Making pumpkin pureé from scratch is easier than you think.
You're not only going to taste the difference, both you're body and mother nature are going to thank you. Studies have shown there are high levels of BPA in canned goods. The chemical BPA (Bisphenol A) is extremely harmful, being linked to reproductive abnormalities, a heightened risk of breast and prostate cancers, diabetes, and heart disease.
Ditch the can aisle of the grocery store. Roll up your sleeves, and enjoy the process of using fresh ingredients.Farm-to-table is a win for everyone. Picking up a pumpkin at the localfarmstand is better for the enviornment.
The average 18-wheeled semitruck travels
about 5 miles per gallon of gas.
That means about 500 gallons of diesel fuel is needed to deliver produce an average distance of 1,500 miles. Yikes.
To top it off, you're helping the local economy and supporting your community.
How to Make Pumpin Pureé
Did you know the best pumpkins for pies are "sugar" or "pie"pumpkins?
Not the "Jack-O-Lantern" pumpkins, which are mostly hallow.
- Buy a small sugar or pie pumpkin from the local market.
- Cut pumpkin in half, then remove seeds and fibers.
- Place cut sides down, on a foil covered cookie sheet.
- Bake at 425°F for 40-50, or until fork-tender.
- Remove from oven and let cool.
- Scoop out softened pumpkin and pureé in food processor.
Follow your favorite pumpkin recipe, and enjoy every moment from prepping, to cooking, to taking that first warm bite of pumpkin pie. One of our favorite pumpkin pie recipes we recommend trying is Nany Fuller's, from Food Network's Farmhouse Rules.
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