No, I’m not talking about knocking pumpkins over!
It’s just a “tip” about using pumpkin puree.
This is an idea I totally should/could have come up with all on my own. It was tempting to take the credit, but I will humble myself and admit I had to learn about it on someone else’s blog: scalingbackblog.com.
As you might have guessed from the photo above, the idea is (drumroll, please) to freeze pumpkin puree in an ice cube tray for use in smoothies or recipes with small amounts. This is also an effective way to avoid wasting pumpkin since not all recipes call for the exact amount of pumpkin contained in one can.
Case in point: the day I was at the grocery store to buy pumpkin, they only had the large size can in stock. I bought it, knowing full well it was more than I needed, but feeling I had no other choice. (It really was a tough decision for me- I abhor inefficiency and waste!) Then, when it came time to bake and I only needed 16 of the 29 ounces, I found this brilliant idea and filled up an entire ice cube tray with the left over pumpkin. It reminded me a lot of making vegetable purees for baby food back in the day! (Another reason why I should have thought of this on my own!!)
So anyway, I hope you will benefit from this idea that I didn’t come up with! And maybe someday I’ll stop punishing myself for not thinking of it first!
P.S. I’m writing so much about pumpkin lately that a whole category, or at the very least a tag, for pumpkin is becoming a necessity!