- For the ultimate pumpkin purée – make it yourself! Then use it to bake a batch of pumpkin pies at once! Enjoy one and freeze the rest for a fall treat anytime of the year!
- Do you have leftover pumpkin purée? Use it as an egg or oil replacement in almost any cake recipe. Switch out ¼ cup of purée for each egg or an equal amount of purée instead of oil. This will add a delicious pumpkin flavour and a moist crumb to your cake.
- You can freeze pumpkin purée, but canning puréed pumpkin is not recommended.
- Smaller sugar pie pumpkins are best suited for eating. Reserve the large pumpkins with hollow centres for carving!