DIY Pumpkin Filling

I love pumpkin pie🥧…
Pumpkin bread…
Pumpkin anything really. As long as there’s enough sweetener that it doesn’t actually taste like pumpkin, right? 😉

So, years ago when we began this health journey, I questioned everything. Especially if it came in a can. Pumpkin pie that year became interesting. Since, it has become much easier but, the first time is always a learning curve. Today, we took my oldest’s winning pumpkin from our family pumpkin contest and made from scratch pumpkin ‘filling’ that can be used later for pie and bread and smoothies…🤷 Just kidding!

Since we homeschool, EVERYTHING can be school. For real, everything. So, we started with a sensory activity. I bet you did this also this year and just didn’t know it was good for your kids as well as fun. PUMPKIN GUTS! Great sensory activity and my sensory boy delivered a full on gag reflex. It’s so good for them!IMG_20181030_162540

After not long, they were all done playing and we cut it into large chunks and removed the strings and seeds for the compost pile (I know, I skipped the toasted seeds this year. It will be ok!). Then I cut it down once more so that the large chunks would fit in my Instant Pot. If you don’t have an Instant Pot, that’s ok! Just steam it until the flesh is easily scraped away from the skin.

I placed the trivet in my IP, layered the pumkpin chunks up, added a cup of water and set it to high pressure for 4 minutes. This was a guess. My broccoli and cauliflower only take 2 minutes. So based on heavy squash and a large quantity, I guessed at 4 minutes. I ended up needing to add another 2 minutes. For you, start with 6!IMG_20181030_170933

Once that is finished, do a quick release, remove the pumpkin with tongs because it will be HOT! Scrape out the flesh, discard the skin, and remove to a food processor. If you’ve been reading this blog for very long, you know that I LOVE my Ninja Blender… because it is also a food processor. Process until it is nice and smooth.

At this point, you can add pumpkin spice seasonings like cinnamon, nutmeg, cloves, and all spice. Or you can leave it plain so recipes are easier later. I do this. And, I can use it for baby food later too!

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Measure into quart freezer bags that are labeled with the amount by cup for easy recipe use later, lay flat in your freezer, and forget about it for 3 weeks until it’s time to make PIE for Thanksgiving! See, I told you it was simple!

Happy Fall Y’all! I’d love to hear what pumpkin recipes you’ve made or plan to make this season. Coming up on That Crunch are PIE recipes, and a myriad of other chemical free lifestyle recipes including sugar scrub (perfect DIY gift!), and carpet cleaner.

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