Homemade Pumpkin Puree
Every time you head out to the store to pick up pumpkin pie filling or pumpkin puree how many times have you said to yourself....damn I know I can make this! Right?! Well you can and its not hard at all. Being in the pacific northwest now, prior to Halloween, pumpkins are in abundance. You can literally find them everywhere. You can find them at Trader Joes, Fred Meyer, farms....hell you can even find them at Home Depot. You have several types of pumpkins, cinderella, white, jack-o-lantern type, bumpy looking ones and then you have sugar pumpkins. This is the one you want to target for your pumpkin puree. They are smaller than the usual pumpkin we carve. So grab two decently sized ones head home and begin!
Step One - Cut stem from your pumpkin.
Step Two - Cut pumpkin in half. This will be a little tough so make sure your knife is sharpened.
Step Three - Scoop the insides out of the halves. You can reserve the guts in a bowl so you can make roasted pumpkin seeds.
Step Four - Place pumpkin halves on a parchment lined cooking sheet, cut side down. Grease the inside first (its not necessary but I do It using olive oil).
Step Five - Bake in the oven at 325 degrees for about 45 minutes. You'll start to notice the color of the rind turning a deep, deep orange.
Step Six - Pull out of the oven, the rind will begin to wrinkle up, thats when you know its ready. Let it cool a little, then begin to peep off the rind. Put the cooked pumpkin in a large bowl.
Step Seven - Place pumpkin in a food processor to puree. Several pulses to create a nice creamy puree.
Use in scones, bread, pie or smoothie! You can store left over puree in a tight lidded jar in the fridge for two weeks.