Tuesday, September 22, 2009
So, has anyone heard about the nationwide canned pumpkin shortage? Well, sadly it is true! Due to drought last year Libby and other canned pumpkin manufacturers have just plain run out of pumpkin! They "assure" that there will be some on the shelves next month, but until then... if you need a pumpkin fix...go to the store, buy a small pumpkin and in a little over an hour you can have your very own pumpkin puree. Here is the recipe courtesy of BH&G!
2 - 3 1/2 lb. pie pumpkins (those are the tiny ones you find in your grocery store)
Preheat oven to 375 degrees. Cut pumpkins in 5x5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in foil-lined baking pan.
Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.
Cover and blend or process until smooth. Transfer to freezer bags. (or I like to put in ice cube trays...freeze, then pop out into freezer bags for little 1 oz portions). Store in refrigerator up to 3 days, or freeze up to 6 months. Thaw in refrigerator before use.
Makes 5 cups puree.
NUTRITION FACTS-Each 1/2 cup serving: 58 cal, 0 g fat, 0 mg chol, 2 mg sodium, 14g carb, 1 g fiber, 2 g protein