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Showing posts from October, 2021
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Pumpkin Puree

It's fall and time for all things pumpkin.  This year, as well as last year, there seems to be a shortage of canned pumpkin.  I have found canned pumpkin pie mix, but not just puree. Here is an easy way to make your own puree for all your pumpkin needs. Begin buy buying a pie pumpkin or two. These are not the same pumpkin that you use for carving. They are smaller, firmer, and sweeter than the carving variety.  Carefully cut the pumpkin in half. Next scoop out the seeds and pulp. I use an ice cream scoop for easy removal. Try and get as much of the stringy insides as possible. Place the two halves on a foil lined pan lightly sprayed with cooking spray. Bake in a preheated 350 degree oven for 45 to 60 minutes.  The time will vary based on the size of your pumpkins.  I test for donness by pressing down on the top. If it dents easily, its done. Allow  the halves to cool enough so you can scoop out the flesh without burning yourself.  Skins should be pretty clean after removing it. Put

Pumpkin Bread

This is one of my favorite recipes my mother used to make. Normally  I cut two slices and add whipped cream between the two. Ingredients: 3 1/2 cups of flour 2 teaspoons salt 2 teaspoons baking soda 1 teaspoon cinnamon 1  teaspoon nutmeg 3 cups sugar 1 cup oil 2/3 cup water 2 cups canned pumpkin 1 teaspoon vanilla Mix all ingredients together until smooth. Divide between two loaf pans. Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.