This is where we will be posting Tips and Tricks of Baking.
Cover Was Made By: @BonitaRogue
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#18 in Media (10/09/18)
#318 in #Tips (09/19/18)
Fresh always sounds like the better idea, right? Scratch chocolate chip cookies made from scratch will always be more appealing than the Pillsbury slice and bake. But when it comes to pumpkin, so many of us just reach for the can, even though there are piles and piles of sugar pumpkins just waiting to be roasted this time of year. (Because, yes, you can make any pumpkin dessert from a fresh pumpkin.)
~Canned Pumpkin vs. Fresh Pumpkin vs. Organic Canned Pumpkin:
Fresh vs. Canned Pumpkin, which is best? We tasted fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin to see which is best!
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~How to make Fresh Pumpkin Puree:
Ingredients:
2 Sugar Pumpkins.
Splash of Water.*
~Directions:
Step 1: Preheat the oven to 375 Degrees Fahrenheit. Line a baking tray with parchment paper. Set aside.
Step 2: Cut the pumpkins in half and scoop out all of the seeds and the strings.
Step 3: Roast the pumpkins in the oven for 45 minutes or until tender and you can easily pierce them with a fork.
Step 4: Let cool then, carefully peel off the skin using your hands.
Step 5: Place the peeled pumpkins in a food processor and puree until super smooth. If dry add a splash water.
Step 6: Use in your baked goods or in cooking.
~Recipe Notes:
*Optional: Only add if your pumpkin puree is dry, otherwise leave it.
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