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Make your own 100-mile pumpkin pie filling from scratch!
Puréed pumpkin (not pumpkin pie filling) can be purchased in cans at the supermarket, but it’s so much tastier when you make your own at home. Select locally grown pumpkins and squash (such as butternut, acorn or kabosha) from the farmers market or local grocer for best quality and flavour.
Pumpkin purée works well as a base for pumpkin pie or cheesecake and can also be in soups and stews. Vegan and low-fat cooks use it as an egg and/or oil substitute in baking as well. Try it in pancakes for a real treat!
Or, go one better and try it on pancakes with this pumpkin butter recipe from local vegan blogger/tweeter @tothewestside.
Take a medium-sized pumpkin and cut into wedges, approximately 1-inch (2.5-cm) thick. Seed, peel and cut into cubes.
Place in a large stockpot, cover with water and bring to a boil. Reduce heat and cook until pumpkin is tender.
Drain the pumpkin in a colander. Place well-drained pumpkin in a food processor or blender and purée until smooth.