During colder months one of the main activities that people participate in is baking. Baking anything and everything. If it isn’t nailed down it typically ends up in a brownie mix and you like it, odd how that works isn’t it.
One main ingredient that I have being using A LOT of this season is pumpkin. I am using pumpkin puree for dinner, desert, and occasionally breakfast. As I was making dinner last night, with pumpkin puree, I took note of the fact that I only ever use fresh puree and I decided to tell you why.
Whether you want to read it or not.
Fresh Pumpkin puree is probably one of the easiest fresh ingredient to incorporate into your cooking. The flavor is not overwhelming and it is crammed with vitamins. Vitamin A, C, K, E, Z,G, Magnesium, Potassium, Fiber (I added some of my own vitamins letters to shake it up)
You can eat healthy without noticing. This is a big win for me. I enjoy feeling like I am getting away with something.
Would you like to know how?
Get a pie pumpkin and slice it in two. Lay it meat side down and bake it at 350 for an hour to an hour and a half. When it is done, scoop it out and throw it into a food processor until it is smooth.
Voila – Fresh Pumpkin puree that is not canned from a factory. If you want to save it then put it in a storage container and place in the freezer.
Super simple and you can feel like you are getting away with something just like me.