purée in a food processor or blender.

Freeze purée in the amounts of your choosing. Keep in freezer for up to 12 months. Thaw and use in your favorite pumpkin recipes as needed!

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