11/14/2025
I’ve been working up my pumpkins this week. I try not to use canned pumpkin. It’s just not the same. I use Long Island Cheese pumpkins. Cut and clean them. Bake until tender. (1:15 minutes for me) LET THEM COOL!! Remove the pulp. The key is to get as much water out as you can. Purée in a food processor. I put mine in a pasta pot lined with a linen towel and let drain overnight in the refrigerator. I even have to dump the water out once. The next morning put in freezer bags. I put the number of cups in each bag on it. Try it! You’ll never go back to canned pumpkin.