Once I did the math, it blew my mind that I was wayyyyy over-spending buying canned pumpkin. With this method, and depending on how large your pumpkin is, one pumpkin can give you 11 (plus some) canned servings of pumpkin puree. MIND BLOWN!
Let’s break that down a little more…
1 can of pumpkin = 15 oz
1 large pumpkin = 165+ oz of pumpkin puree
165/15 = 11 canned servings
$4/pumpkin = .36 cents serving
FYI- I split mine into 16oz servings so you actually get more than 11 canned servings (if you want to be technical) 😉
It’s no secret that I put pumpkin in anything I can, especially in the Fall! It is such a great source of antioxidants and vitamins, and you can use it as a butter or oil substitute in recipes as well.
Before your pumpkins go bad, if there is a canned pumpkin shortage in your area, or if you are like me and want to save money…follow these steps to make your own pumpkin puree that you can use in any recipe and freeze!
Here is what you will need to make your own pumpkin puree:
- 1 Large Pumpkin (if you can snag a pie pumpkin, do it, but I used a regular large pumpkin and it turned out great)
- Spoon and Knife
- Salt
- Blender
- Parchment Paper
- Baking Sheet
How to make pumpkin puree:
- Preheat oven to 425* and line baking sheet with parchment paper
- Cut your pumpkin in half- from top to bottom, not lengthwise.
- Scoop out seeds and stringy bits (save pumpkin seeds and roast them for a nice snack)
- Lay half of pumpkin face-up on baking sheet and sprinkle salt on the inside
- Bake pumpkin for 60 minutes, or until the skin is soft and the inside can be easily scooped out
- Scoop out pumpkin meat and place in blender until smooth
- Measure out pumpkin puree into desired portions, use puree or freeze for later use
It is that EASY! Once you have made your own pumpkin puree, you won’t go back to buying the canned stuff.
Try your new pumpkin puree in My Momma’s Famous Pumpkin Bread or Pumpkin Snickerdoodle & let me know how it turns out- can’t wait for you to try the yumminess!
Happy Puree-ing,
