Recipe for pumpkin puree: Making your own canned pumpkin

When compared to buying it in cans, the homemade pumpkin puree is incredibly affordable, quick, and easy. especially if you reside in an area where they are a common sight. I was fortunate to have 5 enormous fruits in my garden.

Yes, pumpkin is a fruit and a wonderful nutritious option for baking or roasting unique delicacies. With plenty of vitamins and antioxidants, this brilliant orange marvel may even help you beat the winter cold.

This squash’s skin, as well as those of other squash, cook softly and are scarcely perceptible on the finished fruit, so don’t be afraid to leave them on.

Making Pumpkin Puree

You won’t ever need canned pumpkin again; just use this instead.

INGREDIENTS

2 pounds of pumpkin and 2 tablespoons of cinnamon 
DIRECTIONS

Set the oven temperature to 180 degrees Celsius/350 degrees Fahrenheit.
Remove the pumpkin’s seeds but keep the skin on.
Cut the ingredients into roughly 1-inch pieces.
Place the cubed pumpkin on a baking sheet with nonstick coating and top with 1 teaspoon of cinnamon per pound of pumpkin.

Cook for 20 minutes on the top rack of your preheated oven, being cautious not to overcook the pumpkin as it will become too sloppy.
for a few minutes to fry
Blend the baked pumpkin in tiny batches in a food processor until it’s smooth.
Depending on your needs, divide the pumpkin puree mixture into jars or freezer containers.
NOTES

The pumpkin puree can keep for a few days in the fridge and up to two months in the freezer. Perfect for cooking for the winter.

Pumpkin includes vitamin T, a little-known and little-researched substance that is essentially a combination of folic acid, vitamin B12, and DNA rather than a true vitamin. The unusual occurrence of this vitamin in products is what makes it unique, but the fact that it can be discovered in pumpkin is no little achievement. In terms of iron, copper, and fluorine levels among vegetables, pumpkin comes out on top. It also includes potassium, calcium, manganese, zinc, cobalt, and silicon. Pectins, carbohydrates, vitamins C and E, B vitamins, and carotene are all abundant in it. Pumpkin has an even higher concentration of beta-carotene than a carrot. Pumpkin also has a lot of nutritional fibre that the body may readily absorb. And lastly, pumpkin has little calories.