It is pumpkin season. Time for pumpkin pie and pumpkin bread and pumpkin cookies and pumpkin ice cream! Since I am a snob, I do not buy the pumpkin in the cans. Some years ago, I was professing to a friend the superiority of my homemade pumpkin puree to the stuff in the cans, which I assumed had all kinds of fillers and unnatural colors and so forth. She showed me the ingredients on the can. There was one ingredient. It was pumpkin. I was embarrassed by my know-it-all air of superiority, but not willing to abandon it completely. When you consider that one can of pumpkin makes one pumpkin pie, and that each can of pumpkin puree costs about $2.00, you will see that making your own puree at home is much more economical, and therefore, superior to using pumpkin from cans. From this one pumpkin, which I bought for $5.00, I got enough puree to make 14 pumpkin pies!
O.K. I should say something else. If you purchase those little “pie pumpkins” and make your own puree, your cost will be closer to what you pay for the cans. This puree is darker orange and thicker than puree from large pumpkins. However, I have not found a difference in flavor or texture when using my own puree in baked goods. So I will continue with the tradition of making my own pumpkin puree, and stocking my freezer with all the pumpkin I could ever want.
Click “next” for step-by-step instructions with pictures.