Make your own fresh pumpkin puree rather than resorting to a tin. Lasts for up to 3 days in the fridge or 3-6 months in freezer. Use up your left over pumpkin. Then use the puree in any recipe that calls for it such as a pumpkin cake.
Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.
Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.
Once pureed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 - 6 months.
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