Pumpkin season is here! I remember my great grandmother making homemade pumpkin puree and she told me the best way to save money is making things yourself. It is healthier, easier and cheaper. You can save money by making your own pumpkin puree in the fall when pumpkin prices are at their lowest.
Pumpkins can make yummy side dishes and desserts. Most pumpkin recipes begin with a pumpkin puree, which is easy to find in a can at the supermarket, but since it is easy to prepare your own, why not make a baked pumpkin puree while fresh pumpkins are in season? Print the recipe below.
INGREDIENTS
- Pie pumpkins (Sugar, Cheese, Jack-be-Little) (1 (2- to 4-pound) fresh​ pumpkin)
PREPARATION
1. Wash and dry the outside of the pumpkins.
2. Cut off the stems; then, cut the pumpkins in half from top to bottom.
3. Scoop out all the seeds and strings.
4. Cut the pumpkin pieces in half once more to create quarters.
5. Place the pieces on a baking sheet, face down and bake at 350 degrees for 45 minutes to an hour (or until the flesh is soft and scoopable).
6. Allow the pumpkins to cool 10 minutes.
Then, scoop out the cooked pulp and discard the skins.
7. Puree the pulp in a food processor or blender until smooth (an immersion blender works great for this).
8. Put the puree in a cheesecloth-lined colander over a bowl, and refrigerate overnight (This will allow excess water to drain from the pumpkin, so that the puree isn't overly watery).
9. Use your pumpkin puree right away, store it in the refrigerator for use within the next week or freeze it for use within the next year.
Tips:
1. If an ice cream scoop is not available try using a flat canning lid to scrape seeds and strings out. I use one in place of a scoop as it cuts strings and scrapes the interior even better. I use for winter squash as well
2. Save the seeds from your pumpkins, and toast them for a tasty snack
3. Snatch up reduced-price pumpkins after Halloween, and make a year's worth of pumpkin puree
4. If you decide to freeze your puree, consider freezing it in pint freezer jars, so you'll have the perfect replacement for those store-bought cans.
[zrdn-recipe id="24"]
