Fall Mini-Series – Post #2: Pumpkin Puree
I don’t know about you but I could hit repeat on the fall season and stay here forEVER! Don’t get me wrong, I appreciate all the others (the glistening snow and Christmas decorations … budding flowers and the smell of freshly cut grass … barefeet pitter-patter and the SUN) BUT there is a peace that fills my soul seeing the slowly changing colors of the leaves, the aroma of hot apple cider, toasted marshmallows over a campfire, cool fall breezes, and my old, oversized, chunky knit cardigan!
Today’s post overall really couldn’t be any easier, but it does take a little bit of time.
Homemade Pumpkin Puree
Now I will say I’ve heard from multiple sources (one being my sweet sis, who knows her homemade make from scratch stuff) that homemade pumpkin puree may carry too much water and need to be drained. A couple suggestions to remove any excess water from the puree would be cheesecloth OR 2) a coffee filter lined colander. So far I haven’t noticed any excess amount of water in the pumpkin puree that I made, but only time will tell when we try it out in some pie!
Homemade Cost – $2.49 for 12 ounce
Store Bought Cost – $1.99 for 15 ounces, Libby’s brand
|And of course I couldn’t go without taking advantage of
the pumpkin seeds. Just rinse them and spread them out in a
baking dish, sprinkle them with salt and roasted them
right next to the pumpkin quarters!
Time – 15 minutes active participation
1 hour and 15 minutes total time