Putting drinks aside, it's time to start baking pies for Thanksgiving, breads and waffles. All with pumpkin! I must confess, I'm not a fan of anything pumpkin. Please don't send me hate mail. I just can't like it but my family loves it.
Being on my health kick, I decided to forego the canned stuff for natural and preservative free. I always shied away from making my own but let me tell you it's so easy. And the best part there is only one ingredient, pumpkin!
How to make your own homemade pumpkin puree:
You will need two sugar pumpkins or pie pumpkins. They are smaller than the carving pumpkins we use for jack-o-lantern. They are sweeter, less stringy, and full of flavor than their bigger counterpart.
Preheat oven to 350 degrees. Rinse pumpkins and dry well. With a sharp knife cut off stem and then cut in half, from top to bottom.
- store in fridge for up to a week
- store in freezer for up to 3 months
Next week I will be using my puree for my daughters favorite Orange Pie. Give this simple recipe a try and make up some of these delicious waffles this weekend. Your family will thank you! See ya soon!
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