Our Whole Foods pie pumpkin this year is $1.69 per pound, the average pumpkin was 3.5lbs making that pumpkin $5.92. It would make enough pumpkin for approximately 2 cans of puree (30oz) but that makes it more expensive then two cans of pumpkin! I knew that wouldn't impress my Poorganic friend Katrina. No, she needs to see serious savings before she puts her Poorganic stamp on it!
So here's my Poorganic Pumpkin Puree!
Aldi Pumpkin $3.49, and in some places it was as low as $2.49 for a 12lb average size pumpkin! With a pumpkin of this size, you can make 91.5oz of puree. That's equal to 6 cans of pumpkin!! Now my friend is interested. Check out this easy step by step recipe.
Start by scrubbing your dirty cheap pumpkin with your favorite veggie cleaner, I use a vinegar scrub.
Next cut your pumpkin in half, scrape out all the pulp and seeds (I find a grapefruit spoon works great), place on two separate cookie sheets face down and cook at 350 degrees in oven for one hour. It should look like this when done.
I let it rest for 30 - 45 minutes because it's steaming hot and to tip a pumpkin of this size over, you almost have to touch the skin and while a pot holder can be handy, it's just better to let it all cool down! Below is how much juice is left after letting it sit.
Next I puree in small batches because I have a very small food processor (Christmas present hint!).
After each batch, I drop the puree into a container where it can drain.
This is how much liquid drained in the time it took to puree the entire pumpkin (about 1 hour).
Drain overnight and the amount of juice will double! It's really important to do this step so your puree is nice and thick, your recipes will thank you.
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