**I edited this entry to include the step about how to puree. Sorry about that!
Pumpkin in a can is certainly a staple in the pantry. It is delicious and usually a pure product. I like to have some on hand all year round, for pie, cakes and as a healthy side dish any time of year. Although canned pumpkin is nice, it is expensive. It is also seasonal. You can make your own pumpkin really easily, for pennies. Here is how:
Pick up pie pumpkins. These will be small and really heavy for their size. The big ones we all use for Halloween *can* be used, but there is not much flesh, and you don’t end up with a lot of product for their size. Don’t pay more than a dollar each for a pie pumpkin. Each one will make two pies or more worth of finished pumpkin puree’.
Here is the procedure in photos. It is just that easy.
|Wash and dry the pumpkins. Then cut out the stem. It pulls out easily. Cut the pumpkin in half and scrape out the seeds.|
|Save the seeds. Some can be washed and dried, then saved until next year for the garden. The rest can be roasted and eaten as a snack.|
|Here are the seeds, after I roasted them. I put them in the same oven as the pumpkins. I lightly coated them with olive oil and salt, before baking. They are delicious! Save them for the next time you make homemade granola.|