Back in the day, Native Americans cut pumpkins into rings and hung them out to dry so that they would have a supply throughout the winter. Today, we just need to go to the local grocery store and buy a can.
I’ve tried both Libby’s and the generics, but I find that Libby’s gives me a more consistent flavor and texture.
If you’re contemplating making your own pumpkin pureé from fresh pumpkin, you can do so for a bit longer than pumpkin season. A whole pumpkin can be stored on the kitchen shelf for one month and in the refrigerator for one to four months. And, once made into pumpkin pureé, it can then be stored in the freezer for up to one year!
