With the holidays quickly approaching, have you noticed canned pumpkin is hard to come by? Don’t stress! We’ve got you covered with this very easy, DIY pumpkin purée recipe:
- Use small pumpkins labeled “Pie Pumpkin” or “Sugar Pumpkin”. Cut the pumpkin in half, stem to bottom. This is easiest done by popping off the stem first. Use a spoon or scoop to scrape out the seeds and stringy bits from the center. You don’t need to be too thorough with this part. If desired, set aside the seeds to roast later.
- Place pumpkin halves cut side down on a baking sheet lined with parchment, oiled. Bake in a 350-degree oven for about 45 minutes, or until pumpkin can be easily pierced with a fork. Set aside to cool.
- When pumpkin is cool, use a spoon or scoop to scrape out the flesh and place into the bowl of a food processor fitted with the metal blade. Process the pumpkin until it is a smooth purée. Alternatively you can use a blender, but may need to add a little water to make it thin enough to blend, or food mill, potato masher or ricer.
- You can use the purée immediately in whatever pumpkin recipe you like, or freeze for future use.
- Wonderful alternatives are any orange-fleshed winter squash such as butternut and kabocha, or sweet potatoes. Adjust baking time as needed.
- One medium pie pumpkin yields approx. 6 cups of purée.
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