Make Your Own Pumpkin Puree - Hell Yeah It's Vegan!
If you live in the U.S., now is the time to buy up all the small cheap pumpkins you can get your hands on! Making your own pumpkin puree is exceptionally easy, and it’s typically much cheaper than buying cans in the store. I’m careful to freeze several containers of my own homemade puree every year, so I have plenty to cook with all season long. Your first step will be selecting your pumpkins. If you can, look for sugar or Cinderella pumpkins, which are supposedly best suited for eating, and try and get your hands on the smallest (2 lb or smaller) and freshest pumpkins you can find, as they’ll have the sweetest and most pronounced pumpkin flavor. For the best deal, look for pumpkins sold by the pound at farm stands and in your grocery’s produce department. Small pumpkins are often the cheapest anyway because they weigh the least and can’t be carved, so they’re less desirable as decorative items and are priced as a vegetable, rather than as a novelty item in high demand. That said, you really can use whatever you have access to. While you don’t want to use carved pumpkins, you can absolutely cook …
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