I have mentioned before that utilizing pumpkin in desserts is a strange and foreign concept for me.
But quite often I come across a can of pumpkin puree in the supermarket which reminds me that it is quite common to do so.In addition to that, I came across a post on Natasha’s Kitchen illustrating just how easy it is to make your own pumpkin puree and freeze it for various future uses.
I decided to give it a go, and actually felt baffled why I haven’t done so earlier.
Great opportunity to take advantage of pumpkin season, and the puree may be used for sweet (pie, cheesecake, cake…) or savory (soups or whatever). Just ladle portions in a zip-lock bag, push out the air, seal, and deep-freeze.
You can roast the seeds for a delightful snack.
Preheat your oven to 350°F.
Wash and cut pumpkin in half.
Using a spoon, scrape out the seeds and pulp.
If it’s too watery, you can stain it in a kitchen paper towel lined sieve overnight in the refrigerator.