when life hands you pumpkins


i know it’s easier to just go buy a can of festal and use that for all your pumpkin baking needs, but let me tell you: making your own pumpkin puree to use in bars, breads, PIES, is probably the best thing you can do for your baked goods. want to actually taste PUMPKIN instead of all the spices? make fresh pumpkin puree.

firs off, plant some pie pumpkins in the spring. have a bumper crop due to all the rain. if that doesn’t work, your local food vendor should sell pie pumpkins.

cut them in half, scoop out the seeds, put them in a pan (glass or a jelly roll pan works – something with edgess), and bake them at 350 for an hour-hour and a half or so. until you poke a fork in them and it slides in easily.



look at that carmelization! anyway, let these cool for a bit, then scoop out the insides into a food processor and whip it up. scoop that mess into a colandar/sieve/strainer lined with a dishtowel. 

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let this sit overnight at least and drain all the liquid out. i am saving my pumpkin juice to make a festive drink!

put these in whatever container and stick them in the fridge for soon use and the freezer for use down the road (like in a month for thanksgiving).

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