October 26, 2010
This summer I learned that canned pumpkin is considered a seasonal food when I was unable to purchase any in my local supermarket. There was something really strange about not being able to buy a recipe ingredient and it made me reflect not only on how much I take our endless food supply for granted, but also how I could avoid this situation with a little advance planning come fall. Who knows when I might have a hankering for pumpkin bread, pie, muffins, soup?! This time I will be ready.
Here is how I make mine homemade pumpkin puree:
1) Rise your pumpkin and cut it half and then in half again (so into quarters).
2) Remove the seeds and consider using them to make dried pumpkin seeds!
3) Bake the pumpkin, face down at 450 degrees. Add about 1/2 inch of water. The pumpkin is done once you can pierce it easily with a fork (after about 45-60 minutes).
4) Let the pumpkin cool and then scoop it out with a spoon. Puree in a blender or a food processor.
5) Use right away, refrigerate for later use or scoop onto wax or parchment paper and freeze for even later use!
Stay tuned, I have a few great pumpkin recipes that I have recently tried. Now go get your pumpkin on!
P.S. Be sure to check out the great comment/tip left by Kendra, I will be doing this next time to reduce the amount of extra “liquid” in my frozen puree!
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