Well, for those of you who have been with me from the beginning, you will know that my garden didn’t survive the groundhogs this year. The only thing planted that they didn’t eat were the tomatoes and carrots. I am the guilty one when it comes to the onions…However, pumpkins in other gardens are ready. We can use those wonderful squash to make DIY Pumpkin Puree and having pumpkins ready for use year round!
Get the pumpkin you want to keep. This works with squash as well, by the way. You can do this with your Jack O’ Lantern! After it has done it’s duty decorating, and greeting the trick or treaters, follow these simple steps.
DIY Pumpkin Puree
Put the pieces in the oven and check back on them every 15 minutes or so, depending on the size of the pumpkin. The pumpkin will get very soft. So if you touch the pumpkin it will leave an indentation. Take the soft pumpkin out of the oven, turn it over and scoop the flesh with an ice cream scooper, into freezer containers, and seal, and freeze.
I keep mine in pre measured packages for certain recipes I like to make often. A lb of pumpkin / bag seems to be a good measure.
Oh, and this smells just wonderful, by the way.
