Pumpkins To Pumpkin Pie

Guest Post by my friend Sarah at Give Me Neither

The last two years we’ve grown sugar pie pumpkins in our back fields.

I make pumpkin puree from the pumpkins and then freeze it to use throughout the year. We love to use pumpkin puree in bars, muffins, and pies.

Here’s the process that I use to make our pumpkins into puree.

Preheat oven to 375 degrees

Cut pumpkins in half

Scoop out stingy pulp and seeds. Remove the stem.

Place face down in a shallow pan.

Cover with foil.

Bake in oven for 1.5 hours or until tender.

Allow pumpkins to cool.  Scoop pumpkin flesh and puree or mash it.

I use a food processor to puree the pumpkin.  You could also use a blender or mash it with a potato masher, depending on what you have available and what consistency you like.

I freeze my pumpkin puree to use throughout the year.  I weigh out 15 oz. so it’s ready to use in recipes.

I use the recipe on the Libby’s Pumpkin Puree can and substitute 15 oz. of our pumpkin puree. I also make my pie crust from scratch using a recipe that my husband taught me when we were 1st dating. Nothing beats homemade :)

What do you make with pumpkin puree?

Sarah is married to her best friend, a SAHM to 2 little boys, and is waiting to bring home a child from South Africa.  She blogs over at Give Me Neither.  She finds joy in helping her readers simplify saving, showing that there’s a place for quality even in a budget, and that living richly doesn’t mean you need to be rich.

Disclosure: This post may contain affiliate links.

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