After having a non-stop schedule for the past few months it was nice to have a free day where I could spend some time in the kitchen. We got a little pumpkin in our last CSA box and I had wanted to make something special with it. It seemed like a great chance to make something fully from scratch, instead of using canned pumpkin which is so readily available. It wasn’t difficult at all to bake the pumpkin before making it into puree, it just took a little extra time. I used this recipe for pumpkin bread, halved and without the walnuts. It was perfectly moist and spicy.
Can you tell the difference between the canned pumpkin and the fresh pumpkin in the end? I’m not sure. It’s still nice to know it was simple if I ever want to nix canned foods in general. Plus I made a little video of the process, which made the whole thing a little more fun.