Comments on: Homemade Roasted Pumpkin Puree

By: Maaka

Maaka — Tue, 18 Oct 2011 04:30:46 +0000

I tried baking one of my tiny miniature pumpkins along with my reg to compare and found out that the mini pumpkin is super sweet!(~^__^~)
I am going to pick some from my garden and make a loaf of super sweet pumpkin bread!

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By: Janel

Janel — Sun, 22 Nov 2009 17:09:06 +0000

I assume you can freeze this pumpkin puree? That’s such a great recipe, since canned pumpkin has been so expensive this last year!

By: carrie brock

carrie brock — Sun, 22 Nov 2009 02:45:42 +0000

Throw a little bit in your pancake batter. Sprinkle with a little cinnamon. DELICIOUS!!!

By: Marie

Marie — Sat, 21 Nov 2009 15:25:01 +0000

Shana – The sugar or pie pumpkins are just a little bit sweeter. You can use both, but I like to use the pie pumpkins. Someone in the comments did mention that the larger pumpkins are more watery, so you’d need to use less water if you have those on hand to cook with.

By: Jan (Mixing Bowl Kids)

Jan (Mixing Bowl Kids) — Fri, 20 Nov 2009 16:33:42 +0000

I love pumpkin loaf. We make it from October – December and then switch to a cranberry white chocolate loaf…delish!

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By: Vanessa

Vanessa — Thu, 19 Nov 2009 21:05:08 +0000

Marie you gotta link to some recipes now! Although I see a bunch in the comments :) Allison that bread is my favorite and my best mmm mmm

By: Petit Elefant

Petit Elefant — Thu, 19 Nov 2009 07:43:34 +0000

My neighbor makes these pumpkin loaves with chocolate chips in them that are divine. Reminds me of zucchini bread, but with chocolate chips- heaven!

By: missbmckay

missbmckay — Wed, 18 Nov 2009 22:16:16 +0000

This is such a simple way of getting the puree. I usually cook it down which can take all day. Thanks for the tip. Duh! Why didn’t I think of that!