Last week while we were at the beach, my mom went to the store for some pumpkin to make pumpkin bread. They said they were out of it for some vague reason. So today, I went to Publix to buy some pumpkin, and they didn't have any either! I asked what the story was, and they said that because of all the rain we've had, the pumpkin harvest has been pushed back for 3 weeks, leaving us in prime-time pumpkin baking time with NO canned pumpkin! Isn't that crazy? They said that there have only been a very few shipments rationed out to the stores, and now it's all gone! Bizarre! Well, I've invited some friends over tomorrow for breakfast and I had planned on making some Pumpkin Spiced Cream Cheese breakfast rolls (my mouth is watering just thinking about them!). We're going to the pumpkin patch, so I'm really set on having something "pumpkin-y". I decided to buy a pie pumpkin and just hope that I could find directions on how to make it into what you buy in the can! Turns out it is REALLY easy! Most of you probably already know about this, but I have never even thought about making my own pumpkin puree! So if you are like me, let me share with you how to do it!1- Cut the stem off of the pumpkin (make sure it's a pie pumpkin) and cut it in half from top to bottom, scooping all the "guts" (sorry) out with a spoon.
2- Place the pumpkin halves face down/skin side up in a 13x9 glass baking dish. Put about 1/2 inch of water in there.
3- Bake at 450 for about 45-55 minutes.
4- Separate the good stuff from the skin (the skin comes off pretty easily) and puree it in a food processor or blender.
That's it! You can keep it in the fridge for 5 days or stick it in the freezer. How easy is that?
Just wanted to share, in case you are in the mood to make something like this!
1 comment:
Glad to know how to do that and I can't wait to do a taste comparison! Mom
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