Monday, November 17, 2014

Preserving the Bounty: Pumpkin Puree

I've been putting this experiment off a long time. Much like sauerkraut I was under the impression that the whole thing was much harder than it actually turned out to pumpkin puree is so darn easy to find in cans, so why bother?'s tasty and easier than you, or at least I, thought.

It starts with pie pumpkins, where unlike jack o'lantern pumpkins, erring on the small ish side is a little better.

These guys would make terrible jack o'lanterns, but they were born for baking.
Then you cut into them much in the way you would a jack o'lantern. Take the tops off and scoop out the seeds (save the seeds for later and bake them for a tasty treat. I -loooooove- roasted pumpkin seeds. You don't even know.)

Then cut the pumpkin into quarters and place on a baking sheet. Don't add salt, cinnamon, oil or anything to them. All they need to be is what they are.

Bake them at 350 degrees F for ~ 1 hour. It could be a little less or a little longer depending on how much "meat" on each piece. The important thing in that the "meat" be fork tender.

When it is, -carefully- peel the skin off and pop the "meat" (I really don't know what else to call it) into the blender and puree until nice and smooth.

And there you have it: your very own fresh pumpkin puree to freeze or use as you see fit.

(I promise to post the pumpkin dessert made with this puree soon. I promise.)

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