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.