Saving some more pumpkin puree



I cooked up another pumpkin to make some more puree to last be though the rest of the year.  This time I used silicon liners which made the removal of the frozen pumpkin pucks a piece of cake.

Last year I made a delicious pumpkin pie with some of this puree, this year I decided to be a little more health conscious and used this recipe for a low carb, gluten free pumpkin pie.  Just as delicious, but with almost half the calories and none of the sugar/carb rush/


3 Responses to “Saving some more pumpkin puree”

  1. Karla Marsh Says:

    I’ll be sharing that recipe, thanks! I cooked a pumpkin to make a pumpkin pie one year, and then decided it’s easier to just buy it in a can. :-/

  2. Irene @ H.V.R. Says:

    This looks very delicious! I love pumpkins and I have a garden full of it. I will be trying this recipe out and I will served this in our community gathering. I bet this will be a hit.

  3. instrukcja ppoż Says:

    It is really a great and helpful piece of info. I’m glad that you shared this helpful info with us. Please keep us up to date like this. Thanks for sharing.

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