If you are like me you were slightly shocked to see huge empty holes where canned pumpkin belongs in the grocery store. It seems very hit or miss whether you will find it or not. Year number 2 of a pumpkin shortage?
I can say that you will find it in Wegmans and their price isn’t that bad at all but here’s another option.
Buy a cheese pumpkin. (You ask what a cheese pumpkin is? Pictured in link.)
Cut the top off like you were making a jack o’ lantern and scoop out as much of the seeds as you can.
Place on a cookie sheet in a 400 degree oven for 1-2 hours, until soft.
Pull out of oven and scoop the rest of the seeds out, Pull the peel off, and put pumpkin “meat” into the blender.
Blend until pureed.
Freeze in 2 cup increments.
Whenever your recipe calls for one 14-16 ounce can of pumpkin just substitute it with a bag of your homemade pumpkin puree and you are golden.
Honestly? It is that easy and if you get a good price for a pumpkin, it is definitely cheaper than buying it by the can at the store.
Stay tuned for the perfect pumpkin muffin recipe. It just so happens to be my new “breakfast on the run” solution. Dunkin Donuts just lost ALL my pumpkin muffin business.