This is another fall technique/recipe I’ve been trying to make for the past few years. This is the first time I’ve made it correctly, and I’m so proud! I usually try to make it without a recipe, and it’s been one big flop. This year I found a recipe, followed it, and was successful.
The key to making pumpkin puree is to use smaller sugar pumpkins. They are usually not the ones you use to make jack-o’lanterns with. Last week, I got mine from a local dairy farm – Young’s Dairy- so I could make pumpkin puree. The Imaginative One reminded me they were sitting outside, and I needed to do something with them. So last night, I took one of the two pumpkins I bought and made the puree.
This morning I used some of the purees in my pumpkin spice latte. Oh my goodness – DELICIOUSNESS!
Stars of the recipe:
- 1 sugar pumpkin
- Preheat oven to 400 degrees.
- Cut the pumpkin in half. Trim off the stem.
- Use a spoon to scrape out the seeds and guts. (Save the seeds to make roasted pumpkin seeds – YUMMY!)
- Prick the flesh with a fork and place it on a cookie sheet, flesh down.
- Roast for 45 minutes to an hour until the flesh is fork tender. (Mine took 40ish minutes.)
- Allow to cool, and then peel off the skin. Discard the skin.
- Puree in a food processor.
- Use in your favorite pumpkin recipe or freeze in freezer bags/containers until you are ready to use the puree.