For the ultimate pumpkin purée– make it yourself! Then use it to bake a batchof pumpkin piesat 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!