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 of myself! I usually tried 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 the sugar pumpkins which are the smaller pumpkins. They are usually not the ones you use to make jack-o’lanterns with. I got mine from a local dairy farm – Young’s Dairy last week 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 puree 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 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.