It's pumpkin everything season! I don't really get into the pumpkin craze, but when I do find something pumpkin flavor that I like, I like to use real pumpkin.
During this time of year, I like to keep pumpkin puree handy. I like to make my own now that I know how easy it is to make. It's much cheaper than buying canned stuff and so much healthier.
Here’s how to make your own:
1. Start by cutting your pumpkin in half and cleaning out the guts. Grab an ice cream scoop to scrape out all the stringy and seedy parts.
2. Lay your pumpkin halves on a cookie sheet with the skin side up. This keeps the meaty inside of the pumpkin moist.
3. Stick your pumpkins in a 350-degree oven. Cooking time can vary from 45 minutes to an hour. I tend to check on mine after 30 minutes and decide then how much longer it needs to bake. When a knife goes into the meat effortlessly, you will know your pumpkin is done.
4. Wait for your pumpkin to cool for at least 20 minutes before peeling it. The skin should peel right off.
5. As you peel off the skin, you can put the chunks of pumpkin meat into your blender or food processor. I have stored my pumpkin puree in my fridge for about 3 weeks. You can also freeze it and then thaw it out for about 15 minutes when ready to use.
Having pumpkin puree handy allows us to try almost all the yummy pumpkin recipes I come across.
Gabriela is wife to husband, Aaron, and mom to four boys! She is a full-time mom, works as a substitute teacher, and owns her own cleaning business. She runs the Facebook group, I Only Make Boys, where she enjoys chronicling her boys' crazy adventures and sharing wisdom with other boymoms.
