Maybe this is only new to me, but it was too glorious not to share. Let's face it: Canned pumpkin is simply way too expensive for how easy it is to make your own pumpkin puree! Seriously.
1) Go and buy a sugar pumpkin, or two. {If you grew your own sugar pumpkins this year, you're a rock star. That's a 2012 goal for me. Growing pumpkins, that is; not rock star status. But, I digress...} I bought mine at Trader Joe's for only $1.99 each.
2) Place the pumpkin(s) on a baking sheet, and make sure the rack is low enough that the stems won't burn. I learned this one pretty quickly!
3) Bake at 350 degrees Fahrenheit for 1 to 1 1/2 hours. The pumpkins should look like this when completed:
4) Let the pumpkins cool completely. Remove the stem-it pops right off!-and peel off the skin. Slice the pumpkin in half, and remove the "guts" and seeds. I suppose you could save the seeds and roast them, too! My hubby declined.
  |
| 5) Place the clean pumpkin halves in your processor and blend until smooth, adding water as needed. {I LOVE my Cuisinart! Worth every penny! |
6) You're done! You'll have plenty of puree, and for much cheaper than the stuff in a can. I used a few cups to make this delicious recipe {though I did cut back the sugar by a little more than a cup, and substituted 1/2 cup of applesauce for 1/2 a cup of the oil}. Now, I'm thinking a batch of pumpkin chocolate chip cookies are in order...
Disclosure: This post contains affiliate links. By clicking on these links, you are helping to support this blog! Thanks!
No comments :
Post a Comment
Leave a comment!