Wednesday, 27 September 2017 18:34

Homemade Pumpkin Puree

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Homemade Pumpkin Puree 

Homemade Pumpkin Puree is a snap to make and saves you a lot of money versus the canned versions.  Every Fall I got to the local farmers and purchase lots of pumpkins for baking soups, muffins, loaves and making smoothies over the winter. Pumpkin is rich in vitamin A and provides 245% of your daily requirement per cup. 

Pumpkin purree is simply cooked pumpkin, mashed or blended. Pumpkin pie filling usually has added spices like cinnamon, nutmeg, ginger, cloves and sugar.

When I make my puree, I like to add the spices but not the sugar.  Then I simply freeze in small silicone muffin trays.  When they are frozen, I pop them out and seal them in an air tight container to be used over the winter and into the spring.

 

Pumpkin Puree

2 small pumpkins, cut in half and seeds scooped out.

Place on baking sheet, cut side down and place a little water in the sheet.  Bake at 350 degrees till soft.   Let cool and scoop pumpkin out into a bowl.

Add cinnamon, cloves, nutmeg and ginger spices.Scoop into small silicone muffin containers and pop in freezer till solid.  Then store in an airtight container.  Stays good in freezer for several months.