That said.... if it's something you *really* want, you could take a shot at making the puree yourself. The page I linked to has instructions:
That being said, if you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.
I felt that as I didn't have a food processor that this wasn't an option for me, as puree-ing something by hand is a pain in the rear, and also it was going to be pretty
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The brand I used was No Name, 760mls (about 1kg of 100% pumpkin). I'll check the receipt when I get home, I'm confident that it was well under $10, and I'll check postage costs.
I can't afford it til Thursday (payday!), so you'll have plenty of time to decide if you want to go ahead. :)
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That said.... if it's something you *really* want, you could take a shot at making the puree yourself. The page I linked to has instructions:
That being said, if you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.
I felt that as I didn't have a food processor that this wasn't an option for me, as puree-ing something by hand is a pain in the rear, and also it was going to be pretty ( ... )
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(The comment has been removed)
The brand I used was No Name, 760mls (about 1kg of 100% pumpkin). I'll check the receipt when I get home, I'm confident that it was well under $10, and I'll check postage costs.
I can't afford it til Thursday (payday!), so you'll have plenty of time to decide if you want to go ahead. :)
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