A few summers ago, I grew pumpkins for the first time. In fact, I grew a giant, 60 pound pumpkin and entered a giant pumpkin contest. This is not a behemoth by giant pumpkin contest standards, but I was pretty proud of it!
My pumpkin didn’t win the contest, but after my kids painted scary faces on it for Halloween, I had to figure out what to do with my pumpkin monster. Since I am a huge fan of anything pumpkin, I decided to go to the effort to make my own pumpkin puree – which didn’t turn out to be much effort at all.
My initial foray into pumpkin puree making was a huge success, and my freezer was full of my giant pumpkin pureed up into quart sized freezer bags for almost a year!
I discovered that there is just something about the texture and flavor of the homemade stuff that beats canned any day of the week. And then, of course, there is the healthy benefits!
I made everything I could think of pumpkin – soup, smoothies, muffins, pancakes, bread, you name it. My latest favorite is pumpkin kombucha, aka, pumpkin pie in a bottle! I’ve been pleased with the taste of the pumpkin recipes I have made using homemade puree.
I recently discovered a super easy way to bake a pumpkin and make pumpkin puree. It’s so simple, it’s ridiculous – I hate to even call it a recipe. Since it helps me get more of the tasty puree made and tucked away into the freezer, it’s my go to method now.
Watch the video “How to Bake a Pumpkin and Make Pumpkin Puree – the Easiest Way Ever” to see how incredibly simple this is. You’ll wonder why you never did it before!
Give it a try! Substitute homemade for canned and let me know the results! What is your favorite fall recipe using homemade pumpkin puree? Do you notice a difference between canned and homemade? Comment below!
See you in the garden,