I love canned pumpkin and I use it all the time in baking. We make pumpkin cookies, pumpkin cake, pumpkin cornbread, pumpkin bread, pumpkin pancakes, pumpkin sweet rolls, and pumpkin pie of course. I recently even made pumpkin chili and, to my surprise, it was quite good. There are many other things I would like to try with pumpkin puree, it just makes food taste great and even replaces the need for oil in some baking recipes I’ve tried.
Because I use canned pumpkin often, it is a perfect product to add to my food storage list, it may not be for you. Canned pumpkin has a shelf life for up to 2 years from the date it is processed, so about 1 1/2 half years from the date you purchase it from the store. I try to make sure I use it by the “best by” date printed on the can, any older than that and the quality and nutrition goes fast.
My goal is to store about a one year supply of canned pumpkin in my storage room. I use about 4 cans a month, so I would need 48 cans of pumpkin puree to reach this goal. I am only about half way to my goal right now. I buy 8 cans of pumpkin puree every month, 4 to replace the ones I used and 4 help me reach my goal.
Recipes to Try
I hope to post more of the pumpkin recipes I use later on. Feel free to share your pumpkin recipe links below, I am definitely looking for more to try.