Yup, I love pumpkin for all of the pumpkiny (yes, that is a word) things, but also because you can substitute it for fats in a lot of baking recipes. And it makes things incredibly moist.
I am always up for saving a buck, and so I thought I would try to make my own puree. I figured it was one less BPA infested can of pumpkin that my family would be eating, and I also thought it might be cheaper to do it this way.
Now I would not at all say that this was difficult, but it was rather time consuming all things considered.
First, you need a pie pumpkin (I would like to add that every time I have typed pumpkin thus far in this blurb, I have spelled it pumkin...I really think it should just be spelled that way). Thank you Kroger for graciously contributing these.
Then you get out all the "guts" as my three year old likes to say. Feel free to dump it into the trash, or save and roast them for pure yumminess!
Then you roast the pumpkins face down in about 1/2 an inch of water at 350 (make sure to cover them with a little oil), until they are tender. I'd say 35-45 minutes.
Then puree all of the flesh and sit it over a sieve or coffee strainers until all of the liquid has drained out.
Ok. Now. Was this a bit of work, yes. Was it cheaper, not really. Did it taste AMAZING in pumpkin bread, heck yes. So will I make it again? For the name of pumpkin bread I just might.
Find the original recipe HERE.
