This week I decided to take the plunge and bake, puree, and freeze bags of pumpkin puree for winter pies and cakes. To do this, I followed the wonderful instructions of The Pioneer Woman, aka "Ree Drummond". It was so much fun and was really easy to do. Which is good because I have more pumpkins to puree. Please click on the link above for her recipe and website, but here are a few of my pictures.
Also- on a side note, I cleaned the pumpkin seeds and soaked them in a 5% salt water brine for 24 hours, drained them, salted and placed them on a baking sheet at 375 degrees until they were crunchy and light golden brown (it took about 55 minutes because of the brine soak). Yum!
I have never tried this, but it looks great! Thanks for linking up with me!!
ReplyDeleteYum...though I have a hard time getting the puree into the freezer...It always ends up with thickened cream added and consumed as soup lol.
ReplyDeleteThanks for stopping by to visit today.
Blessings Kelsie
Looks wonderful ! I have never tryed this ! Have a great day !
ReplyDeleteThis was my first attempt and it all went as planned. Thankfully. Kelsie- I want your recipe! That sounds yummy. I hope you ladies each have a great weekend.
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