So I decided to make my own pumpkin puree Sunday. I was getting worried that I wouldn't be able to find any in the stores with the shortage and why let the pumpkins go to waste? So it wasn't as hard as I thought. We cut up our big (22lb) pumpkin into smaller pieces and laid them face down on a baking sheet and baked them at 350 degrees for 1.5 hours, I also had a smaller pumpkin. After they cooled the skin peeled right off and then into the food processor until it was smooth. Then I put 2 cups into each sandwich baggy and froze them. I'm excited to use them in my recipes and see how they turn out. I'm planning on making a double batch of pumpkin chocolate chip muffins this weekend!
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