Day 4 is here!
All of our pumpkin recipes this week have been delicious and a huge hit with evryone in our family! We’ve never made any of these recipes so it was quite a nice surprise.
It occured to me that I should probably share our pumpkin puree recipe since that is what we are using in our recipes instead of canned pumpkin. I’ve been making this for years and it’s so incredibly simple.
We also pick up our pie pumpkins when we go apple picking or at the pumpkin patch. They are so much more fresh and less expensive.
I usually store the puree in 1 or 2 cup containers (since that is what most recipes call for) and freeze them. Fresh puree all year!
1. Preheat oven to 400.
2. Grab as many pumpkins as you want to turn into puree.
3. Cut the tops off and cut down the middle. Remove the seeds and the stringy membrane. Save the seeds to roast!
4. Cut each half into quarters and put on a baking sheet. I don’t add anything to them. I want pure pumpkin puree.
5. Bake in the oven for 45 minutes.
6. Remove from the oven and let cool until you can handle the pieces. Use a fork to remove the flesh from the skin. It will be super easy!
7. Put the flesh into a food processor or high-speed blender. You may need to add a little water to puree the pumpkin completely. I used a high-speed blender and just used the wand to move it all around and that worked great.
8. Use or freeze.
That’s it! Super easy and a great way to always have fresh (and VERY inexpensive) puree on hand!