Roasting Pumpkins for Homemade Puree

For $3...




I got a neck pumpkin.  Why is it called a neck pumpkin? 

Because you wear it around your neck silly!  

But seriously, this thing is huge.  The only way to fully explain its size was to take a picture with it around my neck!  And it was ONLY $3 at my local farmers market.  You should have seen the looks I got on the metro with this baby hung over my shoulder and around my elbow!


What to do with a neck pumpkin:

Make pumpkin puree for homemade pies, cookies, and other pumpkin goodness, of course!



1. Puree the skinless chunks
2. Scoop two cup portions into freezer bags
3. Seal said freezer bags (and date if you do this multiple times per season)
4. Stack and Feeze!  I find the flatter the bags, the less room they take in my freezer.

End Result:
16 cups of Pumpkin Puree
for only $3

For more detailed instructions, check out Pioneer Woman, the one who inspired me to tackle this project 3 years ago.  I love my homemade pumpkin puree and I am never touching the canned stuff again!
(but she apparantly doesn't know the deliciousness of neck pumpkins!)

What is that I hear...you are wondering what on earth I would do with 16 cups of pumpkin puree?

Have no fear, Maria over at Make and Takes has got me covered!

4 comments:

  1. yummm butterscotch chips in those things- delicious. and that thing is GIGANTIC.

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  2. Even after helping take down the neck pumpkin...I am still scared of it.

    ReplyDelete
  3. Yum! Thanks for the tutorial!

    New follower here :-)

    http://jennymayandswede.blogspot.com/

    ReplyDelete
  4. Looks delicious. I was just baking and pureeing pumpkin and squash too--for babyfood! You'll be all set when it comes time, you do all the same stuff, just put it in ice cube trays to freeze before you put it into the bags. That way you have it in one ounce serving sizes. :)

    ReplyDelete

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