DIY canned pumpkin

My kids and I LOVE pumpkin. B is less of a fan, but he's a good sport when I serve up a pumpkin pie ;) It was actually all of my babes' first solid food. I started with Lily and wanted to keep the tradition alive, and to date they all are crazy for pureed pumpkin straight from the can!

It can get pricey though! I've seen a large can of pumpkin sold for $5 at a few of my local grocery stores, and we go through two cans a week sometimes. A friend of mine encouraged me to make my own pureed pumpkin last year but I was skeptical. Isn't is so much work for so little flesh? NO! It's so easy and produces the same as a large can that you'd buy at the store. The best thing is, small sugar pumpkins are $1 at most stores and farmer's markets, and they make the same amount of puree that you'd get in a $5 can from the grocery store. Not many DIYs are actually cost effective these days. Making your own clothes is like a rich girl's hobby now, haha! But this is one that is still really easy and saves a ton.

  1. Cut open the top of the pumpkin, take out the seeds and loose flesh (I like to wash my seeds to roast later on)
  2. Rinse out the empty pumpkin with cold water and make sure it's rid of any seeds, then dry it off
  3. Bake pumpkin on a cookie sheet @ 350 for one hour
  4. When pumpkin can be easily pierced with a fork, it's ready! 
  5. Peel off the skin and blend the soft flesh until it's smooth. 
  6. Store in the fridge for 2 weeks in an air tight jar 
  1. Toss with olive oil and spices (I love curry, paprika, and salt)
  2. Roast @ 350 for 10 minutes
  3. Snack away! 

And if you're not up for making your own pumpkin puree, I suggest this brand which you can buy online :)

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