The abundance of winter squashes in the fall, all of which are low in nickel, make them perfect for baking and cooking. Since most processed pumpkin purees are stored in stainless steel cans, I’ve started pureeing small baking pumpkins at home. Occasionally I’ll use canned pumpkin puree, in the spring or summer when pumpkins aren’t in season. However I do notice when I use canned pumpkin it unfortunately causes my eczema to react.
I use my homemade pumpkin puree to make delicious pumpkin pancakes, pumpkin bread, pumpkin cookies and of course pumpkin pie! In addition to not wanting the pumpkin to contain nickel from being stored in a stainless steel can, it seems like every store bought pumpkin treat contains chocolate and/or soy, both of which are also high in nickel. Instead why not make your own nickel free pumpkin treats using this pumpkin puree recipe! (more…)