Sunday, October 18, 2009

Pumpkin Shortage On Store Shelves~Not Mine!

Pumpkin Puree Tutorial:1.Cut pumpkins in 1/2 and seed.

2. Place cut side down on a lined cookie sheet and bake @350 for about 1 1/2 hrs! Its done when its fork tender! 3. Let cool for about 20 min. or so! Then scrape the pumpkin meat out of the skins in to a bowl! If your pumpkin flesh is wet or soupy it will need to be strained or run through a mill. (I just pored the liquid off mine)

5. Put pumpkin in freezer safe containers....I just used my wide mouth jars! I ended up with 4 pint jars plus 2 cups I left aside to make a double batch of pumpkin scones!
My scones turned out a bit heavy.....but I think it was because my towel recipe did not say to add baking soda and/or powder! I think next time I will go ahead and add some.....that should make them lighter and rise a bit!
Also I added some ingredients to the pumpkin puree that I used for the scones....pie spice,cinnamon,salt and 3 teaspoons brown sugar. (store bought canned pumpkin has similar things in it)

I want to add, it is not safe to "can" pureed pumpkin.
Only whole pumpkin chunks can safely be canned to be shelf stable.
I froze my puree. (in the jars)

Happy pumpkin season to all~
There is no shortage @ my house!



Priscila said...

oh my gosh Im going to try this!!! What a wonderful tutorial!
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Anne Marie said...

oh! please forgive me for not responding sooner!!

just take those apple peels and cores, cover them with water in the pot, boil - let boil 20-30minutes..........strain..........

then use that ratio of your now apple juice with the recipe on the pectin box (you'll see there how to do the rest)

hope that helps........

Camie said...

Yum! Thanks for the comment on my pregnancy post...It's actually a night gown I got a long time ago from LaSenza...Blessings to you!