Here in our community there is a shortage of canned pumpkin. I think that this may be the case in a lot of places as I have seen articles on the subject recently. I don’t know if anyone is actually in a panic and raising havoc on local grocery stores, but I find the whole idea of a canned pumpkin crisis a little funny. Mostly, because it is incredibly easy to make your own and frankly it tastes way better than canned.

Here is what you need:

PUMPKINS (smaller ones tend to be less watery, although you can use larger ones too).
Ziploc bags

Here is what to do:

1. Cut your pumpkin in half.
2. Scoop the goop out of both halves. (Save the seeds for pepitas!)
3. Using your knife cut the pumpkin into smaller pieces. It matters not how small or what shape. My pieces usually look a bit like big pie slices.
4. Place them onto a baking pan and plop them skin side down into the oven at 375 for about 45 minutes.
5. Let them cool.
6. Peel the skin right off with your fingers or use a spoon to scoop out the tender cooked pumpkin.
7. Place into a food processor and turn on. When the pumpkin is puree a few seconds later it is finished. It if is really dry you may want to add just a hint of water.
If it is really watery you may want to drain some out.
8. Place into ziplocks bags and store in your freezer for when you need pumpkin.
9. Now, pat yourself on the back because those signs announcing a pumpkin puree shortage will mean nothing to you for you are self-sufficient!!

And, you ask….What can you do with pumpkin puree?

Oh my word~

There is pumpkin bread, pumpkin muffins, pumpkin soup, pumpkin pie, pumpkin butter, a whole world of orange deliciousness awaits.