Tis the season of pumpkin picking, we went to a pumpkin patch and picked up some pumpkin pie pumpkins. They are smaller than the regular pumpkins you see at the grocery store, those ones are mostly used for Jack O’ lanterns. I will be sharing with you how to prepare a pumpkin. You can use pumpkin puree in anything you would use canned pumpkin in.
The only thing is homemade pumpkin puree is lighter in taste and texture. It is not thick as canned, but tastes great. The longer it simmers the thicker the consistency, keep an eye on it and make sure it cooks on low heat so that it doesn’t burn on the bottom.
As you can tell this pumpkin puree is much lighter than the previous photo’s, every pumpkin is different, so don’t worry to much about the colour.
Homemade pumkin puree is much lighter in colour and mild in taste.
Canned is richer in flavour and colour, most canned use a combination of squashes for that taste we all are familiar with.
This Pumpkin Bread looks yummie!!! Love that it can be freezed. Recipe is noted 🙂
Hava a wonderful day!
Tanja