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Making Pumpkin Puree

Why would you want pumpkin puree in your freezer?

Well, because of all the wonderful pumpkin recipes that are out there! I love pumpkin any time of the year. And not necessarily for Pumpkin lattes. I love muffins, breads, soups, even enchiladas! Whether it is sweet or savory– I’m a huge pumpkin fan. Think of it as a blank canvas for all things yummy and decadent. And making your own is super easy.

I had a few pumpkins that were just starting to show some age right after Christmas, so it was the perfect time to preserve them before I lost them for good. For this batch, I used this blue pumpkin. These guys have a really sweet flavor and are great for things like desserts. There are pumpkin varieties that have a lesser sweet flavor that lend themselves better for savory recipes, but if you are a general fan of pumpkin flavor you might not mind the sweetness of this variety.

Start with a nice rinse to get off anything substantial from the pumpkin. I sliced open the top and gave it a good cleaning. If you are interested in saving your seeds, set them aside, and you can clean them as well. The rest of the pumpkin I sliced into rings. Yes, not slices like an orange or apple, but rings. You can get a more uniform thickness which means that you can set the oven temp and walk away knowing that all the rings will be done at roughly the same time.
Lay the rings on a lined sheet pan and cook at 350 degrees for roughly 45 minutes to an hour. When poked with a fork the tines should go in easily with little effort.

When done, I let them cool before scraping the flesh into a blender with a little bit of water. Blend until smooth, and then you can freeze in smaller portions.

Generally I use my frozen food within 6 months.

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