You must be logged in to post a review.
Homemade creamy pumpkin puree.
Preheat oven to 400ºF. Cut the top off of the pumpkin, then cut in half. Take all of the seeds and pulp out of the pumpkin. Use for a later use.
Cut the pumpkin into chunks. Place the pumpkin on a baking sheet either side up or down. Bake in the oven for 30-40 minutes until fork tender.
Once pumpkin is cool enough to handle, scrape the pumpkin out of the skin. Place pumpkin in a food processor and blend until smooth. Add water 1 tablespoon at a time to get the consistency you like.
Store pumpkin in an airtight container and place in the refrigerator or you can add the puree to a Ziploc freezer-safe bag and freeze until ready to use.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!