How To Make Pumpkin Puree for Pumpkin Pie Spiced Recipes

I told you I’ll be making many Pumpkin Pie Spiced recipes, right?

So I thought I make the base of my recipes in advance and then store it in the fridge so I don’t have to make a fresh batch every time.

Practical, right?

Yes, but I have a major problem.

My pants totally hate me right now.

So for the sake of my pants, I am buying that running shoes tomorrow and a pair of  jogging pants.

I just got a commitment from my sis to be my running/jogging–whatever– buddy starting on Tuesday.

If  I’m going to eat all the delicious Pumpkin Pie Spiced recipes I’m gonna make, I might as well burn it.

Told ya I will begin my journey to lose weight with the best Fall recipes in mind…

..And yes, I still believe that is possible.

I guess I just have to look for something to motivate me…

something I love♥…

and You are my highest motivation.

Thank you for dropping in today…and inspiring me..and motivating me.

You always, always make my day….

How To Make Pumpkin Puree

Homemade Pumpkin Puree

Ingredients:

Pumpkin/ Squash
1 cup Water

Directions:

• Wash your pumpkin/squash.
• Remove pith and seeds and cut it in a few pieces to make it fit the baking pan.
• Put it cut side down with 1 cup of water in the pan.
• Bake in the oven at 400ºF for 60 minutes or until meltingly soft.
• Scrape out the flesh from the skin.
• Puree in a food processor or simply mash it with a fork.
• Use as needed.