Fall leaves, cozy sweaters, cooler nights, pumpkins and warm spices. I am relaxing as I type.

I make a new batch of pumpkin puree, every year. Pies are a huge hit with my family but I like using it for soups, deserts, and puppy biscuits as well.

Over the next few posts, I will show you why having fresh puree around, is always a good thing. Starting with the easy, no fuss, making and preserving of the puree itself.

Make sure you use the small pie pumpkins. They just taste so much better than the big ones.

Preheat oven to 425°. Cut pumpkins in half and put all the guts in a big big bowl (keep them close, we have plans for those babies!).

Flip over on a baking sheet, this allows the moisture to self steam the pulp (see, I told you. Easy 😉) Bake for 45 minutes.

When done baking, flip over onto a cooling sheet and let cool for about a half hour. When you can handle them without getting burnt, peel the skin from each half (should slide off with a 2 finger pinch. Easy). Skins can be composted now 🙂

Place all pulp into a large bowl, break it up and let cool.

Puree is normally packed in 15oz cans. We will use the same measurement but pack it into freezer quart bags instead.

Make sure all air is removed, fold extra bag over, mark the date and freeze until needed.

Anytime a recipe calls for puree, you will have it at the ready.

Enjoy your cozy!

Jo 💖