Canned pumpkin purée is perfectly fine, but there’s something about the taste of fresh, homemade pumpkin purée. It’s more pumpkin-ey, which makes anything made with it taste that much better, and richer.October is almost over—can you believe it? I can’t. I’ve never had a year go by so quickly.
Just like in last week’s Friday Bits blog on roasting squash and maple roasted butternut squash, we’re right in the middle of squash and pumpkin season. There’s pumpkin absolutely everywhere (have you read Trader Joe’s “Frequent Flyer”?), including pies, muffins, cakes, and cookies.
What goes in to all of those baked good?
It is a bit more work than opening a can (and there’s absolutely nothing wrong with that!), but making homemade pumpkin purée isn’t too much work so give it a try! It’s always kind of fun baking with pumpkin purée you’ve made from scratch!…