Pumpkin Pie Mix in Cans

[T.J.]

Does it exist here? Chedraui does NOT have it.

I usually bring it from the states but the cans are heavy. My Thanksgiving hosts don't like it but I make it every year anyway.

[ToriB]

I was going to bring atleast one down, but at 1lb a pop, I was already cutting it close. Fyi.....I love it!!!

[CancunNurse]

I make my own puree. The pumpkins here are delicious and you can freeze the puree for up to a year. My friends and family have pumpkin muffins all year long!

[T.J.]

Well, for now I am going to FL on Friday to get some Libby's.

Tori, I understand but you don't need to rub it in. jajaja

Nancy, I have done that before but they are a slick pain for me to clean and I just try to wing it. I end up taking forever and having to put a ton of Pumpkin Pie spice in it to suit my wild taste buds.

Do you by any chance have a recipe for making the puree? That would be a blessing.

I don't think the canned stuff can be found here. I am going to find me a mule for the holidays.

Cheers

[ToriB]

Just letting you know, I will help you eat it.
I'd like the recipe too Nancy

[kathy_caribe]

Not Nancy, but it is pretty standard. Cut up pumpkin. Place hollow side down on cookie sheet. Put in oven. Cook. Take out of oven. Turn off oven. Scoop out "meat". Mash. Wala.

[CancunNurse]

That's it, more or less. I cut the pumpkin in half. Scoop out all the seeds and stringy pulp. Cook at 350, open half face down. Cook until you can out a fork in the skin easily. Remove, let it cool and then put chunks in a blender and puree. I put 2 cups in a ziplock bag for pumpkin pies, breads and muffins and then freeze it until I need it. Easy! I also use the pumpkin seeds. Wash them with boiling water. The seeds will separate from the pulp. Give them a while to dry. Put some aluminum foil on a cookie sheet and spray with PAM. PLace seeds on cookie sheet and use Kosher or sea salt generously. Bake at 300 for about 35 minutes or until browning. WALA!