Frozen Assets

Make-Ahead Pumpkin Puree

Whenever canned pumpkin is called for in a recipe, just substitute this homemade puree that you’ve frozen ahead. It’s almost like having fresh pumpkin anytime of year! And who says you can’t have pumpkin pie in February? 🙂

Make-Ahead Pumpkin Puree

  • Two(2) 3-pound pie pumpkins

1) Preheat oven to 375 degrees. Cut pumpkin in to 5-inch square pieces. Remove seeds and stringy pulp. Arrange pieces of pumkin in a single layer (skin side up) on a foil-lined baking pan or cookie sheet.

2) Cover with foil and bake for 1 hour or until tender. Allow to cool.

3) Scrape pumpkin “meat” from rind and place in a large bowl or the food processor. Using a hand mixer or the food processor, beat to a smooth pulp.

4) Transfer to freezer bags. Label and freeze. Thaw in refrigerator to use.

Makes 5 cups pumpkin puree

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